Reviewed: Jun. 24, 2011

This bread barely makes it out of my oven. The family loves it. Although it is time consuming, it's worth it!! This has got to be the easiest and best tasting bread I've ever made. Definately a keeper.

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Reviewer:

TLAWREY

Reviewed: Mar. 13, 2011

This was really good, but extremely sweet. Next time, I will use 1/4C of sugar - maybe even less.

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2 users found this review helpful

Reviewer:

sjajpalmer

Reviewed: May 13, 2010

I just started making this recipe and so far so good. This is not hard, but very time consuming. However seems to be worth every minute. I will give a up date. I'm currently at the stage of the second rise of this bread. Like I said so far so good. Thank goodness for ovens that helps the bread rise. I will let you all know the final results when done.

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Reviewer:

MOM1973

Reviewed: Mar. 14, 2010

I have made this bread countless times (got my original recipe when it first ran in Taste of Home magazine years ago), it is absolutely delicious and always turns out wonderful! My husband gets SO excited when I make this, it is his favorite! We have a smaller household, so I halve all the ingredients and bake the bread in a 8 in. loaf pan (which doesn't bake to the top) or two mini loaf pans. It always turns out delicious.

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5 users found this review helpful

Reviewer:

Kacy McMullin

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Reviewed: Nov. 29, 2009

Fool proof recipe! This bread is always soft and delicious. I don't have to guess when it is done rising like I do with some other roll recipes. The presentation--a golden mound of rolls ready to be plucked--will be a conversation piece on your table.

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2 users found this review helpful