Reviewed: Jan. 31, 2008

I am quite new with baking specially breads, and was very excited when got this recipe and was eager to try it,i would like to ask the original contributer of this recipe my rolls did'nt turn as fluffy as shown what can be the reason and also just to inform that i used egg substitute instead of egg. It turned up to be ok, but i'm sure its somewhere something missed by me i kindly request the original contributer to help me with this recipe. Thanks

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Reviewer:

asha

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Reviewed: Jan. 7, 2008

I've made these twice. First time I was impatient and let the dough rise only once before shaping into rolls. Second time I replaced half flour with whole wheat flour. Both times they were delicious but the recipe dose need more flour.

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McHannah

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jan. 4, 2008

I have tried many roll recipes off this site, and my search is finally over. I absolutely love these! I halved the recipe, but i think next time i will do the whole and freeze what i don't need, so I'll be able to make them more often :)

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Heather

Cooking Level: Expert

Home Town: Athens, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: Jan. 2, 2008

The rolls tasted good, but I would bake them in a bigger baking dish next time. I had to throw out 2 of the center ones because they just wouldn't bake and the rest of them were already really brown on the top and bottom.

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sweetnsassy

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 31, 2007

I have only made bread a few times, so I consider myself a novice in baking bread. Having admitted to that, this recipe was fabulous and very easy! My rolls look a little funny because I was too scared to handle the dough too much while punching it down, but now that I know I can turn it while punching it, I will feel more comfortable next time. The family loves them! I also made a back of Honey Butter to go with them.

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TANYASHERRI

Cooking Level: Expert

Home Town: Wellington, Colorado, USA

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Reviewed: Dec. 30, 2007

i made these with christmas dinner and they were the talk of the whole meal. such a wonderful recipe my roll search is over thank you for the best recipe

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amie

Cooking Level: Intermediate

Home Town: Morton, Washington, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Dec. 28, 2007

These turned out great. My husband loved them. He said they were exactly how dinner rolls should taste. They were pretty easy to make also but a little messy!

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teresand77

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 22, 2007

Quite yummy, but hard to work with and...I halved the recipe and it made only 8??? I don't know where these reports of giant, abundant rolls are coming from. Maybe my yeast was a bit off. They did rise plenty and tasted like perfectly good rolls, not dense, so it would seem the yeast was fine...I will try again, am just a bit confused about how I got so few compared to everyone else? Oh well, everyone liked them, just nothing extraordinary for the effort :-) (People couldn't tell that I had baked them from scratch, which, when it's me baking, is a BAD thing.)

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OCTOVUS

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Reviewed: Dec. 16, 2007

These are FANTASTIC!!!! The dough is very sticky, and I did have to use about an extra cup of flour. I used my KitchenAid Artisan stand mixer, and note to those of you who own the same model: there is too much dough for this size mixer and it got jammed all up in the arm. I had to stop the machine, divide the dough into two piles, and knead each one separately and then tossed them together in a bowl. Excellent, excellent, and excellent! They are soft and pillowy and turn out HUGE! I rolled my dough into the smallest of balls and they turned out the size of bakery muffins. My one and only (minor) qualm: I will add more salt to the recipe next time. Perhaps a half teaspoon and see how that goes. Thank you though, these are the rolls I've been looking for!

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April

Cooking Level: Intermediate

Home Town: New London, Connecticut, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Dec. 15, 2007

I am 10 years old and I love these rolls!!!!!!!!! If I had to chose ice cream or these rolls, I would diffenitly chose the rolls.

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Reviewer:

**

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Reviewed: Dec. 7, 2007

This is the best recipe ever for dinner rolls! I can't wait to pass it down to a future generation:) Like a lot of other members who've tried this recipe, I too had to add more flower because the dough was still very sticky. The only thing i would change is just to cook at least no more than 350 degrees as I believe 400 degrees was too hot for the rolls...the bottoms were a little black but overall it still tasted terrific!

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Valerie

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Reviewed: Dec. 5, 2007

This is always a HUGE hit at family dinners!

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Annette

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

The first time I followed the recipe I got very dry rolls. I am trying the recipe again and using less flour in hopes that the roles will not be dry. I am also somewhat confused because the ready time says 2h35min but the rolls are raised 4 times? I can only assume that each raising time is less than an hour. I noticed several of the reviewers added more flour, but my dough this time was smooth so I hope it turns out.

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Mary

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Reviewed: Nov. 29, 2007

Perfect! Tastes like Bob Evans Restaurant Dinner Rolls! Absolutely Delicious! I did have to use about 1/2 cup more flour. Baked and eaten all in the same day!

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LIVVYTOD

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Reviewed: Nov. 26, 2007

I made these for Thanksgiving this year. Delicious!! My mom liked them so much she asked for the recipe. You may want to check the number of rolls it makes and adjust as needed. The recipe as shown makes 36. We had alot of leftovers!

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IndyKaren

Cooking Level: Intermediate

Home Town: East Hazel Crest, Illinois, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 23, 2007

very easy! I'm not a bread maker but these turned out much better than store bought. I think I might try a bit more flour next time as one reviewer stated. The dough was very wet. Not so easy to work with. I found out you can make these the day before and freeze. I put them into a greased 8x8 pyrex dish and froze them just before the final raise. The next day it took about three hours to thaw and raise before they were ready for the oven. I don't know how well a larger dish would work though as the rolls in the middle took longer to thaw and raise than the ones on the outside. But they were delicious!

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Kristie B

Cooking Level: Intermediate

Home Town: Kearns, Utah, USA

Living In: Hoquiam, Washington, USA

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Reviewed: Nov. 23, 2007

Followed the directions exactly and got nice fluffy, beautiful dinner rolls! Everybody loved them and they made great little sandwich rolls the following day. Watch the quantity though, this recipe makes 36 rolls which is a lot of rolls for a small family! I cut the recipe in half and still got 20. Also if you are having a hard time getting the dough to rise while in the bowl, heat up your oven and then turn it off and leave the bowl of dough to rest on top of your oven door while the door is open, it helped my dough to rise. Will definitely make again!

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