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  1. I’m in the process of making these right now and 2 cups of flour seems like not nearly enough. I have added about 3/4C extra flour and it finally has enough grip to form it into a ball that isn’t just goo. Did you only have 2 cups or did you have to add more? I’m in Utah, so I know I need to add a little more flour because of the elevation difference, but usually not that much more. I wonder why mine is so different from yours.

    • These were the best thing I’ve ever made. I had three and wanted all twelve. I may be a full pound heavier on the scale tomorrow and I blame you. Curse you and your delicious food!

      I did have to add a full 3/4 cup extra flour, but I wonder if that’s because I make my own bread flour with 2t gluten in each cup of flour. Maybe store bough has more substance.

    • I had the same problem. Not enough flour. I wonder if 3/4 cup flour to be added to the water was intended because I had to microwave much longer in order to get the proper consistency.

  2. The rolls were amazing. The prep time is an hour longer than stated at the top of the recipe, so hopefully you can correct that for future readers. I didn’t realize it until I was half way through, and therefore ended up not having enough time to finish them up and bake them after the second rising that night. I put the dough in the fridge and set them out the next afternoon to come to room temp and rise again, then popped them in the oven and they were perfect.

  3. I’ve been looking for a recipe like this for MONTHS. I needed a perfect roll for a dinner I was having and was making 3 different types of rolls a day, until I found this recipe. My go to recipe for rolls! They rose beautifully and taste amazing!

  4. Do you put the dry yeast in the flour mix? I have never done that before. I have always mixed it with warm water first.

  5. Had to say this was a different recipe for me in the way to make rolls but minus the mishap of lighting up my tea towel on top of the stove they turned out great. I followed the directions just as they were given and yes once you add the butter the dough is soft, but once I dropped it on the lightly floured counter and gave it a couple of kneeds it was perfect. Hot out of the oven they were fantastic!