By Kittencalskitchen on February 20, 2009
"if you are a garlic-lover then you will love these tender soft homemade buns, I suggest for U.S. members to use 2-1/2 cups bread flour or can use half bread and all-purpose flour, for Canadian members you may use 2-1/2 cups all-purpose flour, make certain that your egg is at room temperature you may speed up the process by placing the cold egg in a small bowl of fairly warm water (not hot) for about 15 minutes --- these are at their best when eaten warm out of the oven :)"
Serving Size: 1 (74 g)
Servings Per Recipe: 10
"I made the dough in my bread machine. Did not need to add additional water or flour to the mix. It was the perfect texture. Great garlic flavor. I added chopped parsley to the garlic butter that was brushed over the top of the rolls when they came out of the oven. Gave the rolls a nice color."
"These are definitely for the garlic lover. Very easy to make, I forgot to lay an egg out from the fridge so ran out to the coop and waited to get a really fresh one:) My husband commented on the texture of the inside and crustiness of the outside. Definitely make these again. I may double the recipe, we barely had enough for dinner. (Sampled before we ate!)"
"Loved them! They were the best part of the meal!"
"Wow, these are quite delicious! I had to add a lot more flour, though. I wish there was a way to avoid the butter and garlic mixture burning in the bottom of the cake pans. These were still yummilicious. Thanks, Kittencal!"
"Kit, once again I have to say, You have Fabulous Buns! ;) These were so soft and wonderful. I ran out of regular AP flour and ended up using about 3/4 cup of cake flour. I'm not sure if there was any significant change from it, but I know they were good. I did not change a thing, on purpose anyways. Wonderful soft buns for Sunday dinner. I will make these again when it's a little warmer outside, just because my house is so cold, it was hard for them to rise sufficiently. Thanks! :)"