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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Tonya Fewins

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Russellville, Missouri, USA

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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

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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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hawaiibarby

Cooking Level: Expert

Home Town: Napa, California, USA

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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

Living In: Bucharest, Bucuresti, Romania

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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

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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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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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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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CAIROTAIVA

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

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Reviewed: Nov. 28, 2005

I made these for Thanksgiving, and they were very good. But not sure if they were worth the trouble to make when I had lots of other Thanksgiving cooking/baking to do. Probably should have made Pillsbury Crescent Rolls instead. I will make these again, just not with a large holiday meal, unless someone is helping me. (My daughter did help roll them up and put them on the pan)

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Spice It Up

Cooking Level: Expert

Home Town: Santa Clarita, California, USA

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Reviewed: Feb. 14, 2005

Very good! Tender, flaky and buttery. Need to watch carefully as bottoms will burn quickly, but with a little practice, these will be my standards!

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DIGIGIRL

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Feb. 2, 2005

These are the best and easiest rolls ever. I've been making them for several years now. I like to use 2 1/2 cups of wheat flour and 2 cups of white. I've also used 1/2 cup butter and 1/2 cup crisco...to cut down on the trans fat. It can't be any easier than stirring it all in a bowl and sticking it in the fridge. The dough can be left in the fridge for up to a week so you can have fresh warm rolls for dinner every night.

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LADAVIGNON

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Reviewed: Dec. 28, 2004

I made these for Thanksgiving and now make them all the time, they are so easy and good. Made them for hubby to eat with dips at Christmas as he cannot have salty chips. He said he didn't miss the chips at all!

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ROWEYOURBOAT

Cooking Level: Intermediate

Home Town: Apple River, Illinois, USA

Living In: Meeker, Colorado, USA

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Reviewed: Dec. 8, 2003

This was my second attempt at making home made rolls. Wish I had found this recipe first. They came out just perfect. I will be making these again in the up and coming weeks, will use honey flavored butter to get a sweet taste. YUMMY!

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FWANNEE

Cooking Level: Expert

Home Town: Nokesville, Virginia, USA

Living In: Linden, Virginia, USA

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Reviewed: Dec. 5, 2003

I made these for thanksgiving and my family could not stop eating them. Thank you for a fantastic recipe.

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AMYEH

Cooking Level: Intermediate

Living In: Thousand Oaks, California, USA

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Reviewed: May 6, 2003

EXCELLENT!!! My family loved these and they were very easy to make.

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FL8SHAOLIN

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Reviewed: Dec. 29, 2002

I made these for a Kindergarten Feast over Thanksgiving....EVERYONE loved them! It couldn't have been easier to prepare. Doing all of the work the day before, and simply rolling them out the following morning...you appear to be a pro! Thanks so much for the great recipe!

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Tina

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Reviewed: May 31, 2002

This is good. It has the taste and texture of store-bought crescent rolls. My family likes it sprinkled with cinnamon sugar on top of the butter just before rolling. The only thing I didn't like is that it takes 3-4 hours to rise so keep that in mind when you make this one.

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MIAELAINE

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Reviewed: Mar. 31, 2002

These are easy and delicious.

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INSTYLECOOK

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 17, 2001

This was a great recipe for someone with no experience with yeast. Mine came out wonderful!

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JEANIEI

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Reviewed: Nov. 29, 2000

This recipe sounded very interesting so had to try it out. Glad I did as it was a great success. I am my strongest critic and I really liked the ease of preparation and the excellent results. Thanks. Gwen Born, Calgary, Ab, Canada

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TOMANDGWEN

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Reviewed: Nov. 16, 2000

I don't particularly like recipes that require overnight rising. However, this is good. I had it with my fresh turkey soup and they went together great.

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