These rolls got rave reviews at Thanksgiving dinner. Much more popular than the wheat rolls I also made. I used Lite Sour Cream and didn't refrigerate the dough overnight. I allowed the dough to rise for 1 hour, then formed the crescent rolls and allowed them to rise for an additional hour before baking. The rolls had a nice soft texture, with a bit of tang from the sour cream and great chive flavor.

Reviewed On: Nov. 28, 2009

Super easy and great tasting recipe! I've made it three times and use 3 cups whole wheat flour and 3 1/2 all-purpose flour. I also don't refrigerate overnight to rise, I just make it the same day. Delicious.

Reviewed On: Nov. 26, 2009

This was my first time making bread and this recipe was super easy and turned out great. As some other reviewers have mentioned, this bread is a tad on the sweet side, so if you want less sweet I'd recommend reducing the sugar. I also let the yeast, warm water and sugar mix sit for a bit before adding.

Reviewed On: Oct. 15, 2009