I’ve been making this recipe for years. The rolls are tasty as are sweet rolls made from the dough. It’s dream dough to work with. Easy to roll out.
I live in Tennessee, and my rolls didn't raise as much as quickly as I anticipated. Also, they are so bland. What would be the effect if I added a lot more salt. I used salted butter already. (Sorry, Martha. Its a Southern thing.) Any tips?
Christine, I don't know if this may have been the problem, but it's very important that the milk mixture be cooled to just above lukewarm before you add the yeast to it. Think of the temperature of a baby bottle of milk. Better too cool than too warm; too cool, and it will take the rolls longer to rise. Too warm, and the yeast will die. Best wishes!
Help! for the first time I mess up a recipe, tried twice. My rolls were hard very tasty. I tested another package of yeast it was good. I don't know what happen. I don't give up. Please help.