Reviewed: Nov. 18, 2009

I put these in a pan (round cake pan, actually) and let them rise for quite a while. Then I brushed the top with melted butter and sprinkled sea salt and rosemary on the top, baked and brushed again with butter. Because I didn't put them on a pan, they were all stuck together, but it didn't change the way they tasted! They were even good after they sat out on the stove all night! For the crusty outside, brushing with egg whites would probably help. I also baked them at a different temperature (was using the dough for another recipe). This dough is so versatile! YUM.

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Kim

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Nov. 17, 2009

I was really disappointed with this recipe. The flavor was very bland. If I hadn't baked them myself I would never in a million years guess that they were french bread.

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delarnp

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Reviewed: Nov. 15, 2009

These were very easy to make. I think I cooked them for a bit too long, because the bottoms were burned. The taste was very good. I made two batches, one with minced garlic & melted butter drizzled on the top and the other batch was just plain. Both turned out very good.

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kalialo

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Reviewed: Nov. 9, 2009

MAde these tonight. Followed recipe exactly. DELICIOUS!!!

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CookingMom

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Reviewed: Nov. 8, 2009

Made this exactly as directed but into 2 small loaves and they turned out to be very delicious! A keeper of course...

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LilyLoves2Cook

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

This was tasty, but needed more salt... next time I'll use twice as much salt as called for.

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hedah

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Reviewed: Nov. 5, 2009

I followed recipe exactly and thought they were good. (not great, but good) Great recipe to start from, but just a little on the bland side. Will have to add some things next time like honey or more salt. My three year old loved them!

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Mom of Two

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Nov. 5, 2009

I just love this recipe! My husband loves French Bread so I thought it would be great to try it in rolls instead. They turned out perfect and I've made it at least 5 times now. I also used the recipe to make a French Loaf. Tonight I'm making the buns slightly bigger and using them for hamburger buns. A great recipe.

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Jen. M

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Reviewed: Oct. 27, 2009

Not bad! I really like it! I made 32 buns, and 10 people ate them all ine one meal!!! I ate four! this is a great recipe. I think that you could add a bit of honey to make it a bit sweeter, but apart from that, a great recipe!

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MasterChef Pip

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Oct. 26, 2009

I made these with a couple changes. Added about 1/4 tsp more salt and a tablespoon of honey. I also made them big enough to be sandwich rolls and used them with the french dip crock pot recipe here. DELICIOUS!

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PRECIOUSMI

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

These are excellent and quite simple. I will make these for friends and family.

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Linda's

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Reviewed: Oct. 21, 2009

I'm on my third time making these simple and delicious rolls. Simple and fun to make...they add a special touch to almost any dinner, and are so good the next morning with butter and honey or real maple syrup. I can't applaud this recipe enough!

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Zil

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Reviewed: Oct. 21, 2009

Absolutely phenomenal. I would certainly die for them. Simply Superb. Made them to go with my Gumbo and already wanting to make another batch.

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GaryChef08

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Reviewed: Oct. 14, 2009

These rolls were wonderful. Crisp on the outside, soft on the inside. I followed the recipe with the exception of brushing the rolls with beaten egg whites before baking. The dough was so easy to handle. To prevent dough from sticking to the cloth, always choose a bowl at least 3 times the size of the unrisen dough. Thanks for this delicious recipe. I will be making more of these for the holiday season.

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swtrading7

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Reviewed: Oct. 14, 2009

GREAT RECIPE! I gave this 4 stars instead of three, only because I thought there was a touch too much flour and I didn't use the last 1/2 cup - didn't need to. The bread was clinging slightly to my mixing bowl, so any more would have dried them out. I also didn't use bread flour as it makes the rolls a bit dense. All purpose gave them a nice, fluffy lift. On a personal note. I find it infuriating that people give recipes one star because of "user" errors.. like the rolls stuck to a wet towel when rising. Well... gee, no kidding? Don't punish a great recipe because you make a basic bread making mistake! My advice is follow the recipe as it is written and if you're an experienced enough baker, then make your own changes, but if they don't work out - don't complain! And one more pet peeve while I'm at it.. yes, usually bread does dry out the next day.. especially home baked breads. You give an otherwise perfect recipe 4 stars because your rolls weren't as fresh on the next day. Oh... I'm on a rampage today! LOL sorry!

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 12, 2009

This one gets 3 or 4 stars. It was nothing fabulous to me. I liked them out of the oven with butter, but the next day they were a little bland and I even added an extra 1/2 t. salt when I made them per other suggestions. The dough didn't form into round smooth balls like the picture-it was a little tricky to work with such thick dough, so I wouldn't serve them to guests. I used my Kitchen Aid dough hook and it was getting a little over heated by 7-8 min keading. I also decreased the oven temp to 375 and approx. 19 min worked for me.

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Mommyof4

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Firestone, Colorado, USA

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Reviewed: Oct. 12, 2009

I am amazed! This is the first time I have made yeast bread from scratch and they came out wonderful! It was so good smeared with butter and dipped in the beef stew I served it with. I was able to stir 3 cups of flour into the dough, then another 1/2 cup while I was kneading it. Next time I would like to add an egg wash to make them shiny!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Oct. 10, 2009

This is a great recipe.I was going to give it 4 stars, but if you are creative it is a 5 with all you can do with it. The bread has a wonderful texture,crust and firm "body". I like dipping oils for bread when entertaining and wanted to give it a more unique flavor to go with the awesome texture. The bread does not have a significant flavor on it's own so it adapts well to seasoning. I used garlic olive oil in place of the vegetable oil and added a tablespoon of garlic powder with parsley to the flour. From one batch I make 3 large round loaves. When it has cooled about 5-8 minutes I melt butter with a little more garlic powder and brush the loaves. Wonderful for sandwich's, has body enough for using with thick dips, herbed dipping oils and "the Best Marinara Sauce Yet" (and it truly is) from this site. It's fun to put out and watch guests and family tear it up and enjoy. You can shape it any way you want and when made into buns for burgers and sandwich's that garlic flavor enhances everything. *** one last note..when I bake breads like this, I always forget to mist the loaves. My trick is to place a metal pie plate on the rack below filled with water. Put it in while preheating the oven and leave it in while the bread bakes. Perfect every time.

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Ms. gayle

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Des Moines, Iowa, USA

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Reviewed: Oct. 4, 2009

I use the recipe in the bakery department at a major hospital in my town. I use this dough when making delicious cheese rolls or you can change it up and make variety cheese and green onion, or cheese and jalepeno rolls. The possibilities are numerous. Simply use your favorite cheddar and cube it up with or without onions or whatever and chop it into the dough. These sell like hotcakes in the hospital cafeteria. The dough has great flavor. Before I put them in the proof box, I brush them with a beaten egg/water mixture. Makes my cheese rolls turn out beautiful in color.

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Chuck

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Sep. 29, 2009

I brushed the top with butter and added taco cheese and garlic powder. Tasted yummy and goes well with Italian food. I wouldn't say they're to "die for", but they're pretty good.

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