Turned out nicely, but bigger than I expected. I made 10, like another reviewer suggested and they were still pretty big, about 4 1/2 inches across. Next time will probably divide into 14 buns. I used instant yeast, so skipped the fermenting of the yeast with the milk. Also next time will check the proofing at about 90 minutes. I proofed mine in the oven with the light on, so didn't need the full 2 hours. For the lady who asked about how much a pound of flour equaled, on my scale it was about 3 1/2 cups. For the question about the measurement for the yeast, 1/4 oz package is equal to 2 1/4 tsp. Thanks for the recipe. Am trying to avoid seed oils and this recipe worked great!
Excellent! I was looking for another recipe for rolls and used this recipe. They came out great! For my area, I only needed to use 4 cups of bread flour. Instead of hand kneading, I used my stand mixer and after blending the ingredients with the paddle, switched to the dough hook and mixed for 5 minutes. The only other differences were to split up the dough into 18 pieces and put into 2 greased 8x8 pans. I baked until the internal temp reached 190 degrees F Thanks for the great recipe!
Good relish! A little sweet, but goes well with salty foods like brats. I made a few minor adjustments. I didn't have any red peppers, so used some yellow ones. I coarsely chopped the vegetables and put them in the food processor to make like relish consistency. I added 2 jalapenos and put the relish in 1/2 pint jars and processed for 5 minutes. Thanks for the recipe!
Good recipe. Made a few minor adjustments - 8 oz can of mushrooms instead of 16 oz. can, 4 cloves garlic instead of 3, added 1 Tbsp tomato paste and a couple pinches of sugar. Simmered for 2 hours. Very tender!
Excellent recipe! It produced a nice sized loaf. Texture was moist and the bread was flavorful without being overwhelming. I made it on the dough setting. When finished, put it in a 2 lb. loaf pan and let rise for about 45 min. until it had risen 1 1/2 times its size. Baked it at 350 for 35 min. Will definitely add this to my recipe collection. Thanks for sharing the recipe!
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