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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Tartla

Cooking Level: Expert

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Reviewed: Jun. 21, 2009

So good! These were perfect. I recommend allowing to rise in a cool oven with a pot of warm (not boiling) water in the bottom. Also, try these with a little fresh garlic and shallots rolled into the dough. I used 3 cloves and half a shallot. Chopped finely or in a food processor, and roll into the dough after the first rise. DELICIOUS! The third time I made these, I cut the rolls to be larger and used as sandwich rolls which totally blew away any roll you can buy in a store or bakery. Try this, you wont be dissappointed.

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QUICKER

Cooking Level: Expert

Home Town: East Northport, New York, USA

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Reviewed: Jun. 16, 2009

I have tried a few different dinner type rolls and this by far is the best! I really didn't want to buy another kitchen gadget like say a bread maker and because of this recipe, I don't have to! I did brush melted butter over the rolls right before I put it in the oven and a few times in the oven, and it still gave me a crispy crust, chewy texture plus a buttery taste.

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c_rains

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Reviewed: Jun. 15, 2009

It was very sticky dough. I had a hard time making them into balls but they still tasted excellent and were fluffy and good.

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Emily

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Reviewed: Jun. 11, 2009

I am in the minority here but mine turned out hard and tasteless. The thing is, I followed the recipe as is and used the bread maker. Don't know what I did but won't be making this again.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jun. 9, 2009

Wow! These are super good! I can't wait to make them again and try them out as hamburger buns! I agree with a bunch of other reviewers- needs more salt and/or sugar. Great versatile roll/crust/bun recipe. Thanks!

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MYDNAS

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Jun. 3, 2009

For the first time trying this recipe I love it. The outside of role is a lovely and crispy the inside is perfect and medium fluffy. Nice easy recipe. I made my rolls bigger than suggested. I will continue to make these rolls for breakfast, dinner or lunch lol.

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Lilly

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Reviewed: May 24, 2009

These are my go to bread rolls now. The recipe is so simple. I like to put the starter in the fridge overnight, bring to room temp and then bake. I also "rough up" the tops of the rolls to get a crunchier exterior. They're best slightly cooled with a(generous) spread of President's or Lurpak slightly salted butter. Delicious and simple, thank you for the recipe.

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Amateur Barefoot Contessa

Cooking Level: Beginning

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Reviewed: May 24, 2009

I made the dough in my bread machine, then shaped it into rolls for baking. I also put half of it in the fridge for another day, but the dough expanded and seeped out of the Press N Seal wrap it was stored in! The dough was a bit sticky, but some spray helped with that. I probably shouldn't have done it, but before baking, I brushed my rolls with butter. OH MAN was that ever good! I don't know what they'd taste like without it, but I doubt I'll ever find out!

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: May 20, 2009

These were very good. I didn't have any leftovers.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: May 12, 2009

I've already made these rolls several times, and they are amazing! My family loves them. They're easy to prepare, and the dough is very forgiving. Thank you for this recipe...I will continue to make it often.

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Jenison

Cooking Level: Expert

Home Town: Mukwonago, Wisconsin, USA

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Reviewed: May 8, 2009

These are so good! I make them whenever I am making a fancier meal and everyone always thinks they're fresh from the bakery!

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Angela

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Gettysburg, Pennsylvania, USA

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Reviewed: May 4, 2009

This is simply the BEST!!!! Did use breadmaker using dough setting. Sprinkled cornmeal on baking sheet, and brused with 1 egg white with a tablespoon of water before baking. Crusty outside and sooo tender inside. Hubby loves them, so will make over and over again.

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Ursula

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Reviewed: May 1, 2009

I definitely would not die for these though they were good. The only thing I changed was using whole wheat flour, but I'm gussing that made things very different. Good, but no need to make them regularly.

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Maggie L.

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Reviewed: Apr. 28, 2009

I know it said rolls but I used this recipe to make "French" bread bowls for my French Beef Stew. I made 4 medium bread bowls using the original recipe.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Apr. 18, 2009

Loved them! Followed directions as written except I made 8 rolls and only baked for about 13+ minutes. Came out perfect!

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Jessica

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

I love this recipe. I made it as written and it was OK, the second time I substituted warm beer for the water and it was fantastic. I even froze the dough after I shaped it into rolls and just thawed it on the counter and baked it the next day after it had risen. I will make this bread again and again.

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BECKYRAY1

Home Town: Grass Valley, California, USA

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Reviewed: Apr. 11, 2009

just made these tonight, very good! I didn't change anything.

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Jen

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

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Reviewed: Apr. 8, 2009

These were DELICIOUS! I followed the directions to a T and brushed the tops with some oil and they came out perfect. I will make this again and again and again. The boyfriend requested wheat bread so next time I might sub one cup of wheat flour and see how they turn out!

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Apr. 6, 2009

I thought these were very good. I made them to use as hamburger buns and they held up very well for that. I put a little dried thyme in the dough as well because it suited the particular meal I was serving them with, and they were tasty by themselves with a little butter :)

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