Easy, beautiful and a big hit. Everyone loved them for Thanksgiving. I thought they were a bit sweet, but great texture and following the recipe to the "t" made this one a winner!

I thought they were ok... just like regular rolls... although I do have to say that my family loved them... at least more than I did.

These were great. I'm a first time roll maker and these turned out perfectly and were really easy. I added a little extra milk to make the dough hold together better. I liked the yeasty taste, as did my family, it wasn't too much and that's what makes them taste homemade.

Very good, though a bit sweet. Next time I will add a little less sugar.

Great right out of the oven. A little heavy after cooling but still a great flavor. It's fantastic to be able to prepare the dough the night before. I split the dough in half, made twelve rolls with one half and with the other half, i made a small loaf of bread that i just shaped and cooked on a baking sheet. Oh, i added 1 1/2 teas. salt as i find most bread recipes are better with a little extra salt.

This was a great, easy recipe. I made some dough this morning for dinner, and those rolls were so good, I made two more batches before bed: one for cinnamon rolls in the morning, the other for pigs in blankets for lunch. I took the advice of others and cut the sugar slightly (to a scant 1/3 cup), used only 2 teaspoons of yeast instead of a whole envelope, plus I used a thermometer to make sure the milk was just the right temperature for the yeast. This dough was so easy to make and easy to work with, it will definitely be added to my regular line up. I love the fact that you can make it in advance and NO KNEADING!

Excellent recipe! I added egg whites and dried parsley to the top to make them more eye appealing. Will make again and again!

Excellent, especially with honey butter!

just plain dinner rolls -- very bland -- easy to make though!

way too yeasty.

followed the recipe to the letter. found them to on the dry side

No, I did not like this recipe. The rolls were VERY yeasty.

Not the best rolls I've ever made, but they are so easy it makes up for the loss in flavor. It makes A+ cinnamon rolls - just beat one stick softened butter with brown sugar and cinnamon, roll out the dough, and spread the thick cinnamon-butter-sugar mixture over it. Roll up from the narrow side and cut nice fat cinnamon rolls to bake - they are great alone or with cream cheese frosting. Yum! I always get asked for the recipe when I make those.

I'm giving this 5 stars even though I apparently didn't do it right, lol. First time "roll" baker, haha. I'm not sure what I did wrong or where I went wrong but the TASTE of this recipe was awesome, even though I pretty much made biscuits instead of rolls. Try, try again right? I think it was ME heating it too hot, actually. Great recipe though!!

This is an excellent recipe that took me a few times to perfect. Measure carefully. Instead of 1 pkg yeast, I put in 2 level tsp. yeast as I thought the rolls tasted a bit yeasty. Heat the milk to about 100 F. I also add 1 tsp. vinegar to the bowl when I do step 2. Spoon the flour gently into measuring cup-do not pour or scoop or shake down. Next morning, I pat (not roll) the dough to about 3/4 inches and cut with 2 inch cookie cutter. Then you must let rise covered, in warm place until double. In my oven, I have to bake for 15 min. at 375 F. I make 2 recipes in separate bowls, as while you are making them, you may as well make lots. I freeze one batch. They are wonderful and light and very tasty. Thanks for the recipe Pam.

These rolls are so great! No kneading required--and you can just let them wait until you're ready to bake them. I have another recipe that I like the taste of better, but when I need something low-maintenance, these are the best!