Reviewed: Dec. 8, 2011

No changes needed. Crowd pleaser! Note: to cut down on salt I use salt free butter for shortening. Also makes them taste more buttery. Has become the requested "dish" that I bring to holiday gatherings.

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F.S. ohio

Reviewed: Oct. 9, 2011

Delicious!! Works really good with cocktail weines

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Reviewer:

iCook

Cooking Level: Expert

Living In: Valley Springs, South Dakota, USA

Reviewed: Jan. 16, 2011

made these with butter instead of shortening, didn't roll them out, just formed balls. turned out good, kind of had the texture of a tea-biscuit, but people really liked them, and the no-kneading is a total bonus

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Sunet

Cooking Level: Intermediate

Reviewed: Nov. 28, 2009

These turned out wonderful! Had them for Thanksgiving and rolled them out and let them rise while the turkey was baking. The timing was perfect! They were light and flaky. The only change I made was using butter flavor Crisco instead of regular shortening but that is just a personal preference. Thanks for the delicious recipe!!

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10tocook4

Cooking Level: Expert

Reviewed: Nov. 25, 2007

This was my first attempt at making rolls. It was a disaster. Based on the other reviews, I'm sure it's something that I did or didn't do correctly. The dough didn't rise. Maybe I was supposed to mix the yeast and water with a blender/mixer. I just used a spoon. Or maybe the yeast I used was "old". I've read that this can adversely effect your results. Maybe, I'll try this again or look for an even simpler recipe.

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Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Reviewed: Nov. 20, 2007

OMG!!! this is the first time that a 5 star recipe turned out to be just that~! I made them for my Thanksgiving dinner and they are perfect!!! I will share this recipe with family and friends and it will go down in my families cook book! hooray!

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4 users found this review helpful

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hawaiibarby

Cooking Level: Expert

Home Town: Napa, California, USA

Reviewed: Nov. 24, 2006

Not bad, but mine didn't quite rise enough and came out a bit flat. I did follow the recipe exactly, but I'm wondering if my fridge was too cold or something. I'm encouraged by how easy they were, though. So either I'll give this one more shot or I'll look for another substitute for the refrigerated crescent rolls.

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CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Reviewed: Nov. 24, 2006

These took a bit more time effort than I usually spend on roll, but they were worth it - buttery and light with a great flavor. They got raves at Thanksgiving. I followed the recipe exactly, other than using Butter Flavor Crisco instead of plain shortening.

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GRIFF228

Reviewed: Feb. 26, 2006

When I want to make this rolls I was thinking why not I made this into a pizza base and I did! Half of the dough I make into rolls and the other half I make into 2 8" pizza base with topping consist of cheese, baked bean, sliced meat loaf and mayonise and it was yummy.

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Reviewer:

Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

Reviewed: Dec. 24, 2005

These are great! I mixed them in my breadmaker and immedietly threw the dough into a bowl and put it into the fridge. Rolled them out the next day for Christmas and baked them off later on. WOW! These do taste like the ones you can get at the store. Even though they do take some time, your able to just make the dough, do what you need to do, roll them out, and again do what ever else you need to do. I did however add an eggwash of beaten egg and cream to the top. I also reduced the temp to 350, this way the risk of burning is not a big issue

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5 users found this review helpful