Reviewed: Dec. 5, 2011

Easy to burn, if you're using a stove you're not used to, but this recipe is much easier than some I've tried -- meaning I wasn't discouraged in making another batch. That some in my family were still willing to taste the burnt ones is proof how wonderfully delicate and delicious these come out. [Do learn about proofing your yeast from this site, your results are sure to be best]

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Reviewer:

JG Bird

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Nov. 30, 2011

This is an easy crescent shaped roll, but it is not flaky. We all loved them, but it's not quite what I was hoping for. Will make again for dinner rolls.

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1 user found this review helpful

Reviewer:

mom23boys

Cooking Level: Intermediate

Reviewed: Nov. 9, 2011

These are great and so easy to make.I will use this again,and again.

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2 users found this review helpful

Reviewer:

Thin1

Reviewed: May 13, 2010

I made these rolls for my family's dinner. They all liked them just fine. I just don't know that they're worth the extra effort of making the day before. I used my KitchenAid, and that made the dough easy to work with.

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6 users found this review helpful

Reviewer:

Chmeliar

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Reviewed: Feb. 21, 2010

I've made this several times and they're very yummy. Cut leavening agent in half for high altitude (10,000ft) and it works fine.

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4 users found this review helpful

Reviewer:

Martha Hamilton

Cooking Level: Expert

Home Town: Vero Beach, Florida, USA

Reviewed: Feb. 20, 2010

These were really easy to make and turned out fine. The only problem I had was that the dough didn't really do anything in the fridge, so punching it was pointless and they didn't rise during the 45 minute rest period. So they turned out more like regular dinner rolls, but were very good anyway.

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4 users found this review helpful

Reviewer:

b.stebick

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 29, 2010

These were fantastic!!! I didn't have any shortening so I substituted butter and it turned out very well.

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21 users found this review helpful

Reviewer:

CSBSIX

Cooking Level: Intermediate

Reviewed: Feb. 14, 2009

Tasted great but hard to work with

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Reviewer:

Dana

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

Reviewed: Nov. 8, 2008

These rolls had a wonderful flavor and were easy to make. I can't wait to make them again.

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3 users found this review helpful

Reviewer:

hsmom

Cooking Level: Intermediate

Reviewed: May 26, 2008

This recipe was really easy! Here are a couple of tips: the dough is really sticky, so make sure you counter is floured well! If you want "normal" size crescents the end width should be about 3-4" If you make sandwich crescents this recipe yields about 1 dozen! Great recipe - I will definitely make again!

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35 users found this review helpful