Reviewed: Jan. 16, 2009

These were very good but i think that 400 degrees was too hot. Next time i make them i am going to bake them at 350 and see how it works. i also used garlic instead of onion. it was really good. everybody at the dinner table thought they were the highlight of the meal.

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alex_tha_cook

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Reviewed: Jan. 14, 2009

These rolls were so light and fluffy, they just melted in your mouth! I doubled the recipe and cut the sugar to 2 TBS. Awesome recipe! You wont regret making these!

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Angel On Earth 007

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Reviewed: Dec. 15, 2008

These are excellent. I've made them 3 times, but I like them best w/out the onion.

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Yati

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Reviewed: Nov. 23, 2008

My kids yelled,"OH MOM!!!! These are so much better than the store!!! I love these rolls because I just found out my baby daughter has milk allergies, this recipe is dairy free and delicious!! They are just as tasty as the long awaited yeast dinner rolls, They really are done in an hour! Most yeast rolls take about 4 hours! I omitted the onion/garlic salt because I didn't think my kids would like it and they turned out GREAT!!! Thank you for giving us some family friendly rolls for Thanksgiving and beyond.

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Mighty Heidi

Cooking Level: Intermediate

Home Town: Kelso, Washington, USA

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Reviewed: Oct. 31, 2008

Very good. In addition to the onion powder, I did add 1 tsp. of rosemary and 1/2 tsp. of dill. It's nice not to have to knead the dough. The texture was more like a heavier muffin than a light roll. I would make them again. It was a perfect compliment to the Round Steak Sauerbraten from this site.

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RODANEE

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Reviewed: Oct. 10, 2008

Delicious! These came out moist, flavorful, and they were so easy to make. We'll definitely be making these again and again.

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Basking

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Reviewed: Oct. 6, 2008

Prepared as directed and was very tasty. Everybody liked them. Will make again. Maybe use 1/2 wheat flour and add honey, but definately loved the onion! Thanks for posting the recipe.

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Jennifer

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Reviewed: Oct. 6, 2008

delicious. will double next time. thanks, kay

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KAY

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Reviewed: Oct. 2, 2008

Good, easy roll for saucy dishes. I used garlic powder instead of onion powder. The dough was pretty sticky but not a problem. I accidentally let these rise the first time for over an hour and they still turned out fine. I like the fact that this recipe does not require kneading!

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Holly

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

Quick go to recipe for rolls- hubby thought they tasted like a down-home all you can eat chain's!

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MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Aug. 25, 2008

Very good rolls. I used some whole wheat flour as well as the white flour - about 3/4 white to 1/4 wheat. Family loved them and they were so fast to do. Nice to have yeast rolls in a hurry.

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Patty

Cooking Level: Expert

Living In: Nashua, New Hampshire, USA

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Reviewed: Aug. 4, 2008

Exceedingly easy. I'm usually lazy and cheat by making my dough in the breadmaker, but I didn't with this--took 5 min. I did proof the yeast, I guess just bc I can't get away from doing that. I proofed it with the sugar and water, then mixed in the flour. At first I didn't think I would need all the flour called for, but I did. Perfect amount. Bf did comment there was a bit too much onion flavor, but I might've had a heavy hand with the onion powder. So easy that I can easily make it again and reduce the onion powder or put in minced onion and/or garlic. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jul. 27, 2008

This was an easy roll to make. I loved how I could go on to cook other parts of the meal while these rose. The dough does seem fool proof. The dinner rolls had a great consistancy but they had no real flavor. I will make these again but I will add more spice; like dried rosemary and cracked pepper; cheddar cheese and garlic; lemon and poppyseed.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jul. 24, 2008

Dipped in butter and put in casserole dish. I used garlic powder instead of onion powder. If I make these again, I'll omit the powder (garlic or onion) altogether. The dough was too gooey; I added another 1/2 cup flour to get to the right consistency.

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kiss the cook

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Reviewed: Jun. 27, 2008

I used garlic powder instead of onion powder like others suggested. They came out nice and soft on the inside, but I think the taste was still a little off, which is why I didn't give it 5 stars.

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SADAMSMOUSE

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Spearfish, South Dakota, USA

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Reviewed: Jun. 12, 2008

The onion flavor was too overpowering and the rolls were dry. Did not work for me. Sorry.

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400luv

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2008

These were delicious! I made these exactly as directed, except I doubled the recipe, and they were so good and very tasty! Although mine were done 5 minutes before the stated time, and ended up being a little too dark since I didn't watch them close enough. My fault, but they were still very good, and every single one was polished off in no time. I'm just going to check mine earlier next time, that's all, because there will be a next time, easily, thank you!

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MY7HUNGRYKIDS

Cooking Level: Expert

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Reviewed: May 25, 2008

I have to say that I was skeptical about this recipe, but I was mistaken! Very easy, very tasty. My family loved these dinner rolls. From the reviews, I thought they would turn out like a biscuit. They were light and fluffy. Dough is thinner than what I am used to, but do not let that discourage you. I doubled the recipe, worked fine. I made the dough a few hours before dinner, I let it rise for 20 min, then stuck in fridge. (it continued to raise in fridge). 30 min. before dinner, I stuck dough in muffin tins (sprayed with pam). Put in oven and poof, they came out beautiful. I will make these often.

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J.Rudolph

Cooking Level: Expert

Home Town: Antioch, California, USA

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Reviewed: May 11, 2008

I had trouble with these rising, but I'm pretty much positive thats my fault-next time I'll measure out the yeast perfectly instead of just throwing in a pre-measured packet. Other than that I wanted healthier/less elaborate rolls that would go better with my dinner so I replaced the potato flakes with oatmeal, subsituted the white sgr with brn, replaced the veg oil with applesauce, omitted the onion powder, and replaced one cup flour with wheat flour. Despite my touble with these rising they turned out AMAZING. I couldn't believe how well they turned out despite everything. They were sweeter than I expected and my guests left asking for more. Suprisingly light and very complimentary to any dinner dish-will become my go-to for dinner rolls!

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ashleyco

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Provo, Utah, USA

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Reviewed: Apr. 22, 2008

I liked it because they were fast. I also used quick rise yeast. I used garlic powder vs onion and added dried parsley. It wasn't bad- but probably would have been better for a sweet type roll...wonder how to change that.

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