Reviewed: Feb. 10, 2008

The dough was easy to work with, and they rose beautifully. But when I pulled them out of the oven, they were flat more like a biscuit and not a roll, and they were very heavy and not light and fluffy. They definitely did not melt in your mouth.

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Reviewer:

Betsy Burdett

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Nov. 26, 2007

I made these rolls today , they were good , but I wouldn't say great . Just not as good as my Grandma's rolls , but okay with soup. I think I'll try another recipe next time . The recipe calls for 6 cups of sugar but it actually took more & they were crispy on the outside but a little heavy .These would probably be great with some cheese in them and maybe some garlic .

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Reviewer:

LISARAGAR

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Reviewed: Sep. 23, 2007

I scaled this down to twelve rolls, used butter instead of shortening and honey in lieu of sugar. Before placing in the oven, I brushed melted butter over the tops and sprinkled with garlic and onion powders and some parm cheese. I'm a huge bread lover and OMG, these were so good!! Slightly crispy on the outside and light and fluffy on the inside. Perfect to dip into the potato cheese soup I made tonight. Thanks so much GNN!!

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