Reviewed: Nov. 25, 2006

Tried for the first time for Thanksgiving dinner for the whole family. Got compliments from everyone. Thanks for the recipe.

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Bill B.

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

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Reviewed: Nov. 24, 2006

Excellent! I made them for thanksgiving and followed the directions to a t. The were beautiful and tasted wonderful. They took about 20-25 minutes to cook but that could have just been my oven.

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AKSTAFFORD

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 19, 2006

I need help. The rolls stuck to the damp cloth when rising. They came out flat and hard. How do you prevent this from happening?

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Bonnie

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Reviewed: Nov. 1, 2006

delicious and so easy to make. i made it per the recipe, minus the milk powder (didn't have any) and egg wash. i just brushed some melted butter on them as someone suggested and they turned out great. thanks so much for this recipe; i will definately be making this one again.

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wannabebaker

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Auburn Hills, Michigan, USA

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Reviewed: Oct. 10, 2006

These rolls are wonderful, and so simple to make - even for me, a non-baker. I divided the recipe in half and cut the dough into fourths so I could make sandwich rolls. Because I wanted sandwich rolls I didn't use the egg wash, but they turned out great just the same.

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NewBaker

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Reviewed: Sep. 30, 2006

I made these today a cold and drizzely day with my 2 older sons (19 months and 3). These were so easy! The kids loved forming their own rolls (8 slightly larger ones) and eating them for lunch! I would love to try these with wholemeal flour (we don't normally eat white bread). I loved the texture, only added 1 tb of sugar, next time won't bother at all and simlpy added milk to create a glaze prior to cooking. Thanks for the recipe a real hit and kept the boys amused for a short while and then had silence while the ate, definetley worth 5 stars!!

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Sep. 10, 2006

Yummy...I made these last night to go with our spaghetti meal. We had family over so I doubled the amounts and used 1/2 unbleached flour, 1/2 whole wheat and omitted the milk. We're vegan so I'm always trying to make recipes that our visiting family doesn't think are too weird or different. These are perfect, the family loved them, just gobbled them up. Instead of the eggwash, I brushed them with "butter" fresh out of the oven and they were perfect. I can definitely see how these would make good burger buns when made larger. I did let my buns rise about double the time I usually do so that made for an even lighter roll. The dough did start to rise up out of the breadmachine as it was rising (I doubled the recipe), but I just propped open the top of it and it was fine.

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TARRESNOM1

Cooking Level: Expert

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Reviewed: Aug. 20, 2006

I love this recipe! It's easy and makes FANTASTIC rolls. I did up the salt to 1 1/2 teaspoons, but other than that it is wonderful!

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Byrne12503

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Aug. 17, 2006

Best homemade roll recipe I have came across. Makes the best rolls and hamburger buns. Can't go wrong with this recipe! Thanks Kay!

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Jul. 13, 2006

The rolls were good. I did not think that they were outstanding, but good. Would make again.

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Jennifer

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2006

These rolls were great. My 6 yr old girl loved them. I found them to be a little too sweet and would most likely cut back the white sugar to 2 tblspns next time I'm making them. Instead of just doing a regular bun, I rolled a piece of dough to form a log about 1 inch in width and 10 inch in length. Then, I simply tied the dough in a basic knot and pushed the ends up through the middle so there were no holes. I let them rise with a teatowel covering (not damp) and then after 1 hr I brushed with a beaten egg and sprinkled them with sesame and poppy seeds.(see photo)Update for Bonnie - instead of using a teatowel, use clingfilm sprayed with oil & make sure it doesn't overrise. My advice is make sure your liquid in the yeast is warm enough to bloom, once you roll them into buns don't put a cover over it.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Jul. 10, 2006

Delicious and easy! I made them for my daughter's birthday party to have with some chicken salad--YUM!

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DIANEA5

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Jun. 5, 2006

This is the best dinner roll I've ever made! My husband requests it every time I cook a big meal!

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Lisa

Cooking Level: Intermediate

Home Town: Mount Vernon, Indiana, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jun. 1, 2006

Outstanding! I followed the recipe as written, but didn't have a pkg. of yeast. FYI - 1 pkg of yeast is equal to 2 1/4 teaspoons!!! These will be a common item on our table!

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Andrea

Cooking Level: Expert

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Reviewed: May 25, 2006

These are Fantastic!! I had never made yeast rolls before & I didn't have any powdered milk,so I had to leave it out,but they turned out so wonderful I can't wait to make them again,With the powdered milk. I just sprayed the tops with some butter flavored spray, after I had shaped them & covered with wax paper,that way I could see how much they had risen. I didn't use the egg wash,but they looked just like the picture & They tasted marvelous!! The Best!!

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LEM47

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Reviewed: May 7, 2006

Makes great hamburger buns. I made 6 big ones, I used egg yolk for that golden color.

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LARANEFF

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Apr. 29, 2006

Just delicious. Frankly I eat them like brioche. Hubby prefers them when to make sandwiches. I forgot to add oil in the dough and it was still delicious so I'm gonna keep it fat free from now on.

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