Reviewed: May 11, 2013

These are the best dinner rolls I have ever tasted. My family loves them and asks for them frequently. I have made them with and without the refridgerated rise and while they are very good without the slow, cold rise they are even better if the dough is refridgerated. Made this way they are even more delicate, tender and delicious. The only change I've made is after the first batch, I cut the sugar in half. Amazingly good!

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Sandra

Reviewed: Mar. 8, 2013

I made these rolls following the directions exactly and they were fantastic! I made the dough the night before, let it sit in the fridge overnight, and when I came down the next morning, it had actually risen. I wasn't sure if it was possible for dough to rise in the fridge, but this worked just fine! And the finished product tasted fantastic! My husband and I both got stomachaches from eating too many, but it was worth it!

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kjspontaneity

Reviewed: Jan. 6, 2013

These were really tasty. I doubled the recipe and used instant mashed potatoes, which worked great. I was cooking for a big party, so I had to maximize oven space and cook some on the top rack and some on the bottom. The ones on the top were too doughy on the bottom and the ones on the bottom were burned on the bottom. The perfect solution was just alternating racks halfway through. Other than these things I followed the recipe exactly and will definitely make them again!

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Julie Ledford

Cooking Level: Expert

Reviewed: Dec. 26, 2012

Very tasty and fairly easy to make for someone that is not a bread baker. They were a hit for Christmas dinner.

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Jules Braid

Reviewed: Nov. 29, 2012

I thought these were delicious, but I'm only giving them 4 stars because my fiance's family thought they were much too sweet for dinner rolls.

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katiestevenson

Reviewed: Nov. 22, 2012

super light and delicate texture! This is what I've been looking for!!! I definitely used real butter since it tastes better and isn't as bad for you as shortening. I am not the best cresent maker, but found they turned out a little better if the triangles are wider and shorter, so they don't look like pigs in a blanket. SO Good! oh I did double the recipe for thanksgiving dinner there was a lot. and I did use the Bosch mixer to do it all including the kneading, I only kneaded it for 5 minutes since its more thorough. that made it easy.

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Jamie Jensen

Reviewed: Nov. 21, 2012

This is a GREAT recipe. YUM YUM! It was very easy to follow. I made a double batch for our family dinner for Thanksgiving. I did find that baking mine at 400 for 15 minutes left them a little too dark for my liking. My next batch I did at 375 and it was better. I might not cut 16 with my 12 inch circle. They seem really small. Maybe cut 12 instead. These are light and fluffy. I don't work with yeast much because I'm always worried I'll kill the yeast. I did add a sprinkle of sugar to the water when I proofed the yeast.

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NBracken

Cooking Level: Intermediate

Living In: Bellingham, Massachusetts, USA

Reviewed: Oct. 2, 2012

These were great!

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TexasTurbo

Cooking Level: Intermediate

Home Town: Vidor, Texas, USA

Reviewed: Sep. 24, 2012

Thank you so much for this great recipe. I also used the bread machine to knead the dough. This was very easy and they turned out great. I only used half of the dough because it makes so much. Today I will try to use the rest of the dough to make cinnamon rolls. Has anyone tried using the dough at two different times? It didn't rise again in the fridge but maybe that's O.K. Thanks again for this delicious recipe.

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BSCBEND

Reviewed: Jun. 13, 2012

I made this recipie and my family LOVED it! They were quite easy to make and the taste is wonderful! I had to print the recipe for easy access, since I make them so often! Fantastic, thanks Colleen!!

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