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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jenny

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Reviewed: Sep. 25, 2009

This was delicious! I tried refrigerating the dough after the initial rest/deflate/shaping process and let it refrigerate overnight. I pulled the dough out and 2 hours later it hadn't risen very much but we were starving so I baked anyway, knowing they'd be pretty flat. However, it ended up working well for what we used them for which was sandwich rolls (served with Philly Cheesesteak Sandwich with Garlic Mayo)! They were like focaccia bread in terms of thickness, they cut nicely to make 4 thin and wide sandwich rolls (I halved the recipe). The flavor was terrific, they had a wonderful chewy crust and were tender in the middle. I will ABSOLUTELY make this again, but won't refrigerate. I'll just start earlier in the day next time! I can't wait to fix these as dinner rolls too, and I know I will use them again as sandwich rolls. That homemade flavor can't be beat!

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Sep. 23, 2009

I made these tonight, although I didn't have bread flour so I just used all-purpose flour. They turned out great and were so easy. I'll make these again soon!

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David

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Conestoga, Pennsylvania, USA

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Reviewed: Sep. 17, 2009

I love this recipe. I have made it over and over agin. I make it in two loaves. Every one that I cook for loves these. Thanks for the recipe.

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JennyZ

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Reviewed: Sep. 13, 2009

This is a very nice recipe - easy and tasty. Mine didn't have a crispy crust, but I think that's because I was roasting vegetables at the same time and that probably added a lot of moisture to the oven. I made them for guests and everyone liked them. It says it makes 16 rolls, but I got twenty that were as big as hamburger buns. In fact, I can't wait to use these as sandwich buns!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Sep. 7, 2009

GREAT! I used my bread maker on the dough setting. I added 1 1/2 teaspoons of honey. Subbed olive oil for the vegetable oil and used 100% whole wheat bread flour. After the bread machine did its magic, I twisted the dough into 16 balls and half of them I molded into oblong 'mini' loaves. I then allowed the dough to rest (about 15 minutes) before baking in the oven to allow them to rise a bit more. I then baked at the given time but only for 10 minutes. As soon as they came out, I let my hubby try one and he melted like butter! We are going to be having a date night in and having these rolls again with some fancy cheeses and wine. The rolls are delish with oil and dipping seasoning! WOW!!

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jamiemrich

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

It's true, these are "to die for". I did take the advice of others and added about 1 1/2 tsp of honey to the proof mixture. I'm at high altitude and for me it took 3 1/2 cups bread flour and I also lowered the heat to 375 and they came out fine. Didn't change the other ingredients. Baked until the tops were light brown then brushed with butter then put back in oven a few more minutes to a nice golden brown. The crust was crisp and the inside was chewy as advertised. These were perfect with the easy french dip recipe. Too bad it didn't turn out for one of the reviewers. Avoid terry cloth towels, they will stick to rising dough (i've made that mistake) and flatten your buns. If you bake flattened dough it will be hard like cookies (my sister in law did that and yes the rolls were bricks) Use linen type kitchen towels, they work better

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kaleinani

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Reviewed: Aug. 31, 2009

These turned out horrible. I followed the instructions exactly, and they turned out to be cookie-like, rock hard frisbees. Also, after the 40 minutes of raising, they stuck to my damp towel. Not a good recipe.

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OSUCook

Cooking Level: Expert

Home Town: Hilliard, Ohio, USA

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Reviewed: Aug. 24, 2009

These came out awesome! I used All Purpose flour but still ended up with a nice crisp crust and soft but chewy inside as the recipe promised. I just wish my rolls didn't flatten out at all during the rising process. Next time I may bake it like dinner rolls so they can "press against each other" and remain more round. Thanks for sharing!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

My first time baking bread..they turned out good I was impressed with myself :)

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danilynjwll

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Reviewed: Aug. 22, 2009

This was a wonderful recipe.. Thank you.. I did make 2 loaves though instead of buns. Fantastic

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sassycook

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Reviewed: Aug. 19, 2009

I hate to knead, I really do...however I wanted to try these rolls and they are very good. I put them in a muffin tin and they turned out beautifully. I had a few left over from last night, so today I scooped them out, heated them up and put in Baked Potato Soup from this site. A fabulous lunch.

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