OldBeforeMyTime

I had to add 1/2 to 3/4 cup additional flour so that it wasnt super super sticky and actually a texture I could roll out, but after that they were great! I cut mine into 16 rolls rather than 18 and added chopped pecans to half! I baked for about 5 mins extra than it said, and they turned out great! I made my own buttered rum glaze for the top of mine too

this was far from the first time I've made this recipe and I love it every single time! I don't eat beef or pork so I make it with ground chicken or turkey instead. I didn't adjust a single thing when making it this time except for being a little short on cider vinegar so I topped it off with white vinegar. I couldn't tell the difference

this recipe was perfect! I did a couple things differently and they were still amazing. I was out if milk so I used water and I only had traditional yeast not quick rise yeast. I combined my yeast, the white sugar and 3/4 cup of warm water and let sit until frothy to activate the yeast. I melted butter rather than matgarine and stirred it with the 1/4 cup of water beat an egg into it. Then combined all wet ingredients and poured over the flour. I used a stand mixer to knead the dough which was a huge time saver! I used the tip from other reviews to bake in a pan rather than muffin tins and did not regret it! just make sure to us a 9x12 pan with a baking sheet under it! I mixed extra butter sugar and cinnamon to top the rolls with too :) I will definitely make these again.

Great recipe! Definitely heat in 10 second increments, I heated it too long the first time and cooked the egg yolks. This recipe is definitely a keeper!