The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 8, 2009
This is a GREAT stand alone recipe. The most versatile bread recipe I have found. I only made one change, but only because of the elevation where I live.....I added just a bit more water to the recipe.
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Cooking Level: Expert

Home Town: Colville, Washington, USA
Living In: Madison, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 6, 2009
I have made these several times and they never last long! Yummy!
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Cooking Level: Intermediate

Home Town: Mount Ayr, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 3, 2009
Great rolls!! Easy recipe to follow. I added 1 tablespoon of honey.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 29, 2009
My family loves loves loves these rolls. I also use the same recipe to make loaves of bread. I no longer buy store bought rolls or bread. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 25, 2009
Kay: thanks for posting this recipe. I followed the ingredients exactly and my entire family raved about them. I did have dry milk on hand for other bread recipes, however, I've read that if you don't simply reduce water to 3/4 cup & add 1/4 cup regular milk. Both work great! Once the dough was done I followed original directions. I seperated it into about 18 pieces, rolled them, loosely covered them with sprayed saran wrap & let rise about an hour. At first I thought that each roll didn't appear that big but as they baked they rose a bit more. I brushed each one with softened butter. They turned out amazing....a definite keeper. Freeze: after shaping, freeze either on sprayed sheet or muffin pan until frozen. Place in container seperating layers with wax paper. Take out what you need, microwave on high for 50 sec, cover loosely with sprayed saran wrap, let rise an hour. Bake at 350 for 15 min.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 23, 2009
I used your recipe then made garlic pull aparts. After the dough is fininshed in the bread machine i made individual rolls. Then dipped them in a mixture of butter garlic salt, chives, minced onion. Then put them one by one in a bundt pan. Baked at 350 then buttered the top and shook some parmesan on them. My hubby just raved about these. Thank You
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 19, 2009
Delicious and easy enough for a beginner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 16, 2009
It was great! When i go grocery shopping it's hard for me to find decent sandwich buns...either they are too hard or too doughy or they come in jumbo family pack value, or you only get 6 small ones in a package....but with this recipe it is just perfect. It makes 6 or 8 good sized buns and my fiance LOVES them too. I might changed it up every now and then like use whole wheat flour, or press some sesame seeds onto the tops of them, or add flaxseed, or what have you...but as is; it is great, thanx for the good recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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Reviewed: Oct. 9, 2009
I have made these rolls, so many times now. They are great. I have frozen the dough, pre shaped as recommended by an earlier review, its a great idea, but I do find the dough does not rise as much as when you make them straight from scratch. I have now stared to brush the top of the rolls with milk, instead of egg. It seems to have a more crunchy finish and I would prefer the finished colour. I know I will be using this recipe for a long time!
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Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.
Living In: Naperville, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 23, 2009
Grr....followed the directions to a tee. DO NOT COVER WITH A CLOTH for the second rise. The dough gets all stuck to the cloth, and the rolls fall when the cloth gets peeled off. Haven't tasted them yet, but they look horrible! Next time i'll use greased plastic wrap like I usually do.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 30, 2009
PERFECT. I prepared as directed, except I didn't have any dry milk, so like another reviewer, I used 3/4 c. warm water and 1/4 c. milk. I served these with SLOW COOKER ITALIAN MOOSE ROAST SANDWICHES (I'm in AK), and my whole family ate and loved them! I'm adding this recipe to my recipe box.
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Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA
Living In: Kenai, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 23, 2009
How to impress a mother-in-law..followed the recipe to the letter and my m-i-l loved the rolls...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 16, 2009
I added 1/2 tsp basil and 1/2 tsp oregano and divided the dough into 7 rolls and used them for hamburger buns. They were a big hit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 15, 2009
These were very good. I used them as hamburger buns and they worked perfectly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 30, 2009
Absolutely delicious! I didn't have powdered milk, so I used powdered creamer as someone had suggested to me...it worked out perfect. I don't think I'll be purchasing store made rolls anymore since these were so easy and so much better. I definitely recommend giving them a try! Thanks Kay for the yummy rolls.
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Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 27, 2009
These were really good as hamburger buns, but they would have been great just to eat with butter too! I did as some of the suggestions said and measured my flour out by spooning it into the measuring cup and leveling it off. They were fab!
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Cooking Level: Expert

Home Town: Tucson, Arizona, USA
Living In: Smiths, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 21, 2009
Holy moly these were good. And so very easy and just about goof proof. I followed the recipe exactly, but didn't do the egg wash at the end. No need...they were the perfect accompaniment to Allrecipe contributor Brandy's Slow Cooker Barbeque. I will be making these rolls quite often. Better than the store bought, that's for sure. Thanks for a wonderful recipe!
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 2, 2009
these were great! I followed the suggestion of letting them rise longer to make them more fluffy and soft...they are really a keeper..yeah!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 1, 2009
I made them as written. My family loved them! I may sneak in some wheat flour next time. They turned out perfect!
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Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 26, 2009
EXCELLENT!!!!
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