Reviewed: Apr. 29, 2012

These are great. If you're looking for fancy savory/sweet rolls. Try changing butter with garlic butter and add a sprinkle of (romano or parmasian) cheese. Or add organo and cheddar(grated). To go with a beef roast try rosemary and thyme. For a kid's party or party foods try adding cheddar and hot dogs. This is a really great basic recipe. Experiment with fillings. My hubby wants me to come up with a breakfast roll a diabetic can have. I'm thinking an omelette filling.

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Reviewer:

Wanaderer

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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: East York, Ontario, Canada

Reviewed: Apr. 8, 2012

Fantastic!!! I made these last night for our Easter lunch today and would have never imagined that the bread would get more compliments than any of the other dishes that I worked FAR harder on! A couple of tips: 1) DO NOT ADD EXTRA FLOUR!! When you mix this dough together you will SWEAR that you've made a mistake. It will look far more like a batter than a dough, but after a long night in the fridge your "dough" will emerge as a beautiful, light, and fluffy dough that will produce some of the lightest and fluffiest rolls you will ever eat! 2) 1/2 inch is a little thick for a roll. I rolled these out to at least 1/4 inch (if not a little thinner) and when rolled up into a crescent they came out beautiful! Give these a shot! You can't go wrong!

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Reviewer:

ChefHouse

Cooking Level: Expert

Home Town: Sulphur, Oklahoma, USA

Living In: The Colony, Texas, USA

Reviewed: Nov. 20, 2011

These didn't rise, but came out cute and tasted all right. Easy to make. They didn't taste like rolls, but more like cookie/cake thing, they were heavy and dense. I would not recommend refrigerating them overnight, yeast doesn't work in the cold temperature! so I don't understand this step, just let the dough rise, and make them the same day. Or let them rise, and then refrigerate. 3 stars for taste. Will not make the same recipe.

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Reviewer:

notpickyeater

Cooking Level: Intermediate

Reviewed: Jun. 8, 2011

Yummy! I made a couple changes...very small ones! I have two small children and could hardly find the time to roll it out, spread butter, cut into triangles, and roll up. So I just rolled the dough in my hands into mini bun shapes and placed on pan. Then I only baked at 375 for about 6-7 mins. Baked just wonderful that way too. Nice, light and airy! Thank you for a great recipe!

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Reviewer:

Meg

Cooking Level: Intermediate

Reviewed: Mar. 12, 2011

Easiest Dough to work with, made for 30 close family members along with a different type of roll for Thanksgiving Dinner. I had none of these left dispite the fact that I made a double-triple batch! However, I had dozens left from other recipe! Will make again!

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Reviewer:

F.S. ohio

Reviewed: Jan. 18, 2011

AMAZING, every one loved these on Thanksgiving!!!

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Reviewer:

traci w.

Cooking Level: Intermediate

Reviewed: Jan. 1, 2011

My new go-to for holiday dinners. Just don't forget you have to start the night before.

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Reviewer:

REAUGHSTAR

Reviewed: Dec. 20, 2010

Made these for Thanksgiving, never got around to giving them a review. Family liked them, will make them again, but they were just not the roll I was looking for.

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Reviewer:

Becky

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Lake Elsinore, California, USA

Reviewed: Dec. 8, 2010

omg!! these were great! next time may try reducing the sugar for a less sweet roll, but they were great as is... will definitely use this recipe again!!

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Reviewer:

WINGNUT68

Cooking Level: Expert

Home Town: Fairfield, California, USA

Living In: La Porte, Indiana, USA

Reviewed: Nov. 27, 2010

So easy! My first success with bread, without breadmaker! Used butter instead of shortening, needed 1.5 cups more flour. I live in abroad in Germany, not sure if the flour here is different or what...

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