Reviewed: Jan. 20, 2008

Wow these were great! Not only were they easy but they were so light and had a great texture. Very impressed. If you make these just be sure to give yourself enough time for the bread machine.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Jan. 19, 2008

I recently purchased a bread machine and this was the first recipe I tried. It turned out so well that now I make these rolls at least twice a month. They're light and fluffy with a great flavor. I really enjoy the fact that they're not too dense. I like to leave a little extra flour coating the top of the rolls and then the last 5 minutes of baking I drizzle butter over the top.

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SV650Girl

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 13, 2008

I get requests every time I make these- for 6 people on Thanksgiving I actually ended up doubling the recipe, and they all disappeared (and that was 50 rolls)

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erinid

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Jan. 8, 2008

I made these for Christmas dinner (with the bread machine I got Christmas morning!). They came out great and were so easy. Everyone raved about them. :)

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ginniej

Cooking Level: Intermediate

Home Town: Greenfield, Massachusetts, USA

Living In: Forest Hills, New York, USA

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Reviewed: Jan. 6, 2008

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!

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Doug & Wendy

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Reviewed: Jan. 6, 2008

These were really simple and delicious. I was looking for a quick bread recipe for dinner and saw that this recipe took 43 minutes. Well, unless I've got an odd bread machine, it's 43 minutes plus the hour and a half the dough cycle takes. I made these into 12 large rolls which worked well for our brisket sandwiches.

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OTTOS2

Cooking Level: Expert

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Reviewed: Jan. 1, 2008

Very good recipe. Easy to make and tasted very good, but not quite the "awsome" rolls I was looking for.

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MaBell

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Green Forest, Arkansas, USA

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Reviewed: Dec. 29, 2007

Excellent Recipe. Whenever I say I am going to make bread my family requests these rolls over any other recipe I have tried.

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Mishimee

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Dec. 29, 2007

Oh my goodness! There were so wonderful! Just how my Grandmother made them. I made 24 in a 9 X 13 pan. They could not have turned out better. I made them up and put them in the greased dish in the fridge overnight and then baked them Christmas day. Everyone ate them up! I did as another reviewer suggested since I usually do this- proofing the yeast with water and sugar first. Turned out perfect! I will not look for another recipe.

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gencaf

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Reviewed: Dec. 29, 2007

Out of all the recipes and attempts to make dinner rolls this time they came out just right. They were soft,fluffy and delicious--better than store bought rolls. I proofed my yeast first with 1/2c of water so I reduced the milk. Also I forgot to add the butter, so later I kneaded in a bit after the first rising. I also forgot the egg wash but they still came out beautiful. I will use this again and again. I think I may add some herbs next time.

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Tauvia

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Reviewed: Dec. 25, 2007

My family loves the rolls and they turned out great. I usually let them rise quite a bit longer than 15 minutes, but other than that I have followed the recipe exact. Recently I started using soy milk in the rolls due to my daughters milk allergy and the rolls still taste just as great.

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Chel

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Reviewed: Dec. 24, 2007

Absolutely wonderful flavor! The only change I made was to add wheat gluten (4 tsp) to make sure they would fluff up ... and I got the highest compliment my niece could think up, "They don't even taste like you made them! They taste like they came from a store!" :-) THANK YOU!!!!! UPDATED: These are devoured every time I make them, and I make them frequently! They are so easy. I would like to suggest that when you need a floured surface that you use a cookie sheet ... easy clean up! Thanks again!

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CRUNCHM

Cooking Level: Expert

Home Town: Urbandale, Iowa, USA

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Reviewed: Dec. 19, 2007

I have been trying a lot of different roll recipes to find the one I like the best, so far these are number one.

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Trista D

Cooking Level: Beginning

Home Town: Lapoint, Utah, USA

Living In: Healy, Alaska, USA

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Reviewed: Dec. 17, 2007

These were fantastic-- the whole family loved them! I followed the recipe exactly, adding the optional water because the dough seemed dry. I brushed the tops with an eggwash prior to baking to give them some shine. This recipe is definitely a keeper!

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klzee

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 10, 2007

Oh My Goodness!!! These are the BEST EVER! I tried many recipes, but this is it, their easy to make, and you can make enough to freeze for another day. Everyone Loved them. I'm so happy I found this recipe. I did not change a thing, HAPPY In PA...

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lovetobake

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Reviewed: Dec. 2, 2007

Very good. Rolls were flaky and perfect. Although my bread machine takes almost 2 hours for dough.

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mybabiesmomma

Cooking Level: Intermediate

Home Town: Mapleton, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Nov. 29, 2007

I was a little let down by my result with so many great reviews. I don't think 15 minutes is a long enough rising time. I also found that 24 rolls did not fit into my 9 x 13" ceramic baking pan so I used another 8 x 8" pan which happened to be metal. Oddly the rolls cooked up nicer in the metal pan. In any case they did get eaten so I will try again.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 28, 2007

I made these for Thanksgiving and everyone was so impressed. I used 3 cups bread flour and 1 cup whole wheat and they were absolutely perfect. I didn't cook them right away after putting them into the pan as we still had a couple of hours until the turkey was ready. So they sat in the pan and rose for a couple of hours before I popped them in the oven at the last minute and everyone received piping hot rolls with their dinner!

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Jenn

Cooking Level: Expert

Home Town: Lake Forest, California, USA

Living In: Pacific Grove, California, USA

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Reviewed: Nov. 28, 2007

I made these rolls for Thanksgiving and they were great! They were very fluffy and light and tasted like something you can get at the store or a restaurant. I also used regular flour and didn't have a problem.

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COOKINGINTHEKITCHEN

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Reviewed: Nov. 27, 2007

Easy and very good. I impressed myself and my guests!

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cdmom

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Harrisburg, North Carolina, USA

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