Reviewed: Dec. 1, 2010

Made these exactly as written at Thanksgiving and they were a hit! Nobody ever fills up on bread on Thanksgiving, but all of these rolls were GONE and people wanted MORE. I have to admit, I took all the credit :) Give yourself TIME to let these rise - don't cut corners. The dough is beautiful and light and the taste is superb. I used a hand mixer to beat in the sugar, eggs, soft butter and salt. It worked well and went really fast. Although, I didn't need the full 7 cups of flour. Maybe since I used bread flour? 6 was plenty and I liked that this bread rose in the same bowl it was mixed in. No fussy oiling and rolling and such. These didn't get super golden, just a light brown - but not a big deal. Just don't overcook them, thinking they're not done - the time is right. Next time, I'm going to divide the dough and make a loaf of bread - I'd be curious how that works.

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TINAPEACOCK

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Nov. 27, 2010

I really dont know if this is what I was after, but, the results where of a good nature. The reason I say this as the rolls look like the picture, was very substantial in the middle (like a snowflake roll). they had a slight sweet taste and everybody loved them. What I was looking for was more of a yeast roll that you get at a Steakhouse. Maybe I picked the wrong receipe for that particular yeast dinner roll, but, these where really good rolls. I ate a bunch and made a bread pudding off this site with the leftover ones 2 days later. The Bread Pudding tuned out great as well! I will make these rolls again when I want more of a snowflake roll than a yeast roll!

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KEIFFER007

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

Reviewed: Nov. 26, 2010

amazing rolls, I ended up using a 9 x13 and a 10 in pie pan. I the dough was a little sticky but rolled nice. I brushed with butter before I put them in the oven and right after I took them out. They we're even great the next day.

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jrosell

Reviewed: Nov. 26, 2010

These came out wonderfully. Followed the directions exactly with half the ingredients. Had plenty of dough to make enough rolls for everyone and have a bag full of leftovers. Thanks for a great base recipe. I think next time I will put a little more salt in it.

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syienna

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: El Paso, Texas, USA

Reviewed: Nov. 25, 2010

I just made these for my family tonight and they were a huge hit! I was concerned at first because my milk cooled down quickly and the yeast didn't seem to be proofing properly, but I forged ahead and they ended up rising amazingly quickly. I did have some trouble rolling them into balls and will pay more attention when adding the flour next time (I lost track of my measurements and guessed.), but I just kept flouring my hands well as I rolled them and it worked out fine. Everyone said they were perfect and rivaled our great aunt's whose dinner rolls are legendary in our family. I'll definitely be making these again. Thanks, Angie! :o)

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Sacha

Reviewed: Nov. 25, 2010

Not bad. Definitely better than rolls you buy at store but I thought with all the high reviews they would be out of this world. Again, they were good and I'd make them again but leaving my options open for other recipes. Until then this will be it. I halved recipe and made about 16 rolls. Be sure to spray your fingers with lots of Pam to help form rolls. You will need help or your pam can will get really dirty by you doing it yourself since you will have doughy hands....

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sweetsuzie

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Nov. 25, 2010

This really helped lift my families spirits this holiday . my grandmother who just passed a few weeks ago made rolls just like these that were phenomonal . These are just as good I omited half a tsp of salt though due to high blood pressure problems. Only thing I would add is a tad bit more sugar but thats just a personal preference . Happy Thanksgiving

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dtucker5

Reviewed: Nov. 25, 2010

Excellent rolls... only thing... you get more than 36 rolls. Next time i will cut in half. I made them large and got 48. Extremely easy.. great texture and flavor

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deborah

Cooking Level: Professional

Living In: Beaumont, Texas, USA

Reviewed: Nov. 25, 2010

Great roll recipe. I altered it some though. The most significant change, I cook the rolls in a cupcake pan at 380. This insures that the rolls are cooked evenly.

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Reviewer:

meg

Reviewed: Nov. 25, 2010

What a mess! Way too much liquid. Do not try recipe out unless practiced. I have made rolls before and could not understand what happened. The liquid content is too high and yeast/milk are not good combo. Yeast should only be put in water.

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