Reviewed: Apr. 27, 2012

Fabulous! I also used this recipe to make hamburger buns.

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Reviewer:

imtassiethatsme

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 24, 2012

Yum! Baked these in a cast iron pan.

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Reviewer:

DwayneNAnne

Cooking Level: Expert

Reviewed: Feb. 17, 2012

Very easy, straight forward recipe. I proof the yeast out of habit, which may help for those that are not using "instant yeast". I sometimes double the recipe and use half for cinnamon rolls- get dinner and breakfast out of the same recipe. :-)

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Reviewer:

indigoiris715

Reviewed: Feb. 6, 2012

These were fantastic. They were so easy to make and turned out light and fluffy. Made exactly as the recipe instructs and baked for 20 minutes. They were just sweet enough with no overly yeasty flavor and were still moist and fluffy the next day. Will definately make again.

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Reviewer:

Susan

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Jan. 25, 2012

THE BEST ROLL RECIPE...ever. :) Sometimes I'll substitute half of the flour with wheat flour, and they turn out wonderful.

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Reviewer:

Jenadee

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Jan. 20, 2012

a sprinkle of salt on the top would be perfect

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Reviewer:

michelle

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Reviewed: Jan. 17, 2012

Delicious &easy! I'll never buy dinner rolls again!

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Reviewer:

magpye

Reviewed: Jan. 16, 2012

Made several of these for Thanksgiving. I also made them out of wheat flour. The consistency was a little different, but just as yummy!

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Reviewer:

charito80

Reviewed: Jan. 14, 2012

These baked up just like Fleishman's original picture here. I thought that an 8" round pan would be too small, but 12 rolls, tightly placed, made perfect sized dinner rolls that rose nice and tall.

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Reviewer:

Jajam

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

Reviewed: Jan. 8, 2012

This recipe is delicious. The rolls are slightly dense and still light. Great with soups, stews, fried chicken or just butter and honey. I made these rolls while visiting family out of state. I doubled the recipe and there where no rolls left. My aunt said they tasted just like the rolls her grandmother used to make.

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