Reviewed: Dec. 8, 2008

These turned out great. I only had whole wheat flour, so I added a teaspoon of gluten per cup of flour. I mixed the dough in my bread machine. I ended up with more dough than muffin pans, so I made regular rolls in an 8 x 8 pan with the extra dough.

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2 users found this review helpful

Reviewer:

JillM

Cooking Level: Intermediate

Reviewed: Dec. 8, 2008

This was an okay recipe for me. I was looking for a cloverleaf roll recipe that was similar to the one I have in my recipe book (which is currently in storage). The rolls came out drier than what I was expecting, and it did not have that "melt in your mouth" effect that I had with my other recipe. If I hadn't known how good cloverleaf rolls COULD be, I might have rated this higher. I tried this recipe twice just to make sure. More than likely, I will not use this one again.

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10 users found this review helpful

Reviewer:

Fit4TheKING

Cooking Level: Intermediate

Reviewed: Dec. 6, 2008

Had a recipe that I used for years, but had a hard time with with it in the last couple of years because it was tedious and too time consuming. I looked on this site and stumbled across this one....OMG! simply the best. A few changes I made, I added imimitation butter flavoring and added more sugar. The first batch I made where good but very "yeasty" and kind of bland. Don't get me wrong, they were great with butter, but I wanted to add some kick to them and the flavoring and additional sugar seemed to do the trick. I also used butter flavored shortening. A tip for people who have problems with the yeast proofing, add a teaspoon of sugar and you should not have any problems, works like a charm. I quadrupled the recipe(I have a big family)and it came out great. I had dough left over, baked them enough to set, then froze them, sort of my version of brown and serve. Family members requested them to serve with meals down the road. A great recipe for anyone and easy.

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Reviewer:

HILLY29

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Bellaire, Texas, USA

Reviewed: Dec. 1, 2008

I've made these for Thanksgiving two years in a row now--they taste wonderful and are so pretty--everyone loves them. I would not make them the night before, however, as they are definitely best right out of the oven. That means careful planning/scheduling--but well worth it if you can manage it!

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Reviewer:

GINARENEE1776

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 26, 2008

I made these today for Thxgiving tomorrow. WONDERFUL!! They turned out great!! Everyone is already eating them! I made a double batch because I didn't realize that one batch would make so many... I'm glad I did! Thank you so much for sharing!! I brushed the tops with butter/oil mixture before baking, it made the tops golden brown.

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Reviewer:

azmamma

Cooking Level: Expert

Reviewed: Nov. 22, 2008

like every recipe here i make it as is before i try and modify anything. these are really good as is but i might try some changes with the next batch to add my own flair to them.

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1 user found this review helpful

Reviewer:

iggk

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

Reviewed: Oct. 12, 2008

What I've been looking for for years! Tender, soft. I used butter as the shortening. Mixed it all up in the bread machine and while my machine can only do a 3 cup flour loaf of bread, with a little assistance from a wooden spoon, it kneaded this up alright. The kids helped me roll the balls. We made 24 rolls and braided the rest together into a mini loaf. YUM!

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Reviewer:

Abby M

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Apr. 11, 2008

This is the first time I make dinner rolls. I was very nervous and afraid that they would not turn out good....Oh my!They are really good!!!So easy to make and so delicious!!!And so pretty!!!My father-in-law who would not eat things his mother had never fixed even had the second one!!!My mother-in-law had 2 rolls too!!! She said this is better than the store bought ones. My hubby loves it! Thank you for the recipe ;-)

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30 users found this review helpful

Reviewer:

Laura Shadow

Reviewed: Apr. 2, 2008

These were very good! I used half whole wheat flour and half all-purpose and they turned out great. I also used canola oil instead of the shortening. I will definitely be making these again.

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27 users found this review helpful

Reviewer:

Aly Cooper

Reviewed: Jan. 11, 2008

A very light and easy to make roll. I am really excited about these rolls. They have a nice light texture,easy to make in my stand mixer. Everyone really enjoyed these. Although I believe I will add just a tad more salt to this recipe next time. Other than that an excellent recipe.

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3 users found this review helpful