Reviewed: Nov. 12, 2000

These are very good rolls- I didn't have the molasses so substituted brown sugar for the white sugar. I also made them smaller-made 24 dinner rolls- they are tender, tasty and have a soft crust with golden color.

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4 users found this review helpful

Reviewer:

LBAMM

Reviewed: Nov. 13, 2000

This recipe was so close to the original bread taste, that my family couldn't tell the difference. Great Job!!

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4 users found this review helpful

Reviewer:

ONEPRAISINGHIM

Reviewed: Dec. 20, 2000

Foolproof recipe for great sweet dinner rolls. The only modification I made are omitting the lemon extract because seems like it is too overpowering, and substitute the tablespoon of molasses with honey (total 2 Tbl honey instead) since I don't have molasses on hand. I also make 20 rolls instead of 12, and they are all pretty good size still. I've used this recipe three times already. Would recommend this easy and great recipe to anybody!

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42 users found this review helpful

Reviewer:

HUGGSKY

Reviewed: Feb. 17, 2001

Yes Diana, you have perfected this recipe. These rolls are delicious! You can't eat just one. I made 22 rolls from one batch and they were still a good size. They disappeared from work quickly today. I added almond flavoring instead of lemon. Thanks for sharing this recipe. I'll definitely make it again and again.

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6 users found this review helpful

Reviewer:

patsy

Reviewed: Mar. 9, 2001

My family love this recipe, even my finicky teenagers. I love them lemony taste, too!

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2 users found this review helpful

Reviewer:

KERLY87

Cooking Level: Expert

Reviewed: Mar. 29, 2001

These rolls are wonderful! The taste is so light and lemony. I have been searching for a lemony yeast roll to compliment seafood dishes, and this will fit the bill perfectly. They are so delcious, even without any butter on them. I used margarine instead of the butter flavor shortening and they came out great. Excellent. I will make these again.

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3 users found this review helpful

Reviewer:

HEATHERFEATHER

Cooking Level: Expert

Reviewed: Apr. 12, 2001

All of my friends and family really love these rolls. Of all the breads I make, this one is the best so far.

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2 users found this review helpful

Reviewer:

REBEKAH DEANN

Reviewed: Jun. 27, 2001

I included this recipe in the planning of our neighborhood "Gourmet Club." The lady who prepared this break said it was "sticky" to work with, but the taste was great! Worth making!

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8 users found this review helpful

Reviewer:

DESIREE K

Reviewed: Nov. 11, 2001

This recipe won the hearts (and stomachs) of my family. They absolutely went crazy over these rolls. Delicious! I substituted a few ingredients, such as: almond extract for the lemon extract, 2 Tbsp. of honey instead of molasses, and 2 Tbsp of butter instead of butter flavored shortening.

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25 users found this review helpful

Reviewer:

M HAMILTON

Reviewed: Dec. 30, 2001

Thank you!! Awesome rolls! I made them for Thanksgiving and pulled them out of the oven freshly baked just in time to serve with my turkey!! Everyone just loved them!! In fact I made another batch the next day to eat the leftovers with!!

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8 users found this review helpful