Reviewed: Aug. 12, 2009

lovely looking (golden without egg wash or anything), good dairy free alternative. great roll texture and flavour (slightly sweet).

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Beth

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Reviewed: Aug. 11, 2009

These are very easy to prepare and delicious!!

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Trishie

Cooking Level: Intermediate

Living In: Dublin, County Dublin, Ireland

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Reviewed: Aug. 9, 2009

Mine were good but didn't come out like the picture. I'll try it again.

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lablonde14

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Reviewed: Aug. 9, 2009

Good French rolls. Not sure if it really did much, but I followed someone else's suggestion and sprayed water on the rolls while baking. I baked 15 minuters, misted with water and then baked 5 more minutes. I didn't put the second coat of egg b/c I didn't want bits of egg on my rolls. Don't bake as long as the recipe says or it will burn. Would make again. Might cut down on the yeast to 1 tsp, rolls tasted a bit yeasty.

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

I followed the recipe as stated and thought these were pretty good but lacking just a bit in flavor. My rolls were a bit dense for french bread, but I'm not sure if that's the recipe's fault--in all fairness, I can never get yeast breads rights!

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Bird

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 26, 2009

Great recipe! I'd do something to add a tad more flavor to them next time. Overall, a great bread to go with any meal. This bread will not overpower the flavors of a meal. Delicious!!! After I wrote this review, I used some of the rolls to make mini breakfast sandwiches. They were perfect!

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CLR

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Reviewed: Jul. 24, 2009

I'm only a beginner/intermediate baker, and I loved this recipe. It was easy and the results were fantastic. I've done it several times now, as both rolls and sticks/baguettes.

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goodeatNZ

Cooking Level: Expert

Home Town: Yuba City, California, USA

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Reviewed: Jul. 22, 2009

Great recipe! My son is allergic to eggs and milk so this was the perfect substitution for our holiday roll recipe! Great flavor and a nice texture.

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amylovesnateandgwen

Cooking Level: Expert

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Reviewed: Jul. 21, 2009

These were AMAZING!!! I am fairly new to breadmaking, and this is by far my best result yet. I attempted to make garlic rolls by using garlic salt instead of regular salt (1 1/2 tsp) plus 1 minced large clove of garlic...very mild garlic flavor. Next time I will try 2-3 cloves, but otherwise the basic recipe was great. Either way, my family of 4 ate at least half the batch shortly after they came out of the oven. Great recipe...lives up to it's name.

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jking

Cooking Level: Expert

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Reviewed: Jul. 17, 2009

I made this recipe yesterday, following it to the letter. I used my bread maker for the dough and it made a HUGE loaf of french bread plus 4 large buns. I will try it again but halving the recipe. It was awesome. My partner loved it.

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Pen R

Cooking Level: Expert

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Reviewed: Jul. 17, 2009

Turned out great. I used wheat flour and olive oil. Added some garlic powder and dill. Next time, I think I will leave out the sugar and salt. I also made a slit in the top of a few of the rolls and stuffed a jalapeno slice and some spicy manchego cheese. Those were eaten first! Maybe I'll do them all that way next time. I also brushed some olive oil on them towards the end. Cooking time is a bit off, at 200 C they were done in about 10-12 minutes.

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AcaCandy

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Reviewed: Jul. 17, 2009

Wonderful and easy rolls. Big hit at Sunday Supper. I do believe though that I will add a extra 1/2 teaspoon of salt the next time I make them or use real salt. I try to keep our food low salt as much as possible and used substitute salt and followed the recipe exactly. I will use real salt next time because I think the substitute salt made a difference. Still wonderful though. This is a keeper and so easy. I will use it a lot. Thank you JOCATLIN.

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Myrna Faison

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 16, 2009

These rolls were a winner at a family function. I put them in a bread basket next to the cheese platter, black forest ham, toppings & mustards for mini sandwiches. They went quickly. Oh, so good.

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Picky Mom

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Reviewed: Jul. 15, 2009

These rolls turned out beautifully. They also froze well. I will definately use this recipe regularly.

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janet7th

Cooking Level: Expert

Living In: Scotia, New York, USA

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Reviewed: Jul. 11, 2009

These are wonderful!! I added some extra salt and garlic to the batter for garlic rolls with dinner when I made them.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 9, 2009

These can be paired with almost any meal. I love hearing all the compliments about them!

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epeacock

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Reviewed: Jun. 28, 2009

These live up to their name. I add an extra half tsp. salt. I put the ingredients in the breadmaker, when it's risen I shape them into balls, let them rise a little more then bake them. Everyone loves these. The kids are always looking for more. I make them once or twice per week. Thank you so much for sharing.

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Linda from Green Valley

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Reviewed: Jun. 28, 2009

I made my dad a box of his favorite food for father's day, and these rolls went into it. They really are TO DIE FOR. I made them by hand, not in the breadmaker. I increased the recipe by 1/2 to yeild two dozen rolls. I sent a dozen in my dad's box, kept six for us, and put the other six in the freezer unbaked for another day. They are very good (especially with some cinnamon honey butter), and my dad loved them too! Thanks for the recipe!

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Jun. 27, 2009

I think that 400 degrees F is a bit too high: My rolls came out a bit dry and they were slightly over-browned on the outside.

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M. R. Phoenix

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 22, 2009

This is my favorite roll recipe. I've found it's so versatile. I use unrefined sugar & all 100% whole wheat bread flour. My family loves this recipe & we have used it to make wonderful whole wheat hotdog & hamburger buns as well.

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