This is a keeper. The texture and flavor of these was as if they were bought from the local bakery and it was so easy. I made the dough two days ahead of Thanksgiving for the first time (without a bread machine) and refrigerated it. I let the dough come to about room temperature and then formed balls instead of cutting and rolling it and I eliminated the second part of butter. I then put them in 2 round cake pans and let them rise for about an hour then baked them for the same time and temp the recipe calls for. We absolutely loved them. I cannot believe I finally found a roll recipe I can make from scratch and be proud to serve them to guests. Thanks Donna my search for the perfect roll recipe is over!

Reviewed On: Nov. 27, 2009

This recipe is so easy and the green beans are the perfect vegetable for this soup. It keeps well for mid-week leftovers and lunches too. I lowered the fat by using chicken Italian sausage. Yum!

Reviewed On: Feb. 21, 2009

Delicious and easy! I just used the spanish and large black olives you get in the jar for my first try because I was too lazy to go to the store. It was still great albeit a bit salty. Can't wait to try with Kalamatas now!

Reviewed On: Dec. 26, 2008