Reviewed: Sep. 9, 2009

These were ok, but not the great roll I was looking for. Only took 15 minutes in my oven, so watch them carefully.

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Reviewed: Jun. 4, 2009

Excellent recipe! Just the roll I was looking to make - crunchy on the outside, chewy on the inside. I will definitely be making these rolls again, very easy. I made larger rolls (12) and baked for the same amount of time as stated in the recipe.

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muggrat

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Reviewed: Apr. 13, 2009

These were very good. I liked the texture and so did my family. I made six "hoagie buns" from the recipe and used it with the "Best Beef Dip Ever" recipe for hot roast beef sandwiches. I did use a whole egg for the wash, not just the white, and I added poppy seeds. They were beautiful! I also added 1 tablespoon of wheat gluten per cup of flour, as I always do for yeast bread recipes.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Reviewed: Feb. 11, 2009

These are really good. Will use this recipe again. Only complaints with recipe as is is that my rolls were cooked in 15 minutes and if you put more egg wash on them after 15 min (and then cook another 10 min) you end up with bits of cooked egg white on top as well as burnt rolls.

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Abigail Dawn

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

I really liked the rolls that I got from this recipe. The only reason that I gave it a four star rating is that if I would have made 18 rolls out of the dough they would have been teeny. I made 12 nice sized rolls. I also might cut back the baking time just a bit (but that might be my oven).

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Teri

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Jan. 1, 2009

Very good!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Dec. 1, 2008

These were amazingly good. Crisp and chewy crust, tender inside. I actually had to hide the biscuit tin from my children so they would stop swiping them!

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Ravnsmoke

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Reviewed: Mar. 15, 2008

These were wonderful! My husband and kids loved them. The dough was a little dry so I added 1/4 cup milk a little at a time until it reached the proper consistency for a dough ball. I also skipped the cornmeal but followed the rest of the recipe. Will make again! Left overs are great heated up in the microwave for about 15 seconds.

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Mar. 10, 2008

I've made these rolls twice; the second time because I forgot I'd already tried this recipe. Unfortunately, though the rolls baked up nice and pretty they were incredibly bland and tasteless.

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oneposhmama

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Mar. 8, 2008

Great recipe. I made these exactly as the recipe was written and they turned out really well. They were light on the inside and crunch on the outside - not doughy at all. Really easy to make too as there is not much forming.

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Carolyn S

Cooking Level: Expert

Home Town: Paris, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 1, 2008

These are amazing! I've been looking and looking for a good recipe for crusty rolls and this blew the others I've tried out of the water. Very simple, very delicious. Soft and chewy on the inside, nice and crusty on the outside, couldn't be better. I make all of my bread in a food processor, here was my process. Proof the yeast in 1/4 cup of the warm water with the sugar, while it is sitting put the flour and salt in the bowl of the processor with the dough blade. Add 1 cup of cool water while the machine is running, when fully incorporated add the yeast mixture. Let the machine knead it for about a minute, when it is smooth and elastic put it in a large bowl, cover, and let rise for an hour. Punch dough down and continue as the recipe says. This is my standard recipe for dinner rolls from now on.

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Kate

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Reviewed: Jan. 28, 2008

These were so yummy! They didn't last long because the kids kept eating them. Super easy great recipe.

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gigi

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Reviewed: Nov. 11, 2007

These are wonderful. The dough was easy to work with. They came out of the oven perfect!

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JJ

Cooking Level: Expert

Home Town: Paullina, Iowa, USA

Living In: Sutherland, Iowa, USA

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Reviewed: Oct. 13, 2007

Flawless! Made these with 1 cup white whole wheat flour and the rest bread flour, everything else just as in the recipe. The rolls were light with delicious flavor and a light, crispy crust the first day...when we warmed them up on day 2 the crust was heavier and crunchier and they were even more heavenly. KEEPER!

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