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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11 users found this review helpful

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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7 users found this review helpful

Reviewer:

CAIROTAIVA

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

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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2 users found this review helpful

Reviewer:

Spice It Up

Cooking Level: Expert

Home Town: Santa Clarita, California, USA

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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4 users found this review helpful

Reviewer:

DIGIGIRL

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Sugar Land, Texas, USA

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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17 users found this review helpful

Reviewer:

LADAVIGNON

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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1 user found this review helpful

Reviewer:

ROWEYOURBOAT

Cooking Level: Intermediate

Home Town: Apple River, Illinois, USA

Living In: Meeker, Colorado, USA

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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2 users found this review helpful

Reviewer:

FWANNEE

Cooking Level: Expert

Home Town: Nokesville, Virginia, USA

Living In: Linden, Virginia, USA

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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2 users found this review helpful

Reviewer:

AMYEH

Cooking Level: Intermediate

Living In: Thousand Oaks, California, USA

Reviewed: May 6, 2003

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

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4 users found this review helpful

Reviewer:

FL8SHAOLIN

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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2 users found this review helpful