2 Reviews
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heatherhh on 3.8.2011
I though these were good, but not great. My husband and a couple of the kids actually just thought they were okay. With as much fat as they have, the response needed to be a lot more positive for me to consider making them again. The rolls themselves didn’t really have any sweetness, and the powdered sugar could only do so much. If you’re a big egg bread fan, you might like them more than we did.
cookingmom on 5.19.2010
I made these last August and they were very easy to make and turned out delicious. Great sliced and toasted the next morning.
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dacher on 5.15.2015
How many gram of dry yeast you use? I live in Italy, so I don’t know what yeast you use.
Judy Abbott on 4.30.2013
These were delicious, but I would definitely add 2 teaspoons salt to the recipe next time.
Coral on 9.22.2012
This recipe is awesome! THANKS!!! It taste exactly as the mallorca bread I would buy in a bakery/ cafe in Puerto Rico!! THANK YOU!!!
Susan on 2.23.2010
This is a wonderful sweet roll. It’s probably the lightest, fluffiest most tender bun I’ve ever eaten. They are best the day they’re made, but are still good on day two, also. The powdered sugar does melt into the roll overnight, so re-sugar them the next day.
The batter is very wet. I added about 1 1/2 cups more flour (this includes the bench flour) to get it to a hand workable dough. I did add a generous tsp of salt and I used my vanilla sugar instead of the plain white sugar in the dough. The family just loved them. I will make them again.
goodcookermom on 9.20.2009
I was also like mumcicle in that the dough turned out so wet to work with,I had to use extra flour. The buns swelled in the over to gigantic perportion and I decided to put a gooey butter topping on them before sticking them in the oven. Im so glad i did. They had a very bland taste and no salt. (But great texture!) I dont know how I plan to,but I will go about changing this to taste sweeter, maybe more sugar and salt….maybe some cardamom?
I would like to develop the taste in the bun..would make a great coffee cake dough otherwise. I use to be a baker and we sold a cheese coffee cake and I think If I can figure out a cheese topping for the dough and maybe lemon and something for the dough I might try that.
My daughter used some of the dough to make cinnamon rolls, they turned out great and held up to the white icing. Id love to get some suggestions for developing the flavor to make for other recipes. I pick apart and rework all my recipes, so please dont be offended that im messing around with it. It was such a great dough!!! Thanks