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"I've made this recipe twice now and LOVE it. THe first time I followed the directions exactly and they were excellant.
The next time I increased the salt by 1/2 tsp and lowered the sugar by 1/2 Tbsp. I split the dough into 4 rolls instead of 6 and before baking I brushed on egg white and sprinkled with poppy seeds.... then it was *AMA..."
Dec 21, 2011 on Food.com
"We made these tonight and I quite liked them. They had a nice texture and a really nice flavor. They didn't puff up as much as I would have liked, but that was my error not the recipe. I plan on tweaking it a bit to personalize it to our tastes. Maybe top with a mixture of Parm, Romano, Asiago or incorporate some roasted garlic into the dough ..."
Dec 25, 2009 on Food.com
"Pretty darn good. I quite enjoyed this bread and it seemed pretty idiot proof. I halved it and tossed it into two large loaf pans. It made lovely sandwiches. Very soft and tender bread. I think the idea of raisins and cinnamon would absolutely ROCK with this. I plan on trying it like that next week.I plan on making two batches tomorrow a..."
Nov 30, 2009 on Food.com
"These are quite amazing. The first time I used the recipe exactly and they were most excellant. Now I change it. The best idea was to use a candy mold. Much easier than trying to dip them. Also, instead of that condensed milk I use a combination (or entirely Baily's Irish Cream. Also, I use about 1/2 a tsp of the fondant (very chilled and ..."
Nov 26, 2009 on Food.com