The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 5, 2008
I used my bread machine to make the dough. These were not as good as I expected. I will brush the tops of the rolls with something next time, because they didn't look very good. At least they tasted pretty good. Also, it makes about 8 regular sized sandwich rolls (I served Easy Slow Cooker French Dips on these). I thought that it would make more since the recipe says that it serves 16.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 5, 2008
these rolls are fabulous! i halved the recipe but will not make the same mistake twice. i brushed them with egg white and water before baking and threw ice cubes into the oven twice. only baked them for 12 minutes and they were perfect.
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Cooking Level: Expert

Home Town: Ontonagon, Michigan, USA
Living In: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 4, 2008
I don't know what happened. I followed the recipe exactly, and I've made bread lots of times before - but this turned out to be soft, pillowy white bread. Very tasty, but not the crusty, chewy bread I was looking for.
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Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 30, 2008
This recipe worked perfectly for me in my bread machine with the exact measurements listed. I was a little concerned since when you do it by hand you can gauge the amounts but I just tossed it all in and they came out just right. I used melted butter instead of the egg wash to add just a little richness and beautiful shine to the rolls. We loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 27, 2008
Fantastic! My 11 year old son couldn't believe that I didn't purchase these at the store! Really great recipe and who doesn't like the smell of fresh bread baking??!! Thanks alot for this keeper!
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Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 23, 2008
Not bad! I was expecting them to be more crispy and chewy like french bread. Will try again, next time maybe putting them in my muffins pans so the keep the shape??
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 22, 2008
I messed these up. I read an artical posted in the artical section of substitutes to use instead of the egg wash. The recommended basting them with either butter or milk. I chose milk and they deflated before I got them in the oven. They were still tasty.
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Photo by Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 21, 2008
My rating doesn't reflect the recipe but it reflects what I ended up with. What did I do wrong? I followed the directions I thought but my rolls turned out like rocks. Over-kneaded? Help. Thanks
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Photo by emma0517

Cooking Level: Intermediate

Home Town: Williamsburg, Virginia, USA
Living In: Columbus, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 1, 2008
????? Could be the best but I need help. After forming the rolls I covered them with with a damp cloth and after rising when I tried to uncover them all of the rolls stuck to it and deflated. I almost cried but instead I said oh !!! a baking adventure. As you can imagine they were awful. I still have half the dough. Any suggestions? Thanks
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 31, 2008
Good recipe but, for my taste, it seemed to be lacking in the salt department. Next time I make it, I'm going to make a sponge to give it more of a crusty outside and soft, tangy inside and add another teaspoon of salt. In the original recipes, I used olive oil instead of vegetable oil. Really easy recipe though...thank!
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Cooking Level: Expert

Home Town: Hartford, Connecticut, USA
Living In: Norfolk, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 26, 2008
OMG!! These are insanely good. Exactly like rolls from a restaurant. I baked them at 375 since the other reviewers complained of burned bottoms. Also, I didn't have bread flour, so I used all-purpose and added some gluten. The recipe made a dozen, big, fluffy, chewy, perfect rolls. Thank you!
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Sue
Photo by Sue

Cooking Level: Expert

Living In: Saint Cloud, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 24, 2008
Love these rolls. My husband asks me to make them for him all the time. I actually make the dough in my bread machine then finish as instructed. Thanks for a great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 19, 2008
These Rolls were awesome, I just made them. I used all-purpose flour, because I didn't have Bread flour, I halved the recipe and put just a little bit more than half the amout of yeast. I added a little bit (about a teaspoon) of honey to the mixture (from a local honey maker) I let proof for the described times, I brushed some with egg white, and left the others alone, They all came out terriffic, I enjoyed them with some butter, baking time for me was about 16-17 minutes, perfect with some honey Barbecue chicken wings, which was the case for me, I made one big roll for a sandwhich tomorrow and can't wait to bite into it. Great Recipe, easy to make for a beginner, came out better than I expected for my 3rd time making breads.
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Cooking Level: Expert

Living In: Martha's Vineyard, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 19, 2008
I made these rolls today with my bread machine. Oh my, so good. I made these to go with the "Easy Slow Cooker French Dip" from this site. If you haven't tryed this wonderful pull-apart sandwich meat recipe-you are missing out on a great, hot sandwich. I brushed the rolls with eggs whites and baked on my pizza stone. AWESOME!! Thx for sharing.
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Photo by TXLadyBugg

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Carrollton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 13, 2008
Exceptional recipe! Two thumbs waaayyy up to the creator of such culinary splendor! I made the recipe as suggested, but I added a tbsp of honey to the 'eggwash' mixture.
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Photo by eastcoast_diva

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 11, 2008
Wasn't exactly to die for but it was pretty decent. I've had better french rolls before unfortunately. I thought the recipe was a bit over-hyped.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 8, 2008
Awesome!! FINALLY a roll recipe that didn't let me down! I used my bread machine for the first couple of steps but used the ingredients exactly as written. They came out great! They are perfect for sandwich rolls or hamburger/hotdog rolls! THANK YOU!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Aug. 6, 2008
These were great!! Even my son had fun making them too!! We will do these again. Thanks for a great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 27, 2008
Made these for a dinner party. They were perfect. Made them oval and slit the top before putting them in the oven. Like a mini baguette
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Photo by Janet

Cooking Level: Expert

Home Town: Marshfield, Wisconsin, USA
Living In: Amherst, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA
Living In: Cleveland, Georgia, USA

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