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Showing 1-6 of 6
on October 27, 2011
These are very good! I wanted to see how sweet bread made without eggs would compare with that with a high egg content. This bread is not rich, like bread made with egg, but it is still very good and also quite economical.I would not follow the directions as to adding such a lot of flour in the beginning, but rather add it slowly, so that you don't get the dough too stiff. I needed about 3 1/2 cups of flour total. I also did not use as much butter as listed - I simply spread the butter thinly on the dough, and used probably less than half called for. I also did not chop the pecans, and used more, because I wanted to finish the bag. Thank you for such a nice recipe.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 12, 2009
on December 31, 2008
Super easy and so delicious. I made these last night, reheated them this morning and my husband took them into work at 8:00, they were gone by 8:30, even reheated!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 16, 2008
By Chef #524263
on July 22, 2007
on December 24, 2006
Super sticky buns..we made these for a church bake sale..ended up getting orders for 11 dozen..will be careful next time who I share them with..LOL..only thing I did different was add a glaze after they cooled..people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (120 g)
Servings Per Recipe: 12