The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 12, 2009
Great rolls! The recipe was easy and the texture of the rolls was perfect. I did let them rise for 1 hour as was suggested by some reviewers.Definitely a keeper. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 11, 2009
Amazing! I have made these rolls at least a dozen times in the last month. They make the best hamburger,hotdog and hoagie buns. We have not purchased our own since! I do half bread flour half whole wheat. I have also used evaporated cane juice crystals in place of the sugar when we ran out of regular sugar with the same success. The recipe is absolutely perfect as it is! When doing hamburger and hotdog buns I make about 9 even size buns. Dinner rolls about 12. Sometimes I use the egg wash, sometimes I do not. The egg wash does add a nice sheen and a wonderful smell but is not neccesary. I cannot say enough about these! So easy and oh so good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 5, 2009
I've made these a few times. Since I don't keep dry milk powder in the house, I use half water and half milk. I also sometimes replace one cup with whole wheat flour. I've used these for hamburger buns, sandwiches and dinner rolls. So far, they've always come out great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 29, 2009
Easy to makes, and delicious straight out of the oven. For an italian meal, I've thrown in dried rosemary, thyme, sage (all together and/or separately) along withgarlic and onion powder for what we jokingly refer to as 'Simon & Garfunkle' rolls... they are delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 28, 2009
These are to die for! They didn't quite double in size in the allotted time, but I put them in the oven anyway. They are light, flaky and downright yummy. The one change I made was to brush melted butter on top before baking instead of eggwash. It made them extra buttery and flaky on top.
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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 14, 2009
Definitely a keeper recipe. Took longer to rise than I anticipated, but they still turned out great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 6, 2009
I have been trying to make scratch buns for months. These are the first ones that I actually got to rise the second time! They turned out great!
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Cooking Level: Intermediate

Home Town: Climax, Minnesota, USA
Living In: Hallock, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 1, 2009
Simple and bake with a great smell too! I followed the recipe exactly and had no problems.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 12, 2009
YUMMY! Reminds me of the ones that my grandma would make when I went to stay at her house. My family gobbled them right up. This one is a keeper.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 28, 2009
This is a Great recipe!! I have made them several times, the last being half white flour and half wheat, they were Great!! I had a big batch and they lasted a few days and still tasted great. Thanks for sharing!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 28, 2009
So yummy, and so easy!! I have made these a number of times now, and they are always delicious!!
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Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 26, 2009
Turned out more like bisquits.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 16, 2009
These rolls were really good. Next time I would probably make more than 12 from the dough so that they are smaller. These were pretty big. My carb-aholic husband liked them. Since homemade bread doesn't keep that long, I froze the leftover 1's in a freezer bag.
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Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Photo by Abigail Dawn
Reviewed: Jan. 12, 2009
These turned out great! Great flavor and texture. I made some large for hamburger buns and they're perfect! Who ever had trouble using them as buns must not have let them rise enough or something. They are also delicious just plain, they leave your mouth wanting more! Update: they do not store well though. Even in a ziplock bag with all the air pressed out, they were already starting to get stale the next morning.
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Photo by Abigail Dawn

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Photo by shuki
Reviewed: Jan. 8, 2009
I made this with a new bread machine and it was incredibly easy and very tasty. My whole family loved it, and the 12 rolls did not last very long. I will definitely be making these again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 7, 2009
My rolls came out looking exactly like the picture. I made six large rolls instead of 12 smaller ones and I am using them for sandwiches. They are very soft. Very yummy. I will definately be making these again. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 4, 2009
absolutly wonderful! I use this recipe alot, I change it as I please it always works. Thanks for sharing with me. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 3, 2009
These turned out GREAT! I made them exactly like the recipe, and my friends thought they were da bomb! Thank you for a great recipe, I will be making these more often!
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Cooking Level: Expert

Home Town: Woudenberg, Utrecht, Netherlands
Living In: Ede, Gelderland, Netherlands

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 3, 2009
FREAKING AWESOME!! My Aunt makes these for every family get together and I LOVE them!
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Photo by ilovegoodfood2

Cooking Level: Expert

Home Town: Port Orchard, Washington, USA
Living In: Kennewick, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 2, 2009
This recipe is very similiar to the one that came with my very first bread machine years ago. I have found that I switch the butter with the Crocks brand honey butter and after dividing the dough into 12 rolls let rise 30 min and then roll into teardrop shape and roll. It then looks like a crescent roll. Let rise another 50 min and bake. The sweetness of the butter reminds me of the yeast rolls you get at restaurants. I use this for my family every Thanksgiving and Christmas. They love them.
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