Reviewed: Nov. 5, 2009

Great rolls without a lot of effort or a ton of butter that look appealing but need a little work in the taste department. They are very dense, crispy on the outside, and soft on the inside, but lack a lot of flavor. I used 1 tsp. of salt, but next time if I want a sweeter roll, I may up the sugar to as much as 3 Tbsp. maybe some honey or for an herbed roll add fresh herbs and/or serve with an herb butter. It's a good base and the last three minutes of baking I put melted butter over top.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Oct. 24, 2009

Wonderful large soft bread rolls. This was the first time I have ever baked bread using A.P Flour, so I was a little concerned as I have always been told only to use bread flour, but I should not have worried these were delicious. I will be using this recipe again and again. I did make a few little changes! Added the milk and yeast to the breadmaker first and let sit for 10 minutes before adding the butter and then the dry ingredients. I let my bread maker do all the mixing and kneeding. Put the 9 rolls in a buttered and floured square pan, covered with a damp cloth and let sit for 15 minutes before baking in the oven. Only thing I will do different next time, is use a round pan simply for the round roll shape.

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apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

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Reviewed: Oct. 22, 2009

Nice texture -- very heavy. But they were absolutely lacking in flavor. They would be a good base for "spicing up".

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Katie

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Reviewed: Sep. 3, 2009

Absolutely tasteless -- I hate to say. They were very dense, bland, and just not good at all.

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GinMarie

Cooking Level: Intermediate

Home Town: Convent, Louisiana, USA

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Reviewed: Jun. 26, 2009

This recipe made very tasty rolls. I also doubled the recipe and used a 9x13 pan. I was worried that the dough was too soft to ever form up into balls, but after the 1st rise, it did in fact form up nicely and wound up being an easy dough to work with. The rolls were pretty tasty, though I will add extra salt if I make them again. My husband liked them a lot more than I did--I think I still prefer my usual roll recipe, which involves shortening and makes ultra soft rolls. Still, I'm very glad I tried them!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: May 3, 2009

My first attempt at making yeast rolls and these were awesome! I doubled the recipe and used a 9 x 13 pan, and with a little leftover dough, was able to make 15 of the most perfect, dense, delicious rolls! Everyone raved about the flavor and density. When they first came out, the tops were really hard. I thought I had overcooked them, so I brushed butter all over the tops to soften them up... Made them extra buttery and delicious!

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Circuit Chef

Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 13, 2009

This is a good base recipe for dense, biscuit-like rolls. They're pretty good with herbed butter!

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ally-gator

Cooking Level: Expert

Home Town: Farmington, Maine, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 9, 2009

One word....DELICIOUS!!!

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sweettreats

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Reviewed: Feb. 1, 2009

Very nice!! Turned out perfect for the first attempt itself

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Avanthika

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Reviewed: Feb. 1, 2009

Super easy to make, tried it last night & the family loved them- ended up making another batch tonight.

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kycountrymom

Cooking Level: Expert

Home Town: Somerset, Kentucky, USA

Living In: Flaherty, Kentucky, USA

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Reviewed: Jan. 30, 2009

Easy to make but they didn't have much flavor, which was surprising because they smelled so good while they were baking.

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Bobbitts

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 7, 2009

Oh my goodness, these are great! I can't believe my hands made these. They are the perfect texture and density. Followed the recipe exactly except added 1tsp salt.

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melissaroth

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

This is an awesome recipe! I did make some changes...I know, I know. However, they were minor so the integrity of the recipe stayed. I scalded the milk and then added 2 tbsp. of honey. Then I allowed it to cool to lukewarm before adding my yeast and sugar. I also brushed the tops with melted butter as soon as they came out of the oven..my husband and kids can't stop eating them.

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SimplySouthern

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Clarksville, Indiana, USA

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Reviewed: Aug. 28, 2008

Great when hot!!

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housy123

Cooking Level: Intermediate

Home Town: Housatonic, Massachusetts, USA

Living In: New York, New York, USA

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Reviewed: Aug. 14, 2008

These were delicious! I took the advice of others and increased the salt by 1 teaspoon. I also brushed them with egg whites for the last 10 minutes of baking. They turned out beautiful! Thanks for the awesome recipe!

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CHERYL UTLEY

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: May 6, 2008

I have made this recipe many times now and it has never failed to wow my family. They love these rolls. I use my bread machine on the dough setting, but I put the milk and yeast in and let them sit for about ten minutes before adding the rest of the ingredients. Perfect every time!

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MelonieF

Cooking Level: Intermediate

Home Town: Lodi, California, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Apr. 26, 2008

At last I found Grandma's recipe for rolls! These are very good! I did up the salt to 1 tsp. per other reviewers, and I may even up it a bit more next time. The dough did not rise much either first rise, or second rise, I was sure my yeast was bad, but they puffed up in the oven just as they should. This is a heavier roll, not a fluffy, light roll, just what I like!

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Apr. 21, 2008

Not bad, but I honey-fied it. Instead of sugar, I put about 2 tbsps honey, which actually still wasn't enough even when i halved the recipe. I'll put a little more next time, and added butter and honey on top 10 minutes into the baking. And it turned out a loaf, not rolls, guess I did it wrongly lol, but it's a very good base recipe to mess around with.

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youngnsassy

Cooking Level: Beginning

Living In: Yishun, North Region, Singapore

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Reviewed: Apr. 17, 2008

I just made a batch last night of these wonderful rolls and had one right out of the oven. They are just amazing! They are dense, but soft, chewy and moist. I agree with some reveiwers that the recipe may need additional salt. The rolls don't have much taste unless you plan to spread salted butter afterwards. 1/4 teaspoon of salt is just not enough for 3 cups of flour. Overall, this is the easiest dinner roll recipe I found so far. It doesn't take forever to wait on the dough to raise. The dough is easy to work with even for beginners. My hubby prefers wheat flour, so I will try using wheat flour next time. Thank you so much for this wonderful recipe. Will try again for sure!

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CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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Reviewed: Mar. 8, 2008

Kind of a cross between a muffin and a biscuit. I thought they would be more roll like. I did sub evaporated milk because I was out of regular milk. I also made in my bread machine. Used a muffin tin to bake them. Also, mine were done in less time, so watch them carefully.

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