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Added September 03, 2004 | Recipe #99166
Showing 1-5 of 5
By Chef #314532
on March 03, 2014
These are yummy! I had to add a little bit more flour than stated to get the flour consistency correct. I also had no fast rising yeast so I just used bread machine yeast. I made two batches, one batch in a pyrex dish and one batch on a pizza stone. Both were good but I preferred the ones that were baked in pyrex because they were nice and soft. I also cut some of the dough into breadsticks and they were great too. Thanks for the wonderful recipe I will definitely be making it again.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 October 30, 2009
on May 12, 2009
I never write reviews, but these buns were sooo good, I had to. Thank you hotmomma! I agree with previous reviewer, the possibilites are endlesspeople 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 February 17, 2009
on September 18, 2004
easy, practical, and made enough for me to freeze some, AND my five year old likes them!!! that's BIG news! next time i will use more filling and i won't just line it up down the center, i will cover most of the surface and roll like a jelly roll so it's more like a sandwich. i plan to try a pizza filling, or corned beef and swiss cheese, or feta and sun dried tomatoes, or... the possibilities are endless! thank-you!!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 (1014 g)
Servings Per Recipe: 1
The following items or measurements are not included: