So, so good! Very light and soft. I didn't make crescents - I made 16 round rolls - they were HUGE - next time I'll make them smaller because they do rise a lot, but that's what makes them so light and fluffy! Oh, and they are forgiving - I only used 2.25 tsp yeast (instead of 2.5) and they were still perfect. I also forgot the egg and realized it after it had been in the bread machine a few min so I took the dough out, kneeded in an egg and put it back in. Baked at 375 for 15 min after brushing with an egg/milk mix.

I really thought I was going to love these, but for me they were just OK. Way too sweet, not enough tartness (and I used a really nice and tart Granny Smith). Maybe a tsp or so of lemon juice would help?

WOW! I thought that the Amish White Bread was the best bread, but that doesn't even compare to this amazing bread! Changes: honey to 1/4 cup, salt to 1 tsp, 2 cups wheat and one cup white flour and added 4 tsp vital wheat gluten. Mixed on dough cycle in breadmachine, let rise 40 min in pan and baked for 25 min at 350. This is it! Look no further!

I have mixed feelings about this bread. It rose really high and then as soon as the bake setting started, it fell (it almost looked like a split-top loaf). I sliced it and made some toast for myself and the flavor was good, but I could tell that there was just too much yeast. This could also be due to the "proofing" method that this recipe uses. Bread machine yeast does not need to be proofed, that is why the recipes always call for adding the yeast last. I'm going to do some experimenting with this recipe and see what works best.

I love this recipe. I've made it lots of times and here is what works best (for me). I sautee a cup of shredded carrots with the onion. I cut broth down to 5 cups (I usually make my broth from bullion cubes), use the 2 cups of milk as directed (whole milk) and at the end, I mix the cornstarch with 1/2 cup of water (instead of a whole cup). The rest of the recipe I follow except subbing fresh garlic for the powder. This soup is better than a restaurant version!

This bread makes good toast (grilled cheese, french toast, etc...) but I don't like it for just plain sandwiches. The crust is too hard and didn't soften when it cooled like the Amish White Bread recipe on this site. Make sure you bake it long enough - I took mine out after 35 min and it probably should have cooked for at least 5 more min.

For me, this bread was just OK. The banana bread that I grew up with is much denser, this bread is really fluffy. The fluffiness made it a bit difficult to cut, even after completely cooling. I think I'll stick to Mom's recipe. Thanks though!

There goes my waistline! I COULD NOT STOP EATING THIS BREAD! I made the dough in my food processor with the dough blade (my bread machine is broken!) with only 2 tsp of rosemary and then I let it rise for an hour in the oven (I turn it on for about 10 seconds, then turn it off and put the bowl with dough in covered in plastic wrap). I then punched down the dough and shaped it into a long loaf and put it on a cookie sheet dusted with cornmeal and back into the "warmed" oven to rise for another hour. Then I baked it at 375 for 30 min. It smelled SO GOOD while it baked and the taste blew me away!

Five stars for flavor alone! I made this with 2 cans of chili and that was just right. I also browned the hot dogs in a hot skillet for extra flavor. The only thing about this recipe is that it really should only be an occasional treat because it's a high fat/cal dish. Worth the try and will make again (in a few months)!

Can I just say that this is one awesome recipe? I halved the recipe (to make one loaf) and I used only 1/4 C sugar. It was perfect! My 6 y/o says it's the best bread ever! This bread keeps best when sliced with an electric knife (or slicer) and then wrapped (I used foil) and stored in the freezer in a zip top bag. To use, just take what you need out and wrap 2 slices at a time in paper towels and microwave 20-30 sec. You can toast from frozen state. UPDATE: I tried to make this bread again today and it didn't turn out - I didn't proof the yeast and you NEED TO - even if using the "rapid rise". Also, don't use less than 1/4 cup of sugar or it won't turn out. Mistakes happen to the best of us!

I mixed this recipe in my bread machine and when the dough cycle was done, I couldn't believe how high the dough had risen! I divided it and pressed down slightly and then let rise again and they were HUGE! I did have a problem when I went to let them do the second rise, I covered them with plastic wrap and the wrap stuck horribly to the dough which deflated it a bit. Next time, I'll just butter or oil the tops when I'm letting them rise instead of the plastic wrap. They were also too flat, so I will not do that next time. They did come out good, but I might try another recipe next time. Thanks!

Four stars as written, five with modifications! This is a good base, it just needs some more flavor. As previously suggested, I cooked the bacon and removed then cooked the onion in the bacon drippings. I then cooked the soup on the stove following recipe directions (took about 45 min stove-top). When the soup was done, I tasted it and it was VERY bland. I added 2 tsp chicken buillon granules and a liberal dash of salt. I also added some red pepper flakes and about a cup of shredded cheeses. I let the soup chill all day then warmed for dinner and it was SO GOOD! I mashed up the potatoes a bit with a potatoe masher before serving. A nice and thick soup! Note: This also works well if you use skim milk - still very thick and creamy!

Good recipe overall. I like my potatoes to be a bit creamier so I added more milk than called for (almost a whole cup). I wasn't really "blown away" by the flavor like some other reviewers were - I added butter on top of mine.

It was ok, but not as moist and tender as I had hoped. The bottom of the chicken that was sitting in the butter was very good, but the top just tasted like breaded baked chicken. Next time I'm going to try flipping the chicken half way through baking time.

So, so good! I do think that I like these better than "clone of a cinnabon". They are softer and have that extra something that the other recipe is missing (I think it's the vanilla pudding!) I always make the night before (roll, slice and put in greased dish) and then in the morning, I put the oven to 200, put a hot, damp towel over the rolls then put the rolls in the oven and TURN IT OFF and leave them in there for 30 min. Then I take out, pre-heat and bake for 20 min. Here is the icing I use: 7 Tbs butter 2 oz cream cheese 1.5 C powdered sugar 1/2 tsp vanilla 1/4 tsp salt Whip until fluffy and add to hot rolls!

Very good basic recipe. My family won't eat mushrooms so I subbed peas instead and sauteed them with some onions and garlic. I am always trying to watch salt content so I tasted the sauce and found that it didn't need any - just a bit of pepper. For the topping, I crumbled some Ritz crackers along with the parmesean cheese. Husband loved it, I thought it was good and 6 year old wouldn't touch it. Still I think this recipe has potential!

The turkey tasted good - lots of good broth to make a gravy. I wish that the skin on the turkey was more brown, I guess I should have removed the foil for the last hour or so. I might just stick to traditional roasting methods in the future.

I've made this twice now and LOVE it! I made it the first time with light ranch and the second will reg. ranch and surprisingly I liked the light ranch better! It's thinner and spreads out like a sauce more. I also think it tastes better if you make it with olive oil vs. canola. Like other reviewers, I added the cheese/bacon bits the last 10 min. Thanks for the recipe!

SO SO GOOD! My 6 year old helped me make these and they were so easy (and innexpensive) to make. Much cheaper than buying cookie mix or pre-made dough. They are super soft and moist (mine baked for 9 min). I used Pillsbury dark chocolate mix along with mini chocolate chips. I also added in the 2 tsp of oil with the butter. I will be making these again soon!

I can't even tell you how GOOD these are! I made half of the recipe because there was only 3 of us and I ended up wishing that I had made the whole recipe. I only baked mine 10 min and they were done - maybe 12 min would have been even better. I accidentally bought sesame seeds instead of poppy and that was a good substitution. I also added in half a tsp of garlic powder (use a whole tsp for the whole recipe) and that added even more flavor. Thanks so much for the recipe - this will be come a family favorite!