I was baking my usual rolls this weekend and decided to use the new
buttermilk
based butter substitute Brumbel and Brown. It tastes absolutely delicious
when spread on the bread but did not work at all as an ingredient in the
rolls. They burned
quickly during the regular baking time, and instead of being soft and fluffy
the rolls turned out hard and dense. I feel that the product is a good one if
used properly but just wanted to warn all of you bakers out there that it is
not a good baking substitute.
Lauren