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DH was half way through a roll when he said that the had to be 5 stars. I skipped the glaze as I have no powdered sugar in the house. I think that the dough withs have risen higher but my mixed self destructed after I had just started the beating (I have to get a stand mixer!). I used brown sugar, cinnamon and raisins for the filling as that is what dh likes and I made them for him.
This is good. The first pan was gone within minutes, and another was guarded carefully until the camera could be ready. I loved the emphasis on beating and kneading -- bakers often neglect this. It's important to note that the first ingredient is two packets of 1/4 oz. each, not two and a quarter ounces of yeast, but most bakers will figure that out. The dough was stiffer than I'm used to and was an effort to knead and roll out, and there's a lot of sugar in there. The end result was nummy, though, coming out of the oven tender and beautiful. Reviewed for Beverage Tag 2007.
Mmmmm.....so good. Made these for overnight guests and they all raved about them. Thanks, Lainey.
As I am writing this review, my husband and two of our boys have already eaten about 1/3 of the rolls. Lainey, these are very good. The only thing I did different was use half white flour and half whole wheat flour (I do this on all the bread recipes that I make). The taste of these rolls is absolutely wonderful. I wish that the bread had been a little bit more tender--but they are still delicious! These buns are so much easier to make than the cinnamon rolls that I have made in the past. Thanks for a nice dessert tonight. My family appreciates it!
These were nice. The missing amounts in the ingredient section and fitting them into the methods section was a bit time consuming though. I wish I could rate these higher, but they were just okay.