Just came out of the oven 10 min. ago and are still warm. I couldn't wait to try these so we cut one open and slathered it with butter. The taste was good, not great. They have a good texture but then again they are still warm. I made them for breakfast tomorrow morning, I hope they hold up. I will update this and let you know. I make bread and yeast dough products pretty often and the dough for these rolls seemed a little stiff to me compared to most yeast bread doughs. I didn't use all the flour in the recipe because it would have been way to much. Don't forget though that the amout of flour you use depends on the flour itself and the weather outside so you shouldn't add all the recipe calls for in one shot. I add it in 1/2 cup at a time and the closer I get to the dough texture I want by the table spoon. Even a little too much flour can alter the outcome of the bread. I used just about 3 cups for this recipe and let it knead in my mixer till it was smooth and elastic. Good night all, I will update in the morning.

This was only my second time making bread which may have contributed to how they turned out. It was very easy to make, but I don't think they turned out much better than store bought bread. I will try making them again.

Charles, I would say your sis-in-law did you a tremendous favor in sending this recipe, because these rolls are outstanding! I followed the recipe precisely, didn't have to add flour except to knead and to shape the rolls. They rose beautifully and the taste was out of this world good--tender, chewy inside with a nice crust. This recipe is a 5-star keeper--thank you!