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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etani

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Reviewed: Oct. 27, 2009

Dry and bland. Made this for thanksgiving last year and it was not a hit.

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AudreyK

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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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emarika

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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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MCOLVIN

Cooking Level: Expert

Living In: Olympia, Washington, USA

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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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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Dec. 20, 2008

They seemed kind of dry and unremarkable. I bet adding butter would have helped

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ANNASWIMS

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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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ACOMB08

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

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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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Petrichor

Cooking Level: Beginning

Home Town: Okanogan, Washington, USA

Living In: Lynden, Washington, USA

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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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texasbred

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: Oakland, California, USA

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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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SHELLIO

Cooking Level: Intermediate

Home Town: Westminster, Colorado, USA

Living In: Burlington, Vermont, USA

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Reviewed: Jan. 12, 2008

Excellent recipe.

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savvy525

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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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Hillary

Cooking Level: Beginning

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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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jkdodie

Cooking Level: Expert

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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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PAL2K9S

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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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winifred

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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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Trixie

Cooking Level: Expert

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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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KCHOSKINS

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

Living In: West Columbia, South Carolina, USA

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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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Amelia

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Reviewed: Nov. 24, 2006

Mmm mmm, delish and not too strong!

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Michelle

Cooking Level: Professional

Home Town: Highland Village, Texas, USA

Living In: Burbank, California, USA

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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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Makkie

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