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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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 29, 2009

I have made this several times now. The rolls are great, good crust and tender center. I also make longer rolls for sandwitches. If you like a good crust the egg wash is a must.

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Pitchfork

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Reviewed: Mar. 28, 2009

I make French Bread and homemade pizza quite often and was looking for a new recipe...this is pretty bland. I added an extra teaspoon of salt, and, in my opinion, it could have used at least 2 1/2 teaspoons of salt, maybe 3. However, this was an EXTREMELY soft and fluffy roll! With a few modifications it could be awesome (possibly add some parm. cheese or italian seasonings to dough and/or on top)

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Jamie

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Reviewed: Mar. 22, 2009

Wouldn't say they are "to die for" but they are simple and taste like French Bread. Better than store bought French Bread.

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gigijack

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: Mar. 19, 2009

I think I did something wrong. I had read a review that the rolls tasted like english muffins and I thought that was weird. Well, mine tasted like english muffins.. lol. They were still really good. I didn't have any bread flour and maybe that had something to do with it. My rolls didn't rise like I wanted them to. I will be making these again and trying a few of the suggestions from other posters. Thanks for the yummy recipe.

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gamom68

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

These were to die for! Hubby got me a bread machine (since I suck at kneading my own) and they turned out terrific! Will become the staple "roll" recipe in our house~thanks

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Marissa

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Mar. 14, 2009

This is a great recipe for rolls. I baked them on my baguette pans and put poppy seeds on half. I followed the recipe exactly but adjusted temp. per the pan mfr. The dough is very nice to work with in the stated quantities. I used my KA mixer. The texture is very rustic like french bread and I'm quite quite pleased with my effort. Thanks for sharing this recipe.

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Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 9, 2009

Bakery style rolls straight out of the oven! AND they are perfect every time! I made these for college students and they couldn't believe these weren't from the bakery. Definitely make the recipe "as is" first before tweaking this to your taste. I think some of the other reviewers may have a specific taste they are trying to achieve. This recipe is truly top notch as it stands. I like a variety of textures and flavors, so I may adjust this on occasion. Spraying the oven with water is an excellent way to put a nice crust on. But this roll can stand by itself without extra fuss. This recipe may be one of my best all time finds on this site!

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Suzy Homemaker

Cooking Level: Expert

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Reviewed: Mar. 9, 2009

Pretty good. I made it slightly softer, so it turned out to be a 'book bread' all stuck together in a rectangular pan. :) 195 degrees C for 19 minutes was perfect for a medium brown top and delicious insides.

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argus

Cooking Level: Intermediate

Home Town: Taiping, Perak, Malaysia

Living In: Cham, Zug, Switzerland

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Reviewed: Mar. 6, 2009

This recipe IS to die for! I absolutely love these rolls. I first used them with "Easy Slow Cooker French Dip" from this site. YUM!! The rolls were gone so fast. My husband said he would eat these more than candy (and that's saying a lot with his sweet tooth!). I use a bread machine to do the dirty work. I brush the rolls with melted butter partway through baking, and I bake them at 375 as previous reviewers suggested. This recipe is definitely a keeper!

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EmmasMomma

Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA

Living In: Gillette, Wyoming, USA

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Reviewed: Mar. 4, 2009

Just love these tasty chewy buns, thumbs up!

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Cecile

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Reviewed: Mar. 3, 2009

For those who want a crustier roll, try placing a pan of boiling water in the bottom of the oven. I thought these were very good, especially considering how little time was involved. For comparison, I tried a much more complicated recipe from my bread book. That one includes adding two stiffly beaten egg whites, butter instead of oil, and nearly four hours of time to raise the dough. The family's verdict was that it wasn't worth the extra time. The flavor really wasn't fabulously better, so I'm still on a quest for the perfect recipe, but this one's not bad for now!

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jweakman

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Reviewed: Feb. 25, 2009

I made these bread rolls by hand. They were soft inside with a very lovely crust. Regarding flavor, this is a really good basic recipe, but it is not a bread to die for.

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Nour

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Reviewed: Feb. 24, 2009

Amazing and easy. Much better than anything in a can.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Feb. 12, 2009

Very good recipe. They bake up beautifully!

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iwannabeabaker2

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

Fantastic! I've made alot of homemade breads, and I always have my husband rate them so I know for future. This is the first recipe he has ever said "PERFECT" and with excitment! SUper easy to make too. This will be a staple in our house I can see.

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Feb. 10, 2009

Have made these three times now for holiday occasions . . . it appears they will be a fixture in our family's celebratory meals. So easy to make, so tasty . . . definitely five star.

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Carnivore

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

This is a really good recipe, but like others I tweated it a bit. I use 3/4 cup milk and 3/4 cup water, 4 tbsp. sugar. Right before baking I add an eggwhite wash and shred some parm cheese or some flake salt ontop of the rolls. This is a very STICKY dough, so the moment it pulls from the sides, turn it out to knead. I always end up adding anywhere from 1/2 cup to a cup while kneading. The kids love them, and they are very tasty- enjoy

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