I found quite a few flaws with this recipe. First the dough was quite dry so instead of kneading it on the table with more flour. I just kneaded it in the bowl with the flour that never incorperated, it ended up being dryer then I would have liked. I didn't think it would rise in the fridge overnight and I was right. I ended up taking it out in the morning then let it rise in a warm place for 2 hours, it still didn't rise nearly as much as it should. However it rose in the oven when I cooked them, almost triple in size so I ended up with massive football filled dough. I also didn't like how the instruction say to roll it up 'jelly roll style'. As I don't make make jelly rolls often I just had to guess and hope it rolled the proper way. This recipe could be good with a couple of tweaks, such as rolling VERY thin so they don't get as massive next time. As well the dough makes much more then 16 portions. The buns themselves tasted quite good.
Emz101 Posted: 06/12/11
tarabod Posted: 11/18/11
I have made these several time for the holidays. We love them every time. I use a scale to measure the 16 equal portions. I also use dark chocolate chips whole (just through some in) and I roll them more like a burrito than a jelly roll
mazzystah Posted: 08/16/14
This recipe is fabulous. Followed it as directed (was careful to take temp of milk/water mixture so as not to kill the yeast), and it came out perfect. The dough rose in the fridge and again once rolled into rolls. Nice little "fancy" treat.