I've been making bread for 30 years and have made a *LOT* of rolls. This recipe is one of the very best I have ever used and makes the type of rolls our friends love the most. I don't have a mixer; I just make them by hand. The key is to resist the temptation to knead in too much flour. As the recipe says, the dough is sticky.

Reviewed On: Dec. 10, 2011

Solid recipe! Great texture, great taste, easy to make. After a batch of these you'll wonder why you ever considered frozen waffles. I followed the recipe making NO changes or modifications; it's a keeper just as it is.

Reviewed On: Sep. 23, 2010

This recipe was a good start but I think it needed too much help to make it great. As it stood, two cans of soup, two packages of onion soup mix and all that milk make it needlessly rich. I used one can of soup, one packet of mix and chicken broth instead of milk. I also added chopped spinach, and sliced mushrooms instead of canned. Baking time and amount of liquid was right on the mark. The result was really good, something we'll definitely have again. (I rated it five stars because it wasn't fair to downgrade it after I changed it so much, LOL)

Reviewed On: May 26, 2010