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This was an great recipe! I had to convert the flour to grams, and ended up using a lot more than the conversion said. I will assume that one was my own error. It was easy to make and the bread turned out fabulous. Crusty on the outside and smooth like velvet on the inside. I will definitely be making this bread again!
This was an excellent recipe. I used the 7 c of flour, and by the time it had proofed it was only slightly sticky. It made 24 lovely rolls, and the DH has already eaten 2 n is eyeballing the rest lol!
The baking instructions for this recipe did not make sense to me...baking any roll or small item at such a high heat for so long is a sure way to end up with soot, not bread. Nevertheless, I followed the recipe to the letter when making the dough, scaling my rolls at 2 ounces and shaping them into balls, but I only bake the first batch for 20 minutes. This first batch were so hard that the centers had hollowed out somewhat as if the crust set before the rolls could rise in the oven. The second batch were baked for only 12 minutes, and while they didn't have the crust I had wanted, they were at least edible. I may try this recipe again and exparament with different baking times and temperatures, but as of now, this recipe is a dud for me.
AWESOME rolls but I found I had to add quite a bit more flour. A cup for half a batch. This makes HUGE rolls I did this recipe for My 3 chefs