Reviewed: Oct. 15, 2009

This lovely rolls are just fantastic. It is very fluffy and soft and taste just great. You can just eat it plain with a cup of hot delicious black coffee. My children just love this bread. It is definitely my family's favourite. Gave some to my friend and sister, and they are asking me to make some more. Thank you Debbie for sharing this wonderful recipe!

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joyce

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Reviewed: Oct. 9, 2009

Ooops I forgot to set my bread machine to Dough setting and ended up with a Fantastic loaf of bread. Was very easy to slice right out of the bread machine. And very tasty, I can tell this will make good buns. I am going to try and make the buns for Thanksgiving Dinner on Sunday, but I will for sure use this for our treat "white bread"

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Mom of three

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Oct. 6, 2009

So easy and delicious! My husband and I ate the whole batch over the next few days...not so great for our waistlines but they were so good! Will definitely make again- I used them as an accompaniment to soup, which worked out very nicely. Thanks for sharing!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Oct. 5, 2009

This was an easy recipe to prepare and the dough was easy to handle when I removed it from the bread machine. I will likely make these rolls again. Like previous commenters suggested, I brushed the rolls with butter prior to baking. I should have added a tablespoon or tow of water during the first knead cycle.

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Margarita

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Reviewed: Sep. 29, 2009

Great! I had to increase the baking time to 20 mins but other than that these were a snap to make. This recipe was enough to fit one 9/13" pan.

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TonyaG

Cooking Level: Expert

Home Town: Cherryvale, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Sep. 27, 2009

These are the rolls I turn to every time! They are so good and easy to make. Just pop the ingredients in the bread maker and go.

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ROJAMIN

Cooking Level: Expert

Living In: Rolla, Missouri, USA

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Reviewed: Sep. 19, 2009

Beautiful, delicious rolls. Followed recipe exactly, using my breadmaker. I did lower the oven temp to 350, though. And the rolls took significantly longer than 15 minutes to rise! Still, these rolls will be in my Thanksgiving and Christmas bread baskets this year. Goodbye, frozen rolls!

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

This was my first time making bread, and believe me I did all the research I could to ensure that my bread turns out right. I didn't have a bread machine so I mixed and kneaded the dough by hand. I kneaded it until it was elastic and stretchy, about 13 minutes. I let the dough rise for 45 minutes (it's about 97 degrees today and humid and definitely affected the rise time and moisture) dough was a little on the wet side but it turned out fine. Shaped, proofed the dough for 30 mins, egg-washed and baked. Turned out wonderful!

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Jeni H.

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Reviewed: Aug. 15, 2009

First of all, bread is my favorite food: Not only are these rolls the best bread you will ever put in your mouth, but they are also beautiful! This recipe beats the pants off of my old one. Follow the directions as listed and you can't go wrong. They do not turn out too sticky or too dry. I love these rolls (and so does everyone who I've made them for), and crave them all of the time!

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SarahMab

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Reviewed: Aug. 11, 2009

Excellent rolls! What can I say? They were very easy to make and had great flavour and consistency. A definite keeper.

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prittykitty74

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Aug. 8, 2009

I make these almost every time we have company. They are fantastic!

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Christa D.

Cooking Level: Intermediate

Home Town: Twin Rocks, Pennsylvania, USA

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Reviewed: Aug. 2, 2009

this recipe was fantastic! My mother in law couldn't stop eating these rolls. I did cut back about 2 tblns on the butter and about 2 tblns on the sugar and it was still outstanding. I brushed the tops of the rolls w/ a beaten egg after i brought the egg up to room temperature (so as not to deflate the rolls) and then popped them in the oven. THey were just fabulous w/ our steak dinner.

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DPASSAR

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Reviewed: Jul. 28, 2009

Comes out perfect every time! I even let the bread maker do most of the work. I add an extra tablespoon of butter to get more of the flavor. Very tasty with whole wheat flour as well.

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a_wava

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

perfect!

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SKOOWA

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Reviewed: Jul. 27, 2009

This is my go to recipe for dinner rolls now. I tie them in knots when I shape them and they turn out so pretty. We like lots of butter so I brush them with butter before and after I bake them. :)

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tdunc17

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Reviewed: Jul. 21, 2009

Using this recipe, I will never buy rolls in the store again. I may even double the recipe for larger get togethers.

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CLR

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Reviewed: Jul. 10, 2009

These were awesome! I used 3 cups whole wheat and 1 cup all-purpose flour which were all sifted together...however, these do need to be baked longer....I also only had frozen butter, so I threw it into a bowl with the milk and threw it in the microwave for a couple of minutes, so most of it was melted. ***Just an update*** I times the recipe by 8 and got 5 dz buns and 5 loaves out of the whole batch again using whole wheat and all-purpose flour...worked like a charm:-)

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CAIROTAIVA

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

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Reviewed: Jul. 4, 2009

I am rating these rolls 4 stars because that's what I would rate them if I changed two things next time I make them. 1. The milk should be more like 110F (70-80F is not warm enough, so my yeast didn't really bloom). 2. I would also bake these longer. I followed the instructions and while they looked don, they turned out very doughy, so I would bake them an extra 10 minutes or so. The alternative to baking longer would be to make these into individual rolls and bake that way. It's also worth mentioning that I used my KitchenAid mixer instead of a bread machine, and that worked out great!

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