The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 10, 2008
Oh my goodness- what a pleasant surprise! It's my first time ever making bread and it came out absolutey delicious. I followed tips from others and used my Kitchen Aid mixer and followed recipe exactly as written. The rolls were soft 3 days later wrapped in a tea towel. Thanks so much for this recipe.
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Cooking Level: Intermediate

Home Town: Bronxville, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 7, 2008
I made this all by hand. I recomend starting the flower at 1/2 cup each time, then stir until smooth and creamy each time. Keep adding flower by a 1/2 cup. I added 1/3 cup of choped garlic, 2 tablespoons of Basil and 1 Tablespoon of Rosemary. I did the egg white glaze with 1 teaspoon of cream in the mix instead of water. WOWOWOW! These were great. I gave some to my neighbors and they loved them as well. I now know what to do for thanksgiving bread.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 4, 2008
Great recipe.We loved them.
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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: Nov. 3, 2008
I made the dough in the bread machine, and it came out really sticky. I think this is just a problem with my machine, but it's worth noting in case it's not. Either way. The rolls cooked really well and tasted great with some honey butter.
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Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA
Living In: Manhattan, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 2, 2008
Great, great, great! I made these two days ago for my husband and me and they are already gone. That's all we ate for dinner last night! I followed the recipe exactly only I removed them from the oven after 15 minutes. I am making a double batch today to freeze.
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Cooking Level: Intermediate

Living In: Dickson, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 31, 2008
This was so good. If I could give it more stars I would. I followed the directions to the T with no changes. Making more for the family tonight.
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Cooking Level: Intermediate

Home Town: Shady Cove, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 28, 2008
these had good flavor and baked nicely I should have made less of them and made them bigger. I wanted to use them as sandwich rolls not dinner rolls. They were a big small if you make as many as the recipe says
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Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 27, 2008
Thanks Jocatlin for this staple at my table bread. Thanks for sharing.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 23, 2008
Easy recipe to make. Only thing I changed was using AP flour instead of bread flour. Everyone in the family liked these.
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Cooking Level: Intermediate

Home Town: Matherville, Illinois, USA
Living In: Viola, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 17, 2008
Yum! I followed the recipe exactly, mainly because I've never made yeast bread or buns before. But now I can say I am a "bun baker"!!!!:) Very good! Served with Chicken Wild Rice Soup!
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Cooking Level: Intermediate

Home Town: Preston, Minnesota, USA
Living In: Maple Grove, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 16, 2008
I have tried all the suggestions made by all the other reviewers as well as the original recipe as is and as is this bread is fantastic! The only thing I had to adjust was the amount of flour; I live in the south and on humid days I have to add a cup or two extra to get the right consistency. Also, by accident I found that if the rolls are left to rise an extra 30 min - 1 hour they will be more hollow inside and crusty on the outside. I bake mine on a pizza stone and dust the stone with whole wheat flour to keep the rolls from sticking; the whole wheat flour is gritty enough to keep the rolls from sticking but doesn't take away from the taste like cornmeal and doesn't leave a messy, floury coating all over the bottom like with white flour.
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 14, 2008
Amazing!!! This was my first attempt at making any kind of rolls, and they came out perfect! I followed the instructions almost exactly, except using olive oil and using a bit more salt. Someone said in their review these rolls taste buttery even without butter on them, and it's true!! They are fluffy but not too fluffy, and cispy on the outside. I'm eating the fresh, hot rolls as we speak. =) Thank you for posting this, I'll be making this all the time now!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 14, 2008
SO, easy and the texture was great. Crispy on the outside, chewy in the middle. The flavor is a little bland though. Next time I think I'll add melted butter instead of oil and up the salt and sugar a tiny bit. I made the dough in my bread machine, punch it down, made the balls, let rise and cooked. Thanks for the 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: Oct. 9, 2008
So easy to make and the rolls are crispy on the outside and soft on the inside, very good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 9, 2008
Good and fairly easy to make!
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Cooking Level: Expert

Home Town: Milford, Michigan, USA
Living In: Apex, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 6, 2008
Perfect for our Italian dishes. It was fantastic having these instead of buying the big loaf at the store.
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Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA
Living In: Helena, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 6, 2008
Excellent rolls. Used olive oil in place of vegetable oil. Made a double batch and served "easy slow cooker french dip" on them. Will definately be making these again very soon.
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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: 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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