Comments on: Cinnamon Rolls

By: Rena

Rena — Tue, 31 Jul 2012 18:00:12 +0000

Another great and delicious receipe which I tried and came out very good. Froze some of it, like you suggested. Thanks, Feride!

By: farida

farida — Tue, 31 Jan 2012 23:05:44 +0000

ANE - You can write grated chocolate (not much), grated coconut, chopped dried apricots, raisins and any other dried fruits your heart desires.

By: ane

ane — Fri, 27 Jan 2012 23:52:46 +0000

hi can walnuts be added to the filling,also could grated chocolate be used as another filling? could you suggest more fillings for this dough? thanks for your wonderful recipes.

By: Tarana

Tarana — Sat, 20 Aug 2011 09:47:42 +0000

I used this recipe and the results were Delicious! They were all consumed in under an hour, my relatives kept going back to the plate for another one

By: KATE

KATE — Tue, 09 Aug 2011 12:38:46 +0000

THANK YOU FARIDA KHANIM.I CAN COOK THIS TASTY ROLLS

By: KATE

KATE — Tue, 09 Aug 2011 12:37:01 +0000

THANK YOU FAR?DA.? L?KE TH?S ROLLS.? CAN COOK TH?S TASTY ROLLS

By: Rachel

Rachel — Mon, 08 Aug 2011 17:19:24 +0000

Farida? I love this website and I love your food! It’s so fun just to read about the history of the food and your culture, but way funner (please forgive my grammar) to actually make it! I try to look at everything you post. I think you should apply for the Next Food Network Star!!! This season’s almost over, and all you have to is copy and paste this link into your browser: http://my.foodnetwork.com/food-network-star-casting-call/editupload.esi and then all you need to do is show them in a 3-minute tape your: 1) Cooking know-how (which you clearly have lots of), 2) Personality that pops (you could definitely show everybody how memorable you are!), and 3) Teaching skills. Farida, I think that you would be an awesome candidate. And while it’s really, really awesome that you’re on AZRU now, think of how awesome it would be if you were on the Food Network!!! I would root for you all the way!!!

By: Feride

Feride — Sat, 06 Aug 2011 21:19:03 +0000

RACHEL MULTARI - Yeast in milk won’t be as foamy as in water but don’t worry, even if it doesn’t foam much, it will still be good. Make sure you use good yeast.

By: Rachel Multari

Rachel Multari — Sat, 06 Aug 2011 14:15:58 +0000

I am having the hardest time proofing the yeast in milk. I’ve baked plenty of breads, rolls, pizza doughs and I’ve (almost) never had an issue proofing yeast. However I have never proofed yeast in milk. Am I doing something very wrong. I heat up the milk to warm ~110F and stir in the yeast, but it just clumps up and even when I whisk well to dissolve it doesn’t poof up. The milk just smells yeasty. I know the yeast is good because I just made pizza dough yesterday. Is there a trick to this that I am missing? I tried twice and I can’t get past this step.

By: Luv'n Spoonfuls

Luv'n Spoonfuls — Wed, 03 Aug 2011 02:32:07 +0000

These look so delicious! I too leave mine in the fridge overnight and let them come to room temperature before baking. The long rise makes them taste soooooo good! Lovely pictures and post!