Reviewed: Apr. 7, 2006

These were ok, made way too many for 4 people. Probably won't make again, too many recipes to try on this site.

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Mar. 19, 2006

Taste just like the ones mom made from scratch when I was a kid. I love them!

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IVPLAY

Cooking Level: Intermediate

Home Town: Polson, Montana, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Mar. 10, 2006

This is so simple to make and so good. I no longer buy bread for sandwiches. I make several baggies of dry ingredients in advance; then add wet ingredients in the bread machine. Dividing into 12 rolls makes dinner; into 8 Hoagie-sizes makes great sandwiches.

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TXSZSHRIMP

Cooking Level: Intermediate

Home Town: Galena Park, Texas, USA

Living In: Lott, Texas, USA

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Reviewed: Feb. 28, 2006

I've made this recipe several times for special occasions and the family loves it. I get requests for these rolls at holidays and gatherings! They're easy to make. They're even better the next day for making sandwiches with the leftovers.

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TriciaAnn1164

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Reviewed: Feb. 5, 2006

These were excellent and really fun to make.

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Kelly McClellan

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Fishers, Indiana, USA

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Reviewed: Jan. 30, 2006

This recipe has become an instant favorite in my home. We make it at least four times a week. Thank you!

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AMBERMOCK

Cooking Level: Expert

Living In: Lehi, Utah, USA

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Reviewed: Jan. 29, 2006

These rolls were so delicious that I ate the first batch and had to make up another!

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Acrorat Jules

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Reviewed: Jan. 28, 2006

I Left out the milk and egg white wash. My dinner guests arrived early so the bread sat out 10 minutes instead of 40. Regardless, they doubled in size in the oven and everyone loved them!

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LIZA PIAZZA

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: New York, New York, USA

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Reviewed: Jan. 24, 2006

Fabulous! I made these for some mini burgers. Really wonderful flavor, and perfect light texture. The best rolls I've ever made. I'll use this recipe over and over again. I didn't have any milk powder on hand, so I just used a little milk, and a dash of buttermilk. I don't know if it made a difference, but the result was delicious! Thanks for a great recipe.

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BEARNESTA

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Rome, New York, USA

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Reviewed: Jan. 16, 2006

I have been looking for a great pasta dish like I would order at a restaurant. This recipe is WAY BETTER than anything I've had at a restaurant!! I made it for the first time for company and doubled it and it was a hit, the recipe is large as it is, and would have easily fed atleast 3 people.

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Jilly

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jan. 13, 2006

I skipped the egg white, but just after baking I brushed them with butter mixed with parsley, garlic and parmesan. These were better than going out for italian.

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TRIMAC

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Reviewed: Dec. 12, 2005

I was making something else at the same time I was making these rolls and used all-purpose flour instead of bread flour. I thought for sure I had ruined them. To my surprise, they still turned out great! I will be making them again with the right type of flour this time and I'm sure they will be even better. Took another reviewers tip and made honey butter to go with them. Thank you so much for a recipe that will be used very frequently in our home!

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Brooke

Cooking Level: Expert

Home Town: Claremont, North Carolina, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 9, 2005

I made half a recipe and used 2 teaspoons of yeast, I don't use packages. I also don't used powdered milk, so I did not use it. I also skipped the egg whites. My husband went crazy over them. They turned out great!!

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Dec. 1, 2005

Easy, excellent, taste is superb, and keeps well

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Jan

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Reviewed: Nov. 30, 2005

I followed the recipe exactly and I thought these rolls were very good... maybe a little on the sweet side but I will adjust that next time by adding less sugar. The texture on these rolls is amazing!! You would never know these were made in a bread machine. I will definitely be using this recipe again and again. Thanks for sharing!

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HEATHER750

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Reviewed: Nov. 24, 2005

Fantastic! I just made these today for our Thanksgiving dinner. I had a little extra time on my hands so I thought I would give it a try even though I had brown and serve rolls already. I'm so glad I took the time. They were so quick and easy and so tastey! I used whole egg wash and they were great.

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BOXIE61

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Reviewed: Nov. 6, 2005

I made these last year for our couonty fair. They won FIRST PLACE!!! THey were sooooo good. Came out PERFECT!! In fact now everyone expects me to make them now every holiday the family gathers up. Awesome rolls!!!!!!!!!!!!!!

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Aunt Dana

Home Town: Sulphur, Oklahoma, USA

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Reviewed: Oct. 31, 2005

I made this recipe this weekend and it turned out great. The rolls tasted just like my Mom's (that she make's by hand.) I took someone else's idea and did not do the egg wash but brushed with butter when i took them out of the oven.. Thanks for the great recipe.

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JERUSHA84

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Reviewed: Sep. 17, 2005

After the egg wash I sprinkled sesame seeds on the rolls. Instead of baking at 350 degrees f. I baked at 375 degrees f. for 13 minutes. They turned out great.

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Peggy 's Kitchen

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Reviewed: Sep. 12, 2005

Outstanding flavor! These rolls are a little on the sweet side, but I like them that way. My husband agreed that they were wonderful, but suggested adding a little more salt (but that may just be his bias as he loves salt). Very easy recipe to follow, and the dough is easy to work with. I will definitely be making these again!

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PAULABASKET

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