Reviewed: Oct. 4, 2011

To anyone who plans to try this recipe, I'll warn you: This dough is -extremely- wet from the start. Honestly, it looks and feels more like a thick pancake batter than a bread dough. The dough rose somewhat.. not nearly as much as I expected, even though I left it overnight. The end result.. while the rolls -were- extremely soft, they also turned out somewhat more dense and spongy than what you'd get in a restaurant. But I say that's more the fault of my inexperience than the recipe. All in all, the rolls were very good. I couldn't help but "test" three of them directly out of the oven. Also, be warned: This recipe makes two dozen rolls. Halve the recipe, if you don't want that many.

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Reviewer:

Mitch

Reviewed: Jan. 30, 2011

Great recipe! I made these rolls as a last minute idea, didn't have time to let them rise or let them sit in fridge, the dough was alittle too sticky but turned out great! Very soft, moist rolls that served the purpose. I subtituted the self-rising flour for All-purpose+ baking powder

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Reviewer:

Adenzmom

Cooking Level: Intermediate

Home Town: Reston, Virginia, USA

Reviewed: Mar. 16, 2010

I am new to bread and bun making so I thought this would be a great, easy way to look good at bread making but I have made these buns 5 times now and only once turned out fine. Since I am new I think I am not kneading to much (almost nada) but I find the mixture very sticky and use alot of flour shaping into buns. twice the buns did not rise at all. The first time I will chalk up to the yeast but the next time the yeast proofed well. Not sure what I am doing wrong but I am off to find a different bun recipe that perhaps I can't screw up too much

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Reviewer:

CindyLoo

Cooking Level: Beginning

Living In: Hamilton, Ontario, Canada

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.

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Reviewer:

sctw

Cooking Level: Intermediate

Reviewed: Jul. 19, 2009

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

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Reviewer:

Redsox

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!

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Reviewer:

TammyH

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.

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Reviewer:

Sharon Anne

Cooking Level: Expert

Home Town: Layton, Utah, USA

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?

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Reviewer:

NoDough

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.

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Reviewer:

greenbaynumonefan

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....

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