Reviewed: Nov. 23, 2009

These are absolutely amazing. I've read several variations on the recipe, but I don't change anything. I slather on a ton of butter after rolling out, and I slather on more before I bake them. Sorry you just can't have enough butter. The butter chills on the cold dough, but doesn't retract at all. Watch them when you bake them so you don't over cook them. I never have leftovers, even when I triple the recipe! Fantastic with (more) butter and jam/jelly when hot, and fantastic when chilled. They keep really well in Tupperware in the fridge for days.

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David Reed

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Reviewed: Nov. 23, 2009

I found my Thanksgiving rolls! This are light, airy and very tasty. I followed the recipe to a T, using 2/3 C sugar, which I thought would be too sweet. No worries....they were perfect. I made 24 dinner rolls and 6 sandwich rolls. Thanks for a great recipe.

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Baking Nana

Cooking Level: Professional

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Reviewed: Nov. 11, 2009

These rolls were amazing, very delicious. I didn't form them into crescent shapes because it was so sticky to work with, I just roll them into balls and rise and bake it as directed.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 6, 2009

Haven't even cooked this entirely yet; and I didn't allow it to sit for the 8 hours as mentioned; only did 2 hours in the freezer; but the dough is beautiful to work with; really easy; not sticky in the least; really seems foolproof so long as your yeast is working properly. And I rolled it out to about a 16-18 inch circle; just size wise to roll the crescents; seemed better; still cut out the 16 wedges as directed (just means for the 16-18 inch you get a few more rolls/rotations in each roll than you for the the 12); and the rose absolutely stunningly; are huge; and they've only just popper in the oven!! Done half with jsut the butter and half with garlic butter; and they smell and look devine!!

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Bengali

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Reviewed: Oct. 15, 2009

I personally didnt care for these AT ALL but i am giving it 5 stars because its the only way i've gotten my two boys to eat potatoes and my husband didnt complain about it lol. it just didnt have the right flavor or consistancy of what i was looking for. I will keep looking.

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sabirah

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Reviewed: Sep. 20, 2009

I also used instant mashed potatoes and covered the rolls with foil until the last 5 minutes of baking. These were excellent and easy. I also had to add 3/4 cup more flour because my dough was too wet. Thanks for a great recipe!!

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Celeste

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Reviewed: Aug. 26, 2009

I used instant mashed potatoes and they worked out wonderful!!! My family devoured them!! They come out a little bit sweet so just keep that in mind if you're looking for a dinner roll. They'll still be delicious!!! Brush them with a little butter before baking and it'll give them a nice brown color.

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crob9412

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Rexburg, Idaho, USA

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Reviewed: Aug. 26, 2009

awesome! Used instant mashed potatoes, butter instead of shortening and halved the recipe- came out awesome!

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MYDNAS

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Aug. 14, 2009

Perhaps I shouldn't have been expecting these to taste like the crescents from the market. They were too sweet for my taste. Maybe no sugar or very little would suit my tastes.

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Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

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Reviewed: Jul. 22, 2009

I LOVE love this recipe!! Wonderful and worth the wait! Putting foil over the rolls for most of the baking time saved from over browning.

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dreia801

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Jun. 30, 2009

My family loves this recipe. I change it to 25 servings, mix the dough in a bread maker and refrigerator as per instructions. I use half the dough and save the rest for another day. What a time saver!

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5sons

Cooking Level: Expert

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Reviewed: May 13, 2009

I loved this rolls. I though they would be heavy with the potatoes but they were so light and fluffy. Definitely a keeper.

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Gina

Cooking Level: Beginning

Living In: San Mateo, California, USA

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Reviewed: Apr. 25, 2009

So easy and the rolls are moist and delicious. I especially like how you can save the dough in the fridge and use for several days in a row. With only two of us at home, its an easy, fresh way to add delicious rolls to dinner.

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Penny

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Reviewed: Apr. 25, 2009

This recipe creates a sweet, very lush bread. I made it exactly as directed the first time. The second time I quartered the dough and rolled each quarter out very thin. It made an even better crescent. In addition to it being thinner I wound up with more crescents...which is a very good thing. This is definately a keeper recipe. I will probably keep this dough made and in my fridge on a regular basis.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Apr. 21, 2009

If you want to make these into crescents, you have to roll this into a much bigger circle than 12". Even with only half the dough, this is WAY too thick to roll into crescents. Roll a quarter of the dough until it is a 1/4" thick circle, then cut it into 8 triangles. Make each triangle even thinner by going over with a rolling pin before brushing on butter. - The taste of these rolls is fluffy! They puff up beautifully. Very nice. - Cooked at 350, not 400! ****I do bake these on the top rack, and brush with egg wash (egg white, 2tbsp water) before 2nd rise.

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: Apr. 12, 2009

these are absolutely the best rolls I have ever eaten! I wouldn't change a thing. They are so light, flaky and tender,,,,,,, you can't eat just one! I left the dough in the frig for 4 days! Awesome!

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grandmaBC5

Cooking Level: Expert

Home Town: Fort Belvoir, Virginia, USA

Living In: Naples, New York, USA

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Reviewed: Feb. 2, 2009

This is my new favorite bread recipe! The rolls were easy to make and tasted great. I did take a reviewers tip to lower the baking temperature by 25 degrees in order to avoid burning the bottom of the rolls.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Jan. 17, 2009

These were great. I served them 4 ways: the cinnamon/pecan rolls that another reviewer suggested with a maple glaze, with herbes de provence rolled in, with bacon cheddar cheese rolled in and plain. All 4 were fantastic. Only disappointment is that they were not flaky, but coming from a bread machine, this was fantastic.

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dmred928

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

I used leftover mashed potatoes and they turned out wonderful.

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JOANSEYGRL

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Reviewed: Jan. 13, 2009

I would give this 10 stars if I could. Absolutely magnificent. It takes some time, but they are so worth it. It makes a lot so I cut entire dough in half and made one for dinner. Then I cut the other half in half again and froze those two chunks. This is a must try! Did that all make sense!?

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