Reviewed: Dec. 1, 2009

Everyone loved the rolls at thanksgiving dinner but I was very worried when they didnt rise at all. Once I put them in the oven they rose and ended up tasting great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sctw

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2009

Very good.made a homemade corn ham & bacon chowder.these bun were awsome for dipping up the chowder

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Redsox

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2009

Everyone RAVES when I make these. I agree- BEST ROLLS EVER! I hope to try to make them more healthy though... we'll see how that goes!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TammyH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2008

Unfortunately, I cannot agree that these are the best rolls ever. I make rolls fairly often and had high hopes with these. The recipe takes too long to make, its expensive and thus a bit disappointing. Now I've had great results with the recipe Sweet Dinner Rolls by Donna West; IMHO that recipe makes some of the BEST rolls ever.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Sharon Anne

Cooking Level: Expert

Home Town: Layton, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2008

If you haven't made a decent batch of rolls YET don't try this one. You waste all that yeast(3 pks), flour( almost a whole bag), butter(2 sticks) and sugar. I Think bread making is some sort of conspiracy. Noone ever really tells you the secret. They don't want you to know. Mix how? How should dough look, appear,feel? Should it pull away from the bowl or be goopy in your hands. How cold or hot should the water be...how long should water and yeast set. Do you knead, and how do you knead, how long do you knead? When do you know youre done kneading. Is this recipe for a bread machine or mixer or make it by hand? Mix well, how? My kitchen is a mess and my rolls didn,t even rise. The Dough Looks like some science project in the fridge! Maybe lost pluto?

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NoDough

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2008

I didn't like them at first. The rolls turned out like little rocks at first. I tried again but made a few adjustments. I used bread flour instead of self rising flour. I also increased the yeast to 3 tbs of instant dry yeast. I left everything else the same. They were awesome. I have made them several times since then they are also delicious in whole wheat. Use 5 cups whole wheat flour and 2 1/2 cups of white bread flour. Also add 3tbs of wheat gluten.For the wheat rolls I used brown sugar instead of white.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

greenbaynumonefan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2007

Thank you for this excellent roll recipe. I practiced the recipe a few days before Thanksgiving and it was a hit with absolutely everyone. I live in a high altitude area, so I added a bit more water and butter, increased the cooking temp a bit and a little less sugar (all based upon the high altitude teaching lesson on this website)...Perfect...I also did not refrigerate, but followed another users review and used my electric mixer (so easy) and after forming into balls, very close together, I plastic wrapped the dough balls and let them rise again. Baked until I saw a medium brown color. Sprayed tops of rolls and rolls on the side of pan with spray butter. So So yummy....

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Pam Roberts

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2007

These rolls are just too entirely sweet for my taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Paizleypie

Cooking Level: Intermediate

Living In: Tennyson, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2007

I read a few of the reviews and thought I would give some advice. These rolls do not really rise in the fridge overnight but after you roll them out let rise in 100 degree oven until rise to double. They are very light and fluffy. I also bake them at 375 for aproc. 20 min. Perfect!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ginny81

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 27, 2007

These turned out really tasty! New Thanksgiving and Christmas staple!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Beka

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Oceanside, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2006

Great flavor, but the overall directions kind of stink...I didn't cook mine long enough, because there wasn't a "time limit" for them...it just said until they browned. They browned great on the outside, but the inside was still a little gooey. Not unedible gooey, but they should have been cooked for about 5 more minutes. That would have made a big difference. Also, I used a lot more flour than the recipe said. Getting it to "handling stage" took a lot of flour, and I ended up having to knead it, even though the recipe said not too. It didn't seem to make a difference. They were still huge. I will most definitely make these again, but probably halve the recipe. There were SOOO many!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

miranda*burroughs

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

I was highly disappointed in how these "rolls" turned out. As another reviewer mentioned, these were more like biscuits because they were dense, hard and dry. I left the dough in the fridge overnight, but it did not seem to rise. I am not sure what went wrong, but nonetheless, my search for the best rolls continues...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2006

Aside from scaling back the recipe, I followed the directions to a T. They never rose in the refrigerator overnight or at room temperature the next day. They turned out very heavy and dry - not at all what I was looking for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Terry

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2006

how is it that my rolls went before the main course? ha ha! they were delicious! i had to hide some in order to taste them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NOEMI1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2006

I'm usually pretty good with breads, but these came out awful! I scaled down the recipe and I'm glad because that would have been an even bigger waste of ingredients. I followed the recipe and the dough looked more like batter, so I kept adding flour until I got something resembling a ball of dough. I didn't have overnight, so I followed the suggestion to let rise 45 minutes. Except they didn't rise. And I know my yeast was good. I decided to see it through so I divided into balls and let sit another 45 minutes. Then I baked - I wasn't sure for how long since the recipe is silent on that point, so I took them out when the tops were brown. Basically I got something that would have tasted like a biscuit if it hadn't still been doughy in the middle. I won't try these again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sheila

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2006

I made these today--started last night. I was disapointed that the dough didn't seem to rise over night in the refigerator. The dough does seem to make a lot of rolls. I let them rise a second time before baking. They didn't rise after 1 hour in a draft free warm oven. I did forget to knead them. I don't know if that makes as difference. I went ahead and baked them. They didn't rise either as they baked. I had more rolls waiting to rise and bake. The second batch I skipped the second rise and just put them in the oven. They had sat on the counter waiting for the first batch to finish rising and baking they and didn't rise either. They tasted OK, my son really liked them and my husband liked them to. He said he wished they would have risen more. I may make these again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JKLUENDER

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2006

This is the closest I've come to my great grandmother's rolls. The secret to light and fluffy rolls is to not overknead, or they turn out biscuity. These come out perfect with my Kitchenaid mixer every time. It's also even better using bread flour, which makes them lighter and softer. I don't refrigerate over night, instead I let rise for 45 minutes and then dump on floured surface and make into rolls using as little dusting flour as possible. Cover with plastic and let rise again for 30-45 minutes before baking. Be sure to put the rolls about 1 inch apart, being closer together makes for a taller and softer roll. Excellent recipe, thank you!

Was this review helpful? [ YES ]
30 users found this review helpful

Reviewer:

BONNIET310

Cooking Level: Expert

Living In: Baton Rouge, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2005

I must be doing something wrong. The rolls were heavy and my husband said they tasted like biscuits. I've made rolls and bread before but I was really disappointed in this recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ELDORADOCAROL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2005

If I could give this recipe 10 stars I would. I've been looking for a recipe to match that which my grandmother would make every year for Thanksgiving and while grandma can no longer find/remember the recipe this is the closest I've ever come. I'm giving this recipe to grandma so she can start making them again. BRAVO Cara thanks a million!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

mrsragordon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2005

The name says it all!! I make these every year for Thanksgiving and get compliments galore! Everyone truly loves them! I lost my recipe and couldn't even imagine making any other! Thank goodness for Allrecipe.com! May not be the easiest for the novice baker, but well worth the effort! Remember to by self-rising flour!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

sch

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Best Rolls Ever!

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!