Being "homesick" if that's possible for the breakfast rolls we had on our
hiking trip to Switzerland and Austria this summer, I gave this recipe a
try. I just threw everything in the bread machine, then shaped rolls by
hand. They were great! We ate the first batch in a day! Then I made a
second, double batch for the freezer. Now I have them every morning --
just pop 'em in a 150 F oven for about 10 minutes. I thought they needed a
tad more salt, so I increased that slightly. They taste much like Kaiser
rolls, but more tender. Thanks, Mike.
Joyce Beedie