The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Dec. 10, 2009
Great! Easy to make too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 29, 2009
I messed up on time and didn't allow for enough rise time. Even so, the rolls were light, fluffy and flavorful! I was a bit concerned the night before when I put the dough in the fridge, it was very sticky and not at all like dough. Although after just a little kneading they rolled out great. Thanks for the great recipe!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 28, 2009
Way too much shortening! I followed the recipe exactly and these were a flop - I had to add a lot more flour to get the dough to even form in order to make cresents.
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 23, 2009
I have been looking for a really good yeast roll recipe. Now I found it! These are delicious and so easy to make. I didn't change a thing and they turned out great! This is definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 28, 2009
I am not good at making rolls, but we had rave reviews for these, and even had someone ask if they could pay me to make these for a dinner she was having. Excellent recipe, and i love that it was so easy. Ricki, thanks!!
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Cooking Level: Expert

Home Town: Tehachapi, California, USA
Living In: Princeton, Oregon, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 12, 2009
I would not recommend these to anyone, and I have made homemade rolls before. 1 cup shorting!!!???? Maybe a killed the yeast when I mixed everything together.. Still I should have more sense when I added that 1 cup shorting in the recipe.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 2, 2009
I tried to make these and they were a flop! I will not pass judgement to the submitter, could have been my error. They would not rise, and yes the yeast was fresh, brnad new. Could be that they are great but not for me~
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 15, 2009
these turned out pretty good. mine ened up being refrigerated for 48 hours instead of 24 due to illness, and i used whole wheat flour as well. but i will be making these again as they are still quite tasty and keep really well.
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Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA
Living In: South Hadley, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 12, 2008
Hi all, This is an excellent formula. I use Celtic sea salt it gives it a cleaner taste, and I boule the dough instead of rolling horns. Then fill the boules with sea salted butter from a pastry bag. I also have found hot proofing the rolls makes them much lighter. These are truly, literally killer. I call them a " Heart attack on a bun!" ;) Lolz, But they sure taste great and my customers sure love them!
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Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 28, 2008
Very good rolls! The only problem I had was the oven temp. It was a little high, and my rolls almost burned on the bottom while the top wasnt yet golden. Other than that, they were very easy to make, and devour!
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Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada
Living In: Drayton Valley, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 21, 2008
Just like my gramma used to make them. Wonderful recipe. Perfect with a powdered sugar/milk glaze and topped with walnuts
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 1, 2008
These were quite easy, and tasty. They are a doughy sort of roll, not a light fluffy one. They do not have a crunchy or crispy top, but are softer all the way through. Still a good recipe.
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Kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Dec. 25, 2007
These were great. I liked making them a day ahead. It made it a lot easier. Will definitely make again.
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Cooking Level: Expert

Home Town: Humble, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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Reviewed: Dec. 22, 2007
SO GOOD! I've made these twice now and, both times, everybody has commented on how amazing they are. The first time was for Thanksgiving. They replaced our regular roll recipe and the whole family loved them! The second time was once when I needed something around to snack on for a few days, so I made them in my dorm room. My roommates tried them and then basically ate most of them, haha!
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Northridge, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 18, 2007
There are SO MANY roll recipes and I continue to look for one that really gives me the flavor I am after. These rolls have a good taste (the cool rise lets the yeast develop more slowly = more flavor). However, the texture is odd, to me. I think it's the baking powder. There is something "biscuity" about them. The dough is also really difficult to work with because it's so soft. There are better recipes out there :(
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 30, 2007
I started these last night and had to resist the temptation to add more flour than the recipe calls for. Let them sit in the fridge over night and rolled them out using a 8 in pan lid to make even circles. Next time I'll try for 10 or 12 as 8 as a bit small but made 40 rolls. I used half the butter called for and they were buttery enough for me. Let them rise about 5 or 6 hours while I was at the movies and baked for 9 minutes when I got home. They turned out great with a little too much flour on the outside, next time I'll try rolling w/out flour.
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Cooking Level: Expert

Home Town: Aurora, Illinois, USA
Living In: High River, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 19, 2007
THese were good. We put some apple butter on them and had it with omlettes for brunch. Thanks for a good one.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 8, 2007
These were very good, but they reminded me of the Sweet Rolls recipe from this site. I actually like the sweet roll recipe better, but I'll make these again though. Thanx!
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 24, 2006
This recipe is "ok." The dough never rised for me (my yeast was fine, nothing wrong with it). The flavor was very yeasty-tasting, and the texture was more denser than I prefer. I very much appreciate you sharing the recipe, but it didn't do much for me. I wouldn't make it again.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 12, 2006
I am a high school foods teacher. I have my students bring in a cookie sheet and each student takes a half recipe home to bake for their families. This is a huge hit with the students.
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