The reviewer gave this recipe 2 stars. This recipe averages a 4.13 star rating.
Reviewed: Nov. 20, 2009
I followed the recipe exactly and my rolls were flat, tasteless and hard as a rock! Just a disappointment. I have made rolls before so it is not lack of experience. I even bought new flour and yeast, don't know what did it.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 27, 2009
Dry and bland. Made this for thanksgiving last year and it was not a hit.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 12, 2009
A little dry and bland. However, I used whole wheat flour so this may explain that. If I were to make these again with whole wheat flour, I would brush on butter after they come out of the oven to improve the moistness and flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 26, 2009
Based on many reviewers comments I changed the herbs to fresh rosemary, simmered it in the water for a short period of time and then finely chopped it (used 3 sprigs) also used egg wash on the top and added kosher salt, then brushed with melted butter when they were removed from the oven.
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Cooking Level: Expert

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 30, 2008
These rolls didn't turn out as great as I thought they'd be, they were okay. Thank you for letting me see your recipe.
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Cooking Level: Intermediate

Living In: Norwalk, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 20, 2008
They seemed kind of dry and unremarkable. I bet adding butter would have helped
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 1, 2008
I made these for Thanksgiving this year. They take a lot of time, so be forewarned! It took me longer than the two hours noted on the recipe. The rolls turned out very well, but like some other reviews, I couldn't pick up a lot of the herb flavor. Next time I make these I think I will try to use some stronger herbs.
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Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Sep. 6, 2008
Really good recipe for simple white dinner rolls. I used minced fresh rosemary instead of the chives and parsley. Because previous reviews said the flavor wasn't anything special, I tried to intensify the herb flavor--so I laid rosemary branches between the rolls in the baking pan. Seems to have worked pretty well.
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Cooking Level: Beginning

Home Town: Okanogan, Washington, USA
Living In: Lynden, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Feb. 24, 2008
They were a bit hard and more like scones then soft rolls. However, they had great flavor.
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Cooking Level: Beginning

Home Town: San Antonio, Texas, USA
Living In: Oakland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Feb. 16, 2008
These were delicious for Thanksgiving. I did as others suggested and quadrupled the herbs, also added some parm and they came out great. Even better was having them for leftovers - straight out of the fridge: turkey, roll, and some shredded mozzerella, microwave for 45 seconds or so... mmmmmmm.
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Cooking Level: Intermediate

Home Town: Westminster, Colorado, USA
Living In: Burlington, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 12, 2008
Excellent recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Nov. 5, 2007
I'd never made bread before, but this recipe turned out GREAT! They're a perfect compliment to any meal, with only soup or a grand holiday dinner. I followed the recipe exactly and they look, smell, and taste delicious.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: May 6, 2007
I could have used less flour. They are quite heavy. The directions would have baked them too long. I reduced the time and they were still kind of dry. The leftovers are great for stuffing or breading.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 21, 2007
I love this recipe! I made it for Thanksgiving, and everyone was impressed. There were no leftovers whatsoever. I doubled the amount of herbs listed on the recipe. I also have made it with whole wheat flour, and it came out great (although they were not as fluffy as with white flour). I've even made this recipe as two braided loaves instead of rolls. I gave one to a neighbor, and they raved about the taste and texture- and demanded the recipe. This recipe will remain in my cooking repertoire!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 15, 2006
I made these for Thanksgiving 06. They were a hit. A little overpowering if you are looking for a plain bread, but great for leftover turkey mini-sandwiches.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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Reviewed: Dec. 11, 2006
This was an excellent recipe. I had to add to it by using the dehydrated onions I did with my dehydrator. It added a lot of flavor and I also rolled them up differently. I did Crescents rolls. They were baked at 375 for 16 minutes in a convection oven.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 1, 2006
I thought these were "just ok" but my guests seemed to enjoy more than I. Maybe they were just being polite?
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Cooking Level: Intermediate

Living In: West Columbia, South Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Nov. 26, 2006
I made these rolls twice. The first time I did the recipe by the letter and was very disappointed. Though they smelled divine while baking, the taste left much to be desired. After all the word of chopping fresh chives and parsley, you couldn't even taste them! Besides that, the rolls were flat and just looked sad. The second time I made the recipe I tripled the herbs and made only 15 rolls. I also added some butter and fresh garlic to the egg white brush on. The results were steller. The rolls tasted slightly herby and were big and fluffy. I whipped some of the leftover chives into butter, making chive butter, and served it alongside the rolls. They were a big hit this way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Nov. 24, 2006
Mmm mmm, delish and not too strong!
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Cooking Level: Professional

Home Town: Highland Village, Texas, USA
Living In: Burbank, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Nov. 24, 2006
This is an easy and delicious recipe. The rolls are medium crunchy on the outside and very fluffy and soft on the inside. I added fresh sunflower seeds to the top by first brushing the egg white on the risen rolls and dipping the top of them into a pan of sunflower seeds. After I dipped all of them I brushed them again with the egg white. These are very beautiful rolls too so they make a fabulous display. I also used 1 cup of wheat flour to 2 cups of white. I also added my own seasoning to the chives...I added in bruchetta seasoning which was delicious. Yum Yum! ;o)
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