Reviewed: Sep. 7, 2011

I was very disapointed with the taste of these rolls. The combination sounded wonderful and the reviews were great, but I did not care for them. It was an easy recipe to make though.

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1 user found this review helpful

Reviewer:

jenandchris

Reviewed: Oct. 15, 2010

Did not like this at all. I used another reviewers suggestion to mix the butter, onion soup and cheese together. BAD IDEA!!!! Dipping the bread this way puts way too much onion soup and cheese toping on your rolls and they end up ridiculously salty. I can't eat them and it's a shame because I went to all the trouble of actually making fresh bread to use instead of frozen.

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3 users found this review helpful

Reviewer:

FUNLETA

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Reviewed: Dec. 26, 2009

These were delicious and easy! Made these for Thanksgiving the first time and then repeated for Christmas w/ the following changes: We didn't care for the tops of the rolls so now I roll in butter and then dip in the cheese mixture up to the sides of the balls. (Like coating w/ the chocolate when making buckeye candies.) Be sure to dip quickly as not to absorb too much of the mixture. These were much better and yummy. No need to grease the pan! To help w/ the rising, turn on your oven on the lowest temp for 2 min. and then turn off. (Set a timer if you need to!) Do not open the door at all during the rising period (45 min.). Then turn oven on to 350 and bake as directed. Mine took 30 min. These were so yummy that 1/4th of the pan was eaten b/4 we sat down to eat! Enjoy! Now I made 1/2 a recipe in a 9 x 9 and they only took 15 to 20 min. to bake.

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Reviewer:

Simplifying Things

Cooking Level: Expert

Reviewed: Dec. 9, 2009

Good but I thought it was way too salty.

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2 users found this review helpful

Reviewer:

CAPTAINLOU303

Cooking Level: Intermediate

Home Town: Belleville, Michigan, USA

Living In: Dearborn, Michigan, USA

Reviewed: Apr. 26, 2009

Great recipe. My husband, who doesn't like onions, absolutely loves these rolls. To save prep time, I use 24 (2 dozen) Rhodes White Dinner Rolls, and the existing measurements work just fine. I bake them on a metal sheet pan instead of in a 9x13, however.

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5 users found this review helpful

Reviewer:

Chef W

Cooking Level: Professional

Living In: Logan, Utah, USA

Reviewed: Nov. 29, 2008

These are unbelievably good, and quite easy. People will think you are a Master Baker. I always use frozen dough, since it saves a ton of time, mess and effort and the result is just as good. I do find that I need to let the dough rise a bit longer than 45 minutes -- an hour to an hour and 15 minutes is just about right for me. The couple things I do differently: 1) I just combine the butter, the onion soup mix and the parmesan in one bowl, I see no need to keep that step separate, and it keeps the onion flakes from being so dry and possibly burning during cooking. 2) I put a big hunk of cheddar cheese in the midde of the roll and shape it back into a ball. YUM!

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12 users found this review helpful

Reviewer:

LEEESE

Reviewed: Apr. 19, 2007

Super easy and bursting with flavor! Sometimes I have trouble getting frozen bread dough to rise, so I put it in the oven and turn the heat on just enough to make it warm and then turn the heat off and leave the dough in to rise. It works great.

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10 users found this review helpful