Reviewed: Jul. 24, 2008

I cannot imagine why anyone would not LOVE these rolls! My one comment would be that I wouldn't call them "French Bread" rolls, b/c they really don't have that texture or taste, but, honestly, these are some of the best rolls I've ever eaten, regardless ... oh, something I did: I made 12 dinner-sized rolls, then formed the last of the dough into two large torpedo/sub rolls, for sub sandwiches tomorrow night for me and my S.O.

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DOLLCHIQUE

	Cooking Level: Intermediate Home Town: Ellijay, Georgia, USA Living In: Cleveland, Georgia, USA
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Reviewed: Jul. 22, 2008

These were amazing! You can also stuff them with anything of your choice like cheese. Just roll the dough about 1 cm thick, place the stuffing in the center, bring the edges together and pinch them shut

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Khadijah

	Cooking Level: Beginning Home Town: Islamabad, Islamabad Capital Territory, Pakistan Living In: Dhahran, Ash Sharqiyah, Saudi Arabia
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Reviewed: Jul. 21, 2008

I finally made these today and am so glad I did! I used all-purpose flour and quick rising yeast, which worked out well. I only made them with 3 cups of flour and then sprinkled more on the dough as I was kneading it (probably about 1/2 cup more). I baked them for 12 minutes. They were delicious and SO easy! These are going to be a staple for us.

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MISSVEG

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Jul. 19, 2008

I liked your recipe very much and I thank you for making it available. I only have 4 of them left, since the women in the food department of the hospital I work for really love these rolls, I hope they start feeding them to the patients.

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Linda Grein

	Cooking Level: Intermediate Living In: Norwalk, California, USA
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Reviewed: Jul. 17, 2008

I followed the recipe exactly. These just didn't turn out like I'd hoped. I think I might have overcooked them and also overcrowded them on the baking sheet. I'll try them again at another time. Right now, I'm just not impressed.

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tat2whttrsh

	Cooking Level: Expert
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Reviewed: Jul. 8, 2008

turned out great for me but used olive oil in the mixture...otherwise...very very pleased...thanks

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smitty

	Cooking Level: Intermediate Home Town: Moose Jaw, Saskatchewan, Canada
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Reviewed: Jul. 7, 2008

This is a GREAT recipe!! Very easy - I used the bread machine and I used my kitchen scale to be sure they were all sized about the same. I misted them with water right before I put them in the oven and they turned out great - crispy on the outside and very tender on the inside!!

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KingsHorses

	Cooking Level: Professional Home Town: Gahanna, Ohio, USA Living In: Centerburg, Ohio, USA
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Reviewed: Jul. 7, 2008

Easy aand quick to make. The first time I got really heavy rolls because I added more flour(about 1+ c.) than the recipe called for due to the summer humidity. The second time I used only 1/4 c. more than the amount called for. The dough felt a little sticky but the resulting rolls were marvelous!

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Clau


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Reviewed: Jul. 4, 2008

These are very good. Shape them into sandwich rolls and try them with the Pepperoncini Beef recipe.

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BrownEyedGirl

	Cooking Level: Beginning Living In: Gallatin, Tennessee, USA
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Reviewed: Jul. 3, 2008

First try at making any type of bread and I used all purpose flour, because I read the recipe wrong. Will probably try again with bread flour next time.

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Mama to JRG

	Cooking Level: Intermediate
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Reviewed: Jul. 2, 2008

These are easy and taste great. I work on a boat and when time permits I make them at work...the rest of the crew loves them!

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Kevin

	Living In: Nanaimo, British Columbia, Canada
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Reviewed: Jun. 29, 2008

Just ok. Mine didn't turn out nearly as delectable as everyone else's photos! They tasted pretty good, but ended up flat. I did sub whole wheat flour for AP...would this make them flat? I'm still hoping for the results I see many many others have achieved, so I will try again and use AP flour and see if it makes a difference.

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lovestohost

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Jun. 29, 2008

These were fantastic - I will definitely make these again and again!

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A.Z.

	Cooking Level: Expert Home Town: Annapolis, Maryland, USA
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Reviewed: Jun. 27, 2008

This is a great recipe. I really like it! It is very flexible, I have made it into a loaf, hoggie rolls, and they all turned out great! Now I'm trying it out with wheat flour instead of the white flour. It makes great sandwich bread light and fluffy.

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mnmoneil

	Cooking Level: Intermediate Home Town: Oregon City, Oregon, USA Living In: Happy Valley, Oregon, USA
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Reviewed: Jun. 26, 2008

I have made this several times now. It also freezes well. You can freeze the dough or bake the loaves and freeze them. Excellent recipe.

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Bernadette

	Cooking Level: Expert Living In: Amherstburg, Ontario, Canada
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Reviewed: Jun. 24, 2008

Very simple, very delicious. Crispy outside, soft inside.

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mommymeggy

	Cooking Level: Intermediate

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