Reviewed: Jun. 19, 2002

Wonderful!!!

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SAREMCA

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

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Reviewed: Jun. 7, 2002

Good, but nothing special. I'd recommend using pastuerized eggs if you have "raw egg" issues. Everyone thought these were just your garden variety dinner rolls. I probably wouldn't make them again because of how long they take when I can get a similar roll in less time.

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Sioranth

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Reviewed: Apr. 12, 2002

My grandmother made these rolls every year for Thanksgiving and Christmas, I was SO HAPPY when I found the recipe as she always made them from memory. They were always the family favorite and I have inherited the task of preparing them. I add a little more sugar, scant 3/4cup - everyone raves.

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CA11059

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Reviewed: Apr. 9, 2002

These are delicous.....and i also made them in the morning, let them rise six hours and then made the cresents and let them rise another six hours before baking! They are a all time favorite here!

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lisa

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Reviewed: Apr. 6, 2002

These were really good. I was also aprehensive about leaving the dough out overnight with eggs in it. The dough was really easy to work with and the rolls were good tasting with a bit of a yeast or sour taste. Everyone liked these. I will make these again.

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GARLICKE

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Reviewed: Mar. 31, 2002

Wonderful!! I didn't let them sit overnight -I just made them in the morning and they still turned out delicous!!! Will be making these many more times in the future!!

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amanda

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Reviewed: Mar. 27, 2002

I have this exact same recipe from one of my Gooseberry Patch cookbooks (Make-Ahead Dinner Rolls), and it says to prepare the dough, cover with plastic wrap and refrigerate until ready to use. I have made these many, many times to my family's delight. I never made rolls from scratch before, but these couldn't be easier to prepare. The dough is very easy to work with. You must try this recipe!

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Julie

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Reviewed: Jan. 26, 2002

Perfect! This recipe is a keeper. (thank u for submitting this recipe!)

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SAMA.

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Reviewed: Jan. 6, 2002

I use my bread machine to knead the dough, then I put in plastic box for couple hours (couldn't wait until the next day). Finally I shape them into dinner rolls and bake. These rolls came out soft, moist and very tasty, just the way I like it. Thank you for sharing this wonderful recipe.

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SURASA

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Reviewed: Dec. 25, 2001

Great, easy recipe for rolls-- it has never failed me! Instead of making them into cresents, I roll the dough into 2 circles and cut each into 8ths, and let the rolls rise as triangles, which is even easier!

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MLPTULSA

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Reviewed: Dec. 21, 2001

I TRIED THIS AND IT WORKED PRETTY WELL.I VARIED IT BY THE 2ND HALF OF THE COMPLETED DOUGH.I SPLIT IT INTO 3RDS AGAIN. ROLLED IT AS TOLD IN RECIPE ,CUT INTO WEDGES AS RECIPE BUT INSTEAD OF ROLLING LIKE CRESCENTS I PUT THE WEDGES ON TOP OF EACH OTHER LAYERS OF 3,BRUSHED EGG BETWEEN AND BUTTER ON TOP..THEY WERE GREAT...EVERYBODY LOVED THEM....

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RUN2001

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Reviewed: Dec. 3, 2001

I was scared to make it because it because I never made rolls from scratch, but mixing is easy, I had a little trouble rolling the rolls,they were getting stuck to my hand, I let them sit for 10min to rise, and baked them and whola! Everyone loved them, Josephine

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J8888

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Reviewed: Nov. 27, 2001

Don't bother making this recipe!! Takes too long and the texture is awful!! Sounds easy but don't waste your time.

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TRISHCOGG

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Reviewed: Nov. 26, 2001

We thought these rolls were flavorless. Very disappointing.

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VJD

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Reviewed: Nov. 24, 2001

My rolls turned out hard and heavy. I think it was the cook and not the recipe because the flavor was great. What I did wrong was I mix it with my Kitchen Aid mixer and I think it mixed it to much. I will make them again and not use the mixer to see if it was the recipe or ME!

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Charlene

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Reviewed: Nov. 22, 2001

I'm a guy, I made rolls and my family loved them! That pretty much sums it up.

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MRWONDERFULL

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Reviewed: Nov. 22, 2001

I will try again. My yeast couldn't raise the Titanic. Cooked them anyway. Still good but I would expect them to be really fluffy next time. Try, try again.

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GLENDA124

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Reviewed: Nov. 14, 2001

These were the worst rolls I ever made. They had a strong yeast flavor and the texture was grainy and cake like. They looked fantastic, but tasted bad.

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KCALLG

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Reviewed: Oct. 9, 2001

I put all ingredients in my bread machine and set it on the dough cycle; followed the directions from there and ended up with terrific rolls. I had a bit of trouble making them all look the same. My husband loved'em!

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CSANDST1

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Reviewed: Oct. 8, 2001

My first attempt at making rolls from scratch....and they turned out great! I, like most others, didn't leave it overnight but only for a few hours & it was fine. A keeper.

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