Buttery Rolls

I don't have a bread machine but I DO have a Kitchen Aid mixer, so I used that. I proofed the yeast in the mixer bowl with the sugar and the milk for ten minutes, then added the remaining liquid ingredients. After that, I then added the flour gradually. I kneaded the dough with the hook for about five minutes. I seperated the dough into 16 rolls and then put them into a greased 9x13 baking pan. I let them rise for about 45 minutes, then baked for about 20. These turned out well for me. Better than the French Bread Rolls I made last month. (Whew. Those were a disaster.) This wasn't really all that difficult for me to make without a bread machine. It wasn't the type of roll I was looking for, more of a soft bread roll. This one has more of a crumbly texture. It DOES have a wonderful flavor, don't get me wrong. What I expected should have no bearing on how good a recipe is. I urge someone who is hesitant to make a recipe that lacks a bread machine to try these. You won't be disappointed. EDITED 08/06/08: Melted a couple tablespoons of butter and brushed the top of the rolls with it. Made the rolls even better.

P E R F E C T I O N. I have never had any bread product turn out as well as these rolls. They're like "real" (store bought) bread, and very easy to make. The dough was perfect - never had to add flour or liquid. I made these changes: Proofed yeast in 1/3 cup warm water and 2 tsp sugar. Used 2/3 cup buttermilk instead of regular milk because we were out of milk. I was afraid it would be nasty, but they turned out great. After they are completely cooled, they are super fantastic. If you are familiar with Ukrop's Sweet Petite rolls, these are very similar. If you've had trouble making bread items previously, you should really try this one.

Yum yum!!! Perfect little dinner rolls with perfect texture and taste! The only alteration I had to make to the recipe was during the first knead in the machine the dough was too stiff so I added 1 tbs warm milk. That got it a tad too wet so I threw in a pinch of flour and it was perfecto!!! I cut the recipe in half and when the dough was ready I divided it into 12 pieces and each of those were divided into 3 pieces and rolled into balls. I greased 12 muffin tins and laid the 3 balls inside of them for cloverleaf rolls. Those only took 10 minutes to cook. The only disappointment I had was that I forgot to brush them with either melted butter or egg wash before baking. They still tasted wonderful but lacked a bit in presentation.

When I make these, I bake them in 3 8" cake pans. They freeze great right in the pan but your friends and neighbors will love you if you share. Folks always return the pans, too, along with hints or requests for a refill. Also makes a nice holiday gift when paired with a jar of homemade preserves. Thanks for sharing this recipe. It's one of my favorites from this site.

Wow! I'm super impressed by these rolls. They are SO light and wonderful. I did the same as another reviewer and divided the dough into 12 portions. Then I divided each portion into 3 balls and placed them in a greased muffin pan. Let rise for about 1 hour, brushed with melted butter and baked at 375 for 10 minutes. 4 people ate all 12! Much better than store-bought! Thanks

I had regular yeast, so I put the warm milk, sugar and yeast in the bread pan and let it proof for 10 minutes. Then I added the rest of the ingredients, set bread maker to dough, and let the bread maker do the mixing. It worked great! I let them rise for an hour after they were on the pan. Best buns I have made ever!

Delicious! I made twelve bigger rolls with this recipe, and we had pork BBQ sandwiches on them. My only change was to replace one cup of flour with whole wheat flour. I will use this one again and again.

These were easy to put together, baked quickly and tasted wonderful. Followed directions exactly, but did cut recipe in half. Thanks for sharing.

These are good but I did find them more dense than I was expecting. I was hoping for more of a butter flavour, but spreading some butter on a cut, warm bun did the trick! They are really nice and I will keep this recipe around for when we have guests.

Fantastic! I got 20 rolls out of the recipe, let rise for 2 hours and popped in the oven in time for dinner, used whole wheat flour too.