These look fantastic - printed to try. Pictures and all!!
I hope you enjoy them Kathleen....we sure did!
Oh my !!Carol those are beauties.
Thank you for sharing. G m to you. Rosie
Even though my stomach wants to eat one My eye won't let me see them ~ lol ~ Must recover from the Spinach and Parm Bread ~ awesome
Thanks Carol, lovely Janie hiya Rosie ~
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
They do look & sound good.
Thanks for posting!
Those rolls looks sooooo good! I am going to have to give those a try.
Good afternoon Rosie........oh these are too good............I shoved them in the freezer REAL quick. They'd be WAY too tempting on the counter.
Hi Janie.....it's rough isn't it? Around here, my eyes say YES..............my scale says..............NOOOOOOOOOOOOOOOOOO. I'm still thinking about that Spinach and Parmesan bread of yours............mmmmmmm.........
Thank you pepmint and Deb....I hope you'll give them a try....I don't think you'll be disappointed.
Well YUM! Do you know if I can substitute whole wheat flour? Substituting WW flour is kind of formulary to do isn't it?????
I made these for the first time yesterday so honestly?...I really can't advise you as to whether or not you can substitute whole wheat flour for the white flour. I know I've read in a lot of cookbooks that usually it's better to substitute part of the white flour with whole wheat....
Found this on recipezaar...
When used in bread baking, whole wheat flour gives a nutty flavor and a denser texture when compared to all-purpose flour. Bread does not rise as high in whole-wheat breads, which is why a mixture of both whole-wheat and white flour is often used when baking.
Thanks Carol for looking up all that information. I usually make everything as stated in the recipe for the first time, lol and then I experiment! I think my DIL would love this recipe. Thanks again!
Carol, you have been posting some real winners lately!
Those look awesome.
Thanks Carol! ~A
Susan-Serving as a Taste Of Home Field Editor since 2009
I do the same dreyfuss....especially with baking. The only thing I may change up is extract or something...when it comes to leavening and that....I'm chicken to go switching things around. I do substitute bread flour in yeast bread if the recipe calls for all-purpose flour because I really like the texture of the finished bread.....
Hi Arabella and Alliea....thanks so much for the nice compliments....I hope you'll give these rolls a try!
These are picture perfect. They look so good bet they were fantastic with dinner.
I like Dreyfus' idea about the wheat flour. Oh boy, I bet Bob was one happy guy!!
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