Reviewed: Nov. 2, 2009

YUM!YUM! YUM! The perfect dough to make my pepperoni rolls! I will, however, cut the sugar back to at least 1/4 cup - a bit too sweet for the ppepperoni rolls, but the exact texture and consistancy I was looking for! Thanks!

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hyde57

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Reviewed: Oct. 28, 2009

easy and delish!

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Bethany

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Oct. 16, 2009

Nice rolls. I made them with filling of apricot and a little applesauce. Came out great. I liked the idea of overnight rest. Will make those again, Thanks :)

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Tetya

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

I wanted to give these a five stars, but there were some things not noted in the directions that really disappointed me. I've noticed that reviewers have pointed out to not make the milk too hot (as it will kill the yeast), but one thing not really mentioned was to not make the milk too cold either (about 100 degrees F). The second thing I'd like to point out is to still add salt, though you could cut back a little, when using salted butter. I found that all the sugar in the rolls really cover up the salt in the butter-- either that or you can cut back on the sugar. The third thing is when the recipe calls for .25oz of yeast, it means 2 1/4 teaspoons. I must agree with others that they were only good when fresh. The flavour was great, the flaw was the rising of the yeast. You must let it really proof, and when I say proof, I mean really proof. Let the yeast start foaming. That's one of the biggest problems when making bread. I probably won't try this again, but for others who plan on giving this a shot, hope this helps a bit.

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soccerd0rkkk

Cooking Level: Beginning

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Reviewed: Jul. 7, 2009

These are the best rolls I have ever made! They were devoured.

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DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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Reviewed: May 12, 2009

OMGoodnes! These are phenomenal! Only thing I did different was make the dough in my bread machine, I also added 4 tsps vital gluten since I used all purpose flour. I cut the dough into 20 pieces and rolled into balls, placed the dough in greased muffin tins and let rise, covered for 1 hour. Brushed with butter before baking for 20 minutes at 350 degrees and brushed again when I removed from the oven. I just devoured 3 with apricot jam, I think I found my recipe!

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: May 3, 2009

I followed the recipe as stated, but ran into some problems. First of all, the dough got bigger than expected overnight and busted out of the wax paper onto the counter. Also, the dough stuck terribly to the wax paper (and counter) and was a pain to remove. In truth, the bread really didn't taste as good as other rolls I've made. I would use this recipe again if pushed for time, but would put way more wax paper down and spray it with pam.

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Kristen K.

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

Delicious! I have made this dough at least 20 times now for everything from dinner rolls to stromboli to cinnamon rolls to monkey bread. If using for as a sweet dough, it does not need to rise overnight. The yeast flavor becomes a little overwhelming. As a savory application, they don't get any better than this! This is my families new favorite roll, and is requested at all gatherings.

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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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Reviewed: Apr. 12, 2009

I don't know why this recipe would get bad reviews--the people who said they were dense, too yeasty, etc. must have done something wrong. These rolls are GREAT! Super easy, had everything on hand, and I will DEFINITELY make them again and again. I've been looking for a recipe that makes soft, yeasty rolls, and this is it. Thanks for a great recipe. I'm adding this one to my book!

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ewells1014

Cooking Level: Expert

Home Town: Maurertown, Virginia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 2, 2009

These are amazing! Everyone I have made them for go crazy over them! I have to make them all the time! They are delicious!

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kat

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Reviewed: Feb. 22, 2009

These are good, but I notice that they don't seem to taste very good cold, so if you have leftovers, pop them in the microwave for 15-30 seconds before eating them.

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ABBAJEN

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Reviewed: Feb. 21, 2009

This did not turn out well for me. I am biscuit and roll challenged however. I will try these again and rerate. I think I am the problem and not the recipe however. The taste was great but they were hard.

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Vickie Chu

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Reviewed: Jan. 4, 2009

I had low expectations, especially in the morning. The dough was a sticky, lumpy mess, but I didn't have a backup plan. I oiled my hands, rolled the dough into little coils, brushed them with butter, sprinkled with coarse salt, let them rise, slammed 'em in the oven. Man, oh man, were they good! The salt and butter really made them though, because they were a good contrast to the sweetness of the roll. Will definitely make these again and see if lightning strikes twice.

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ChezButtons

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2008

I hate giving bad reviews, especially when there are so many good ones. Something went wrong for me here, obviously. We made these for Christmas dinner and they were the only flop. Everything else was so good and the bread was not! The dough was sticky and very yeasty smellling. We went ahead and used it and the resulting rolls were flat and had an odd taste. Definitely yeasty. My hubby and mom both said that they tasted like a bad(!) attempt at sourdough. I don't know what went wrong.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Dec. 25, 2008

Made these today for our Christmas brunch. First time I've ever made rolls, and they came out spectacular! Thank you, thank you, thank you!

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EDANIEL

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Reviewed: Dec. 24, 2008

Tastes great! HELP for cold, wet climates to rescue unrising dough: activate a new mixture of yeast, sugar, water per yeast's instructions. Once frothy and ready, begin mixing in old dough...first a golf ball sized lump, one by one, until 1/2 your dough is incorporated. Then add remainder of dough until mixed together, knead, cover and let rise. If you have a slightly warm oven, close and let rise in there. Keep covered with wax paper or plastic wrap in lightly oiled bowl to keep moist and easy to release.

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JaneRW

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Reviewed: Dec. 20, 2008

The little dough boy just stopped giggling! He's going to go out of business because these are what Pillsbury crescent rolls aspire to be. These are so easy (no kneading, yes!), I couldn't believe how good they turned out. Next time I will roll in a little cream cheese and jam, or maybe cocktail wieners and cheese!

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alo365

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Reviewed: Nov. 30, 2008

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!

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 29, 2008

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.

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Candice

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 28, 2008

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.

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AJWILKERS04

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Blue Ribbon Overnight Rolls

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