These were very tender rolls, inside and out. My recipe ended up changing due to my not realizing I didn't have all the ingredients until I was in process of making the rolls. I didn't have eggs I found out after I made all the wet ingredients. Not wanting to stop and waste it, I looked up substitutes. Flax came up often, and I actually had some I'd used once before. Really wondering if this would taste good (and truly thinking it would NOT) I used 2 T. flax (ground fine) plus 6 T. Water. Of course after reading the reviews AFTER I had the wet ingredients realized I didn't have margarine so I used 1/4 cup shortening and 3 T. butter plus a T. Olive oil. I was very very surprised that they tasted good and were pillow soft. They tasted like rolls, with a very slightly nutty flavor which actually enhanced the rolls flavor. My husband and I were extremely surprised, we both thought that they'd end up in the garbage. These did have a yeasty flavor, I think next time I'd reduce the yeast. This also made an incredibly huge amount. I made one pan of 12 rolls, which is enough for my family of 4, and had probably 3 more pans of dough left, but we didn't use it.

Reviewed On: Oct. 16, 2009