Reviewed: Jun. 1, 2009

I don't need any other roll recipe! These were fantastic! They have a great consistency and wonderful light flavor. We have to share these or we'll eat them all in minutes! I'm definitely going to begin using these as my new holiday rolls!

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Reviewer:

ally-gator

Cooking Level: Expert

Home Town: Farmington, Maine, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 30, 2008

I loved this recipe. As of right now I am trying to not devour all of them. I did change it a bit and used mostly whole wheat flour (I was almost out of all-purpose). Also for a spread, I had some dill spread mix that I had bought from the store. I mixed the dill powder in with butter, and oh boy does that make a glorious spread! Thanks for the recipe.

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Chris

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

My friend sent me this recipe to try, and to be honest I was a tad skeptical. But these came out amazing! Very light and fluffy, with just a hint of carrot taste. The recipe makes a lot, so I gave half to my neighbors and it still left enough for us to have 2 meals worth with company over. It goes great with beef stew, and roast beef. I'm making some right now for Thanksgiving!

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frgsonmysox

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Reviewed: Oct. 7, 2008

I just bought a huge bag of carrots and wondered what I was going to do with them. I am an avid breadmaker and love to add new bread recipes to my list of favorites. This one will definitely be on there. The rolls were light and fluffy and tasted great! I followed the recipe exactly and can't think of a reason to add to or change it. These were fantastic and a real hit with my young kiddos. Thanks!

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momofseveral

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Reviewed: Apr. 16, 2008

These buns always turn out. The carrot is not a strong flavor, but makes for a beautiful golden color. The molasses adds just the right hint of sweetness. I've made these for years and have always gotten rave reviews.

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SweetT

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

These were very good. A little sweeter than regular buns but still good. I made them into a loaf a bread, pan rolls and in muffin tins. The buns in the muffin tin did not turn out as well, they were too crusty, for my taste. Maybe I should have taken them out earlier. The pan rolls were the best and the loaf was pretty good too. Beatiful pale yellow colour with flecks of ornage.

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Tia at home

Cooking Level: Intermediate

Living In: Kentville, Nova Scotia, Canada

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Reviewed: Nov. 17, 2006

These were great! A good way to use up extra/older carrots. And they look great too, nice and orange, good for a Thanksgiving meal... I will make these again. Thanks.

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