Fantastic!!! I used bread flour and less butter on top, but other than that followed the recipe exactly. These are only slightly sweet, as I had hoped for- very reminiscent of the yeast rolls found in many restaurants. I did them as cloverleafs (36 balls divided into cupcake tins, 3 balls to each cup). After I had the balls in the cupcake tins is when I added the butter, a small pat to each ball. I then let them rise for an hour prior to baking. I will note that these rolls rose a LOT while baking, so make sure they are not too close to the burner or you might scorch the tops. I made my first batch for a work Thanksgiving dinner and they are so good that I am also going to make them for our family Thanksgiving dinner.

Reviewed On: Nov. 14, 2009

Shockingly bad results! The dough was VERY difficult to work with. They smelled delightful while they were cooking. The end result- did not taste AT ALL! Really, no flavor whatsoever.

Reviewed On: Nov. 8, 2009

This is a nice, savory bread. After seeing other reviews about the bread rising too high, I scaled back the yeast. I used 1 tsp. instead of 1 tbsp. It worked well. I might try it with 1 1/2 tsp. next time- I think that would be perfect. I only had dried herbs. This would be SO much better with fresh herbs! I might add an extra tablespoon of parmesan cheese next time.

Reviewed On: Oct. 20, 2009