Reviewed: Jan. 5, 2009

Very versatile recipe! I love the buttery taste of these, especially when fresh out of the oven! These freeze very well. I've even par-baked them, popped them into the freezer, then thawed them back out & finished baking them. Not soggy at all! I've made this about 5 times & made a modification with the most recent batch. I added approx 1 1/2 tbs of garlic powder & 2 tbs of minced garlic to the liquids & reduced the milk about approx 2 tbs. After the dough cycle was over, I rolled out the dough in a flour & cornmeal mix & made twists. I then put them on a large baking sheet, spacing them about a 1" apart. I let them rest for 15 min & baked them as the recipe suggests. These were the best garlic sticks I've ever made!!

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Husker_Mama

Cooking Level: Expert

Home Town: Albion, Nebraska, USA

Living In: Creedmoor, Texas, USA

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Reviewed: Jan. 2, 2009

Very yummy rolls! I made twelve rolls in a muffin pan as others suggested. I put 3 smalls balls of dough in each muffin cup to make beautiful clover leaf rolls. I also brushed with butter before baking and they browned great. My only minor complaint (if you could call it that) was that they were a little dense but a very good taste. Will make again!!

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Amy B

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

my son wanted me to make more of these while we were eating! that's a winner for sure! i only made 1/2 batch, not knowing how they would come out. they were very good, everyone liked them. i was nervous about them not rising much, but they did more while baking.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Dec. 30, 2008

I love these rolls!! So easy to make and they taste wonderful the next day lightly toasted with some jam.

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Sskemble

Cooking Level: Expert

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Reviewed: Dec. 27, 2008

Have made these several times now and everytime they are perfect. Everyone loves them!

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RWLYONS

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

Great recipe!! I've made this twice and have found it to be very forgiving. The first time, it didn't mix well and I didn't have much hope that it would turn out well. I took the dough out of the bread maker and had to knead in extra flour. It still turned out great. The second time, I checked the dough after 5 minutes and made sure it was mixing well (I had to give it a stir) and it turned out great once again. My family devours these yummy rolls!

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TRACEYTW

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Reviewed: Dec. 25, 2008

Very heavy rolls. Maybe my fault. Even still they were good, everyone loved them

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Kim Glover

Cooking Level: Expert

Home Town: Chester, West Virginia, USA

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Reviewed: Dec. 25, 2008

So much easier than I remembered. I think I'll take my breadmaker out of the closet for a while....

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WingedBook

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

These were good! It was my first time making home made rolls. I don't think I let them rise long enough but they were good.

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chica21b

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Reviewed: Dec. 18, 2008

These are outrageously good! They came out just perfect! It's a keeper!

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RedneckCrow

Cooking Level: Expert

Home Town: Richmond, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 15, 2008

Excellent rolls. Not sure why you'd bother with the bread machine, though. I don't own one and just mixed the ingredients together...turned out great.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Dec. 14, 2008

Goodbye frozen roll dough. Hello Buttery Rolls recipe! This recipe is exactly what I have been looking for, and I am thrilled to have finally found it. I followed the ingredient list exactly, but I used my mixer instead of a bread machine, and still got amazing results. This is an easy, delicious, fluffy dinner roll recipe that makes enough to fill a cookie sheet, no more and no less. Perfection! These taste delicious hot from the oven, and even a day later, just as good. I love this recipe, and I can't thank you enough for sharing it!

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MY7HUNGRYKIDS

Cooking Level: Expert

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Reviewed: Dec. 10, 2008

These turned out so well. Using the bread machine was an easy way to make the dough and they all baked evenly, no doughy spots in the middle. Even a few days later I gave some to my family and they loved them.

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Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Dec. 2, 2008

These were the hit of Thanksgiving! So easy to make, and baked while the turkey was resting. I will try the suggestion to make 12 cloverleaf rolls in a muffin tin.

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lbohlmann

Living In: Davenport, Iowa, USA

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Reviewed: Dec. 2, 2008

I made these for Thanksgiving and they were a huge success. I brushed with melted butter before baking and they turned a beautiful golden. They took about an hour and a half to rise but were wonderful.

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ritejane

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

Living In: Evansville, Indiana, USA

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Reviewed: Dec. 1, 2008

The rolls were incredibly easy and absolutely delicious! I made them on Thanksgiving for my family and they were a huge hit (especially with my 21 month old son...) I will be making these again.

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Elizabeth

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Reviewed: Nov. 30, 2008

The best rolls I have ever made! I proofed the yeast in the milk first. I was worried as it took a long time to rise, much longeer than stated int he recipe but simply worth the wait!

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Cacki

Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA

Living In: Fruitland, Maryland, USA

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Reviewed: Nov. 28, 2008

The family loved them. They were quick and easy. I will make them again but will still look for other roll recipes.

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Patina

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Reviewed: Nov. 28, 2008

BEST dinner rolls EVER. So easy and amazingly delicious. I halved the recipe, and they all fit perfectly in an 8x8 pan. Next time I will add only a couple teaspoons of sugar, as the rolls were slightly sweet as is, and I don't prefer sweet bread.

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NESSITA

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

These were very good. If I could, though, I'd probably give them 4 1/2 stars, probably because they weren't quite as good as I was expecting, with such good reviews. I made two batches. The first one, the rolls weren't all the same size so after the appropriate amount of time, some were pretty brown and some weren't at all, which was my fault. The second batch, I was much more careful to make them the same size, and to make them more round for a prettier finish. I also brushed both batches with melted butter before baking. The second one I lowered the temp by about 10-15 degrees and also brushed the tops with butter after they came out of the oven and they were beautiful. Everyone at Thanksgiving dinner loved them. Thanks for the recipe!

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