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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apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

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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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TOBIE9

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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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popolover

Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA

Living In: Kenai, Alaska, USA

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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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Charlene

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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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airanhagman

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Reviewed: Aug. 15, 2009

These were very good. I used them as hamburger buns and they worked perfectly.

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a-robins

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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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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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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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lovetocook

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Smiths, Alabama, USA

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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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TheresaL

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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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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kellycox

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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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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Jun. 26, 2009

EXCELLENT!!!!

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Mandy1459

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Reviewed: Jun. 2, 2009

I didn't have milk powder and thus just replaced the water in the recipe with milk, and these came out fantastically! I added a little more yeast, as well (just a pinch) after reading some of the reviews, too. Absolutely great recipe.

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Kristina

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Reviewed: May 9, 2009

Wow - it has been a long time since I have made buns and this has got to be the best recipe I have ever tasted. Many thanks for the recipe.

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jane

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Reviewed: Apr. 30, 2009

These were quick easy and yummy! Thanks

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Apr. 30, 2009

A favorite in our house! I make these often. I don't keep powdered milk on hand, so like a previous person suggested, I decrease the water to 3/4 cup and use 1/4 cup of regular milk. Delicious!

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ParkerLM6

Cooking Level: Intermediate

Living In: Clovis, California, USA

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Reviewed: Apr. 25, 2009

I love this recipe. I have made them three times this week. Once for dinner rolls and then for sandwich rolls. They are excellent. For dinner rolls I rub tops with butter for sandwich rolls I do the egg wash. Nice and soft better than the store rolls I bought. I do add 2 tablespoons vital wheat gluten to the recipe. This one is a keeper.

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