Reviewed: Apr. 4, 2012

Mine rose waaay too much but cooked ok. But I thought the pieces would be really buttery and garlicky, but they really tasted like bread with a hint of butter and garlic.

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Reviewer:

CCSargent

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Nov. 3, 2011

Wasn't as good as I hoped it would be. There was WAY too much of the garlic mixture, don't make so much b/c you will be wasting good ingredients. Try making half of what it calls for. Probably will not make again.

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Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Oct. 20, 2011

Dripped out of bundt pan and fire alarms going off but it was still really good. Would totally serve at a party or spaghetti dinner. Fun change from garlic bread. Easy to make, way too much butter mixture though.

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Beth Higgins

Home Town: Rosemount, Minnesota, USA

Reviewed: Oct. 4, 2011

I just made these, and they are absolutely delicious! I made two small changes. After reading a lot of reviews saying these needed more seasoning, I added a teaspoon and a half of salt, and one tablespoon of garlic powder. First of all the extra salt was too much. For my preference I think the one teaspoon might even be too much. The 1/4 cup of parm cheese already adds enough salt. So the next time I make these I will only add half a teaspoon of salt. The garlic powder was good but next time I will use fresh minced garlic. Other than these two changes, I followed the recipe exactly. Some reviews also stated that there was a lot of extra sauce left over. The extra I just poured over the rolls about five minutes before I took them out of the oven, and they browned up nicely. These will be nice for Holiday guests. This recipe is a keeper!

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Reviewer:

robcangel

Cooking Level: Expert

Reviewed: Sep. 14, 2011

What can I say?...Absolutely AMAZING! This bread was so good, we couldn't stop eating it...even after we were stuffed! Previous reviews were right, it does make a lot a butter sauce, but I used the extra to baste as it cooked. I thawed 2 loaves, so I baked one as a whole loaf and basted the entire outside of the bread before placing in the pan, as well as basted this one as it cooked. I had to cover with foil towards the end of the baking time to keep it from getting too dark, but that's typical when baking bread or anything with a crust. This was a complete hit in our household, and probably the easiest, yummiest thing I've ever made! Can't wait to make more! And can't wait to post the picture I have of my wonderful bread!

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Reviewer:

Frauline

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Cooking Level: Intermediate

Living In: Red Oak, Texas, USA

Reviewed: Apr. 12, 2011

makes a lot of batter for rolls - I made two loaves of bread and still poured a ton out. I put in round cake pan, it spilled out onto oven and smoked bad. YUmmy recipe

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Reviewer:

shaynie30

Reviewed: Jan. 4, 2011

This was amazing!!!!! TOTALLY AMAZING.... I had a lot of left over garlic butter so I froze it into cubes... what a delicious recipe!

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Reviewer:

Kitchymom

Cooking Level: Intermediate

Home Town: Grande Prairie, Alberta, Canada

Reviewed: Nov. 24, 2010

Amazing

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PunchDrunk

Cooking Level: Intermediate

Home Town: Vineland, New Jersey, USA

Living In: Woodbury, New Jersey, USA

Reviewed: Oct. 23, 2010

Was very good. However, had tons of butter mixture left over, could have cut in half. I put the butter in the fridge and will use it again on another loaf. Also, need to double the garlic and cheese.

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Reviewer:

kristin

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Reviewed: Feb. 23, 2010

YUM! I made this in the "monkey bread" style, using smalled "balls" of dough in two rings around the pan. My husband and I ate half the loaf for dinner. I made this as directed, using just one stick of butter... it was more than enough to coat the little dough balls. I've FOUND my solution for Texas toast. We're making one of these every few days from now on! Thanks for a fabulous recipe!

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