Reviewed: Oct. 7, 2008

Love these! I ran out of flour so I substituted half wheat flour. I really dislike anything wheat, but still enjoyed these! I know they would be out of this world with regular bread flour! I can't wait to make these again.

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ANGELA43

	Cooking Level: Intermediate Living In: Portland, Oregon, USA
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Reviewed: Sep. 26, 2008

These were Ok, not as light as I like them to be. They could pass as biscuits.

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angielee26


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Reviewed: Sep. 20, 2008

These were great, I even used 1/2 wheat & 1/2 unbleached.

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PEACNHIM


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Reviewed: Sep. 16, 2008

OMG, I LOVE these! I can't really add any more that hasn't already been said about this recipe - other than to say they are truly fabulous. I did have to add a smidge more flour, but they rose up beautifully and are even nice and soft the next day. I let them rise for a good 45 minutes to an hour before baking. Thank you so much for posting this recipe!

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CHARI

	Cooking Level: Intermediate
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Reviewed: Sep. 13, 2008

I used this recipe to make pigs in blanket and it tasted wonderful! Best Ever!

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myla

	Cooking Level: Beginning Home Town: Fresno, California, USA Living In: Seoul, Soul-T'ukpyolsi, South Korea
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Reviewed: Sep. 11, 2008

While these rolls weren't quite the recipe I was looking for, they sure turned out great! Super tasty, really easy to make. I do not have a bread machine, so I just followed the recipe directions by using my stand mixer. I let the mixer do all the work for about 5 minutes and then kneaded the dough for another 5 on my board. Tore off balls of dough, and baked on my stoneware. Turned out perfectly moist, brown and delish! Hubby was really happy with these! Thanks for sharing...

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K.A.P.

	Cooking Level: Expert Home Town: Portland, Oregon, USA Living In: Oxnard, California, USA
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Reviewed: Sep. 3, 2008

Perfect light fluffy rolls! I let them rise for about 40 minutes (rather than 15) and brushed the tops with an egg/milk wash before baking. They were beautifully golden and wonderful in 13 minutes. This recipe is a keeper! Thanks for sharing!

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crazycatlady


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Reviewed: Aug. 25, 2008

tried and now I make all the time good recipe so easy

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carla

	Cooking Level: Intermediate Home Town: Abilene, Texas, USA
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Reviewed: Aug. 24, 2008

Very good rolls. I do feel slightly guilty about the stick of butter they use, so I may still search for another recipe with less butter and use this one for company, when there's no chance of me eating the whole pan myself. I did let them raise for longer, maybe 45 minutes. The 24 rolls fit perfectly into a 15x10 pan. Couldn't be easier!

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Cindy

	Cooking Level: Intermediate
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Reviewed: Aug. 24, 2008

Oh so good! I might try brushing butter over top next time before they are done. Perfect how they are though!

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Rinnie


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Reviewed: Aug. 22, 2008

Great quick recipe for the bread maker... My family ate all of them in one sitting! Nice texture on the outside and fluffy on the inside...

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RAPKOCH

	Cooking Level: Intermediate Home Town: Lewistown, Montana, USA Living In: Laurel, Montana, USA
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Reviewed: Aug. 19, 2008

Delicious. My bread machine mixed the dough perfectly. These are not really light rolls, they are more dense. I baked them in a glass pyrex pan, maybe they would have a different texture in a metal pan. Definitely butter them before putting them in the oven. Thanks!

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ilovetocook

	Home Town: Dallas, Texas, USA
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Reviewed: Aug. 18, 2008

I made these rolls in my bread machine, so easy. Thx for sharing.

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TXLadyBugg

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA Living In: Carrollton, Texas, USA
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Reviewed: Aug. 17, 2008

This dough is VERY buttery, so I have to use it sparingly...it'll but the weight on beacause it is very addictive. I have made braided baguettes, loafed bread, and cinnamon rolls using this recipe and it is very versatile. It's a keeper.

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jonkim92

	Living In: Knoxville, Tennessee, USA
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Reviewed: Aug. 14, 2008

pretty good

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TREMBLES

	Cooking Level: Expert Home Town: Danielson, Connecticut, USA
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Reviewed: Aug. 13, 2008

These were great!! Turned out well for us, and we found them very buttery!! We will make these again. Thanks for sharing the recipe!

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LOBSTER

	Cooking Level: Intermediate
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Reviewed: Aug. 13, 2008

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