A good friend of mine has made the same recipe for dinner rolls for over 30
years. It is a pretty basic recipe of flour, butter, sugar, eggs, salt,
water, yeast. The last time she made it, she routinely tasted the dough
before putting it aside to rise, and found it to be very bitter - something
that had never happened before. So, she made it again and everything was
fine. Then the bitterness happened again the next time she tried. She is
unable to pinpoint it to one of the ingredients, i.e., eggs from the same
carton were used in both the bitter and good batches, likewise the yeast, etc.
Does anyone have any ideas? Please help if you can! Thanks much. Jeanie