Reviewed: Dec. 26, 2008

Best dinner rolls my husband and I have ever had. Trust me...that's saying a lot! I'm a great cook, we eat out a lot, and I have caterers in the family. I am sending this recipe to my mom, aunt and grandma. They are gonna love it. Thanx!

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newhousewife

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Reviewed: Dec. 25, 2008

This was my first attempt at a yeast bread and it turned out wonderful. Very tasty recipe... reminds me of the bread they used to serve us in high school. (I know... comparing it to school food isn't necessarily taken as a compliment... but this should be.) Great bread for a beginner.

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TCHNCOLORCUPCAKE

Cooking Level: Intermediate

Home Town: Olean, New York, USA

Living In: Gloucester, Massachusetts, USA

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Reviewed: Dec. 22, 2008

These are so delicious, soft, and buttery just the way dinner rolls should be. I will definitely make these again. As the other reviewers have mentioned you do need about a 1/2 cup to cup of extra flour.

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Bayou Honey

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 20, 2008

I let my bread machine do all my mixing. Rolls tasted fantastic. Thanks!

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Mary Kate

Cooking Level: Intermediate

Home Town: Rockwood, Tennessee, USA

Living In: Lancing, Tennessee, USA

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Reviewed: Dec. 16, 2008

Excellent. I made just half the recipe (using 4 full cups of flour) and it turned out superb. As everyone says, very light, very fluffy. If you're getting a dense roll, you're not rising long enough. This does need a little more salt. I added a full teaspoon for half the recipe and it still tasted like it needed 1 1/2. This roll has a yeasty flavor but I love since it really spells homemade. I mixed and kneaded the dough with the KitchenAid mixer. When forming the dough, spray your hand with PAM to avoid sticking. This is a fairly wet, sticky dough, but adding more flour as your knead and form into balls only makes the bread tougher. Mine baked for 14 min. before it was done. 10 min. is definitely not long enough. I will definitely make again. *Update* - I'm eating these the 2nd day and WOW, they are still super moist! I was expecting something dried out, but it's so moist you can eat it plain and cold. Awesome.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 8, 2008

these were awesome and so easy and my family raved about them this thanksgiving and now im told i have to make them every year!

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sarahestone

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Reviewed: Dec. 6, 2008

These are the best rolls I have ever made. They rose super high and fluffy. You need a little bit more flour then called for, and you won't be able to fit all the rolls into a 9x13, you will have to bake them in 2 batches. If you have never baked bread before, make sure that all your ingredients are warm, and these will turn out great!!!

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KPJARC

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Reviewed: Dec. 1, 2008

I just made these rolls for Thanksgiving and they were a huge hit! They were soft and very delicious!!

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Bianca

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Reviewed: Nov. 30, 2008

YUMMY! I used about 3 cups whole wheat flour and about 5-6 cups white flour... just because I don't care for plain white. I also melted the butter into the milk on the stove, also adding the sugar and salt..... and proofed my yeast that way.... only because that's how my Dad taught me. That may help with the "yeasty" taste too because I didn't find that at all. I bake bagels for a living so inches don't do me well for size... I weighed each piece to about 2 to 2 1/4 oz and got a 10x14 and an 8x8 pan full... totaling 33 very good sized rolls. Next time I will go a bit smaller, about 1 1/2 oz and use the 10x14 and a 9x13.

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JAKESMOM

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: North Branch, Minnesota, USA

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Reviewed: Nov. 30, 2008

I'm not sure how you could possibly fit 36 of these in one 9x13 pan. But I ended up using a 9x13 and an 8x8 (24 in one, 12 in the other). I also had to use 8 cups of flour because it was way too sticky (more like batter) with just 7. When I was rolling the balls I put a little flour on my hands each time to keep it from sticking so much. Still a very tasty, delicious and easy to make roll! I love light and fluffy and this did it for me.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Nov. 28, 2008

This recipe was so easy. Thr rolls were so delicious. Wish I could give this more stars.

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JENNASTASIA

Cooking Level: Intermediate

Home Town: Charlottesville, Virginia, USA

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Reviewed: Nov. 27, 2008

Beyond Yummy! These were way easy to make and bake. Kept the recipe the same, and they came out perfectly. I highly reccommend this recipe.

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Marie

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Reviewed: Nov. 27, 2008

This recipe definitely threw me off a bit with the lack of kneading. But that's okay- they did turned out okay. If, like me, you find that your dough is quite sticky when trying to tear off pieces and shapes into the rolls- just spray your hands with cooking spray. It's much easier to work with the dough that way.

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Jillian N.

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

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Reviewed: Nov. 26, 2008

I just finished making these and they turned out fabulously! They were very easy to make. I did end up using two 9X13 pans and an 8X8 though. I wanted to give them plenty of room to expand. I used soy milk and vegan butter to make them non-dairy. Someone else had mentioned that they had a very yeasty taste, and I did find that too, but they're still delicious.

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beloved

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Reviewed: Nov. 26, 2008

Beautiful! I subbed half of the milk with buttermilk, worked very well. Also, I upped the recipe to 250 for a party, and there wasn't any left over...I am using this recipe again for our small Thanksgiving dinner...I am definitely thankful that I found this keeper! You may have to adjust the flour or raising time-but that's normal depending on where you live.

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SHANAJO79

Cooking Level: Expert

Home Town: John Day, Oregon, USA

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Reviewed: Nov. 26, 2008

Deeeelish! I am making these rolls for the second Thanksgiving. My family swooned.

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SuzanneG

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Reviewed: Nov. 26, 2008

If you are lookings for a yeast roll recipe for Thanksgiving or Christmas or anytime. Don't look any farther this is it. I have made this twice in 5 days and each time it has come out perfect. I have dough in the Refrigerator and am going to make rolls in the morning and let them rise. I'm so excited to have found this recipe. IF I could I would give it more than 5 stars. *********

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josuemom

Cooking Level: Intermediate

Living In: Tyner, North Carolina, USA

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Reviewed: Nov. 24, 2008

I loved these dinner rolls. They turned out so well - I liked them even more than my grandma's! I will definitely use this recipe many more times. Thank you!

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