I am terrible at making rolls or bread for that matter. This is my second recipe attempt at making dinner rolls and so far (though I've only tried one other) these were the best! I thought I'd fail miserably, but I only failed half miserably. The only problem I have is proofing my yeast; I have a feeling my yeast is a bit old. When I took it fresh out of the oven, it tasted wonderful and had a nice texture-- wasn't completely breadlike due to my yeast, but when it cooled completely, and I offered my family to try one they said "nice biscuits." Sigh. They tasted wonderful though! Even my horrible baking skills couldn't hinder its taste, and that's saying something!

I served this as a side, and I could've sworn that if I hadn't told my family there was more food to come, they would've eaten this as an entree. They even said it was "way better than KFC," which made me laugh-- they love KFC biscuits.

Great recipe. This was made for my family's dinner and wow did this shock them. It was delicious.

Fabulous. I used peacans instead of walnuts and ten minutes into baking, added a "ring" of peacans on the top, then glazed everything with a brown sugar and butter glaze. The result was a beautiful golden brown finish. For a thicker cake, I used an 8" round baking dish. If you prefer it to be a little thinner, I'd recommend something larger, say, a 9 or 10"-- doesn't have to be round though.

I wanted to give these a five stars, but there were some things not noted in the directions that really disappointed me. I've noticed that reviewers have pointed out to not make the milk too hot (as it will kill the yeast), but one thing not really mentioned was to not make the milk too cold either (about 100 degrees F). The second thing I'd like to point out is to still add salt, though you could cut back a little, when using salted butter. I found that all the sugar in the rolls really cover up the salt in the butter-- either that or you can cut back on the sugar. The third thing is when the recipe calls for .25oz of yeast, it means 2 1/4 teaspoons. I must agree with others that they were only good when fresh. The flavour was great, the flaw was the rising of the yeast. You must let it really proof, and when I say proof, I mean really proof. Let the yeast start foaming. That's one of the biggest problems when making bread. I probably won't try this again, but for others who plan on giving this a shot, hope this helps a bit.

I definitely failed at making this recipe. I played around with the ingredients (omitted the butter and the salt). I was not feeling hungry, so I let it sit in the fridge overnight to serve as my breakfast. Then the shocker. Even with overmixing, toying with the ingredients, letting it sit in the refrigerator, it still tasted great-- something I had not expected. The only reason to my failure is that I undercooked it. I ought to change the temperature when cooking them next time because the batter was cold and when I cooked them, the outside was a nice golden colour but the inside was a tad doughy. I'll make them again, though.

Fabulous. I made this for my grandma (yes, my grandma) and changed the portions to one serving. Guess what? She fell in love with it. I followed the recipe exactly and added the bread crumbs as seemed appropriate. I had jumbo shrimp on hand and used those instead (four since they were huge) and did not serve the scampi with the garlic as I didn't cook it entirely through. And being picky as she is, she doesn't like the "firmness" of just-cooked garlic. The recipe stayed true to its prep and cook time, even for a novice like me. I do plan on making this again.

Oddly enough, I tried doing something weird-- I left out the oil, sugar, and salt. I thought they would turn out just ok, but they were great! I loved them (because I love bread for its plainess), so if you want actual bread, just follow the recipe.

These were amazing! My whole family thought they tasted even better than Cinnabon. These are actually quite flexible. I accidentally peeled too many apples for an apple pie and decided to put those in here. The result? To die for gooey cinnamony apple pie in a cinnamon roll. Another way to add your own flare is to (once done, or the next day after it is baked) you can actually brush the bottom of the roll with melted butter and dip it in cinnamon sugar, microwave it, toast it a bit, and you get the perfect sticky buns. Just a thought. These were amazing though!

For one thing, it sure didn't turn out like the picture. It was no where near ugly and I should suppose it was mine to blame, not the recipe. I ended up using two extra slices of bread (sandwich bread) and it turned out perfect. Like others have said, it wasn't a "Wower." It definitely tasted good, it just wasn't so lovely that I'd have to make it all the time-- extremely easy to make.

Everyone loved it! It was moist and dense.

I made them for my friends and they loved them! Everyone asked me if I had gone to a culinary school or something. I followed the recipe exactly and it was perfect.

Wonderful crust! I didn't have any shortening and most recipes called for that, so I gave this recipe and go and whala! Brilliant. This is a keeper.

Absolutely delightful! I made this today for a friend of mine and she loved it! We split the pie among our other guests. Their reactions? W-O-W. -- It was a good wow too. This recipe is it.

I was in the mood for baking some chocolatey goodness and decided to use this recipe. Turns out, it was fabulous. I noticed that the dough stiffens more if you let it sit longer in room temperature. If you prefer a thicker/puffier cookie, you may chill the dough, let it sit out (as I did. Seeing that it was just a tad, and I stress a tad, too wet. The cookies turned out beautifully, with a nice crisp on the edges. What sets this cookie apart from all the others is the melted butter that helps give this cookie a nice almost brownie-like crack on the surface instead of the all too perfect polished cookie.

I, myself, have not tried this cookie for the fact that I'm not too much of a cookie fanatic. I substituted a cup of white flour for wheat and kept everything else the same. I got rave reviews from everyone who tried them. What a nice way to get rid of Raisn Bran! This is a nice and chewy cookie. EDIT: Sprinkling cinnamon sugar/plain cinnamon onto the cookies prior to, or after baking really compliments the flavour.