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This bread is excellent! I used Fleishmann's active dry yeast and a 9 inch round cake pan because I didn't have the yeast or muffin pan called for in the recipe. I used baking method one and baked it for 22 minutes at 425 degrees. The texture of the bread was awesome with lots of air holes and it is very flavorful. I have baked bread off and on for years and this bread definitely is one of the best (not to mention easiest) I've ever made. My boyfriend loved it and asked when I was making more. And, for the record, I have eaten at Schlotzsky's many times and I couldn't tell the difference between this bread and the original. Many, many thanks to Ron for his hard work.

(Btw...I used the sourdough starter recipe posted by Lali)

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maryemerald September 17, 2010

Easy and such great flavor. Nice big holes of texture. Will make these often. Served with pulled pork and coleslaw.

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adopt a greyhound September 27, 2010

Easy to make. Bakes up quickly too and so YUMMY!

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kymmarye October 03, 2010

Easy to make. took them to a party, served them with Italian Beef, everyone really liked them.
i did add about 3/4c more flour though.
i used my "friendship" starter vs making atraditional sourdough starter, and it worked beautifully.
i would make these again.

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TnT'smom January 01, 2011

Nice crisp crust, good taste. Mine rose, but stayed flat , not domed. I'm guessing my starter might have been a bit wet, so the batter could have used a bit more flour - will try next time. Very easy, with nice clear directions.

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dianegrapegrower November 27, 2010
Schlotzsky's Style Sourdough Batter Rolls