Reviewed: Apr. 7, 2013

This is a heavenly recipe. I made the rolls yesterday using my bread machine, and no alterations to flour or liquid was necessary at all. A perfect dough to work with....perfect consistency. Since I had leftover meatballs, I made four long rolls with half the dough. With warm weather predicted this weekend, I made four burger rolls with the other half. Topped the rolls with sesame seeds after brushing with egg white. The only addition to the recipe I made was adding 3 rounded teaspoons of vital wheat gluten, which I do to all my bread. At 15 minutes at 350 degrees, they were nicely browned, and so so soft, fluffy and slightly chewy. They held up great to our meatballs, and now can't wait to try them with the burgers. Really a terrific recipe. Thanks so much!!!

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Reviewer:

Judy in Delaware

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Dover, Delaware, USA

Reviewed: Mar. 29, 2013

Terrific rolls. We love bread and rolls, these are by far as good or better than any we've ever eaten. 5 stars isn't enough.

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Reviewer:

Richard

Cooking Level: Intermediate

Reviewed: Mar. 11, 2013

Very good! I will definitely be making these again!

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Reviewer:

LaurettaLynne

Cooking Level: Intermediate

Home Town: Chantilly, Virginia, USA

Reviewed: Mar. 3, 2013

I've made these twice. The texture and taste were good. But they weref not as high as in the picture. I am thinking that I did not add enough flour. The second time I made them they did not come out at all. I think it was because I doubled the recipe. I am just starting to bake my own bread so I am sure that it is something I did. I will try these again.

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Reviewer:

New Lady

Cooking Level: Expert

Home Town: Ozark, Alabama, USA

Reviewed: Feb. 25, 2013

Incredible! These are so delicious!

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Reviewer:

syxies

Reviewed: Feb. 13, 2013

Soo disappointed ! I don't think it's the recipe though, think there is either something wrong with my machine or its operator . Followed directions and though it was set on dough it cooked the bread on the outside. Any help would be appreciated.

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Reviewer:

Marti

Reviewed: Feb. 11, 2013

Followed the recipe exactly for making the dough. To shape the rolls, I divided the dough into 12 balls and then split each ball and rolled the 2 halves into balls. I put the balls into the cups of a greased muffin pan, 2 balls in each section. I let them rise about 50 minutes. I didn't use a damp cloth to cover them for fear of sticking. I covered the rolls with greased waxed paper and still had one stick a little, but it didn't deflate. Followed the baking directions in the recipe. The end result was delicious, professional looking dinner rolls. I'll definitely be making these again soon!

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Reviewer:

DPW

Reviewed: Feb. 4, 2013

This are the easiest and most delicious rolls ever. I rolled into 12 rolls and baked in a 9x13 cake pan. Eliminated the egg wash. Rolls came out beautiful, light and fluffy. Since there are just two of us at home they lasted through the week and let me tell you, they were just as delicious on Thursday as they were on Sunday.

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