Reviewed: Jan. 30, 2013

I love these! I always make them into cloverleaf rolls by splitting dough into 36 balls, placing 3 balls into each cup of muffin tin, then drizzling a little bit of butter over them. I use about 2 or 3 tablespoons melted butter for the whole tray. I then cover and let rise for an hour or more before baking. When the rolls come out they are soft and yummy, they break apart easily, and they're already buttered!

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Reviewer:

LiLGarnsey

Cooking Level: Expert

Home Town: Fort Gay, West Virginia, USA

Living In: Fredericktown, Ohio, USA

Reviewed: Jan. 22, 2013

fantasic roll. Easy, took about 10 minutes prep, I just threw all the stuff in the bowl and mixed it up (used fast rise yeast) and let it do the work. I used garlic powder instead of onion and used large muffin tins, so it just made 6, but that was perfect for us. I had flavored mashed potato flakes an that worked too. very good.. it will be a favorite at my house !

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Reviewer:

ruthanne619

Reviewed: Jan. 3, 2013

Easy and excellent!

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Reviewer:

ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

Reviewed: Dec. 27, 2012

Moist, light tasting rolls. I subbed half of flour with white whole wheat, half the sugar with stevia, proofed the yeast as others suggested. Will make this again. Easy.

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Reviewer:

karinab71

Cooking Level: Expert

Home Town: Bacoor, Cavite, Philippines

Reviewed: Nov. 3, 2012

These rolls were so good and very easy to make. They were very sticky so I used two spoons to get it into the muffin pan. This recipe is so versatile. Definitely a keeper for sure.

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Reviewer:

Linda Farrell

Cooking Level: Expert

Living In: Arnold, Missouri, USA

Reviewed: Oct. 28, 2012

Great recipe. Easy and flavorful!

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Reviewer:

JennyM

Reviewed: Oct. 26, 2012

Have to give this 5 stars for the easiest rolls ever, even though I screwed up making them. I added 2 1/2 cups of flour by accident, thought my yeast was bad because it wasn't proofing, and put too much garlic powder in them, also dried onion, not powder. However they amazed me they are really good for such a speedy roll. My dough was not as sticky as other reviewers was (maybe because of the extra flour) and I was able to sort of roll them before I put them in the muffin tin. They also rose really well, and in the time indicated. Also, I only had bread flour so I don't know if that made a difference or not. For my oven 15 mins was right on. No burning at all. I have to remember what I did wrong next time so I can do it again, lol.

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Reviewer:

Rose from Florida

Cooking Level: Expert

Reviewed: Oct. 15, 2012

Super yummy! I used cheese instant potato flakes and added oregano to the dough and used it to make calzones.A big hit with my always hungry teenagers!

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Reviewer:

krazycatlady

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Oct. 7, 2012

The texture is more of a biscuit texture. The flavor was good but I wasn't a fan of the texture. But they were super easy to make.

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Reviewer:

Steph

Cooking Level: Intermediate

Home Town: Heber City, Utah, USA

Living In: Park City, Kansas, USA

Reviewed: Sep. 12, 2012

These are wonderful!! Years ago had cookbook with this recipe in it; over the years cookbook was lost. I'm thrilled to see AR publish this recipe. Thank you for sharin!!

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