Reviewed: Nov. 27, 2009

I really can't rate these because I never got to bake them. The dough was so sticky that I could not work with it to shape them into rolls. The dough ended up in the trash. Six cups is definitely not enough flour for these rolls! I'm surprised that more reviews didn't mention this.

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Im the cook

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Reviewed: Nov. 27, 2009

I made these rolls on Thanksgoving day and they came out delicious! I had to substitute the milk with rice milk and for the shortening I used a vegan option and the rolls tasted really wonderful. I did need extra flour though.

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love2cook

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Reviewed: Nov. 26, 2009

These were fantastic. The best rolls. I used 3/4 teaspoon salt, butter instead of shortening, cut the recipe in half, used two smaller large eggs. I made on Thanksgiving and formed them to read THANX. They were ready early so they had extra time to rise. The letters were huge. I've been looking for a replacement for the hamburger rolls my husband likes, because they aren't organic. I'm going to try to form these into hamburger rolls next time. I used a meat thermometer to check the water temp - never did that before. My usual hot tap water was hotter than the recommended temperature. I let cool to the perfect temperature before mixing with the yeast. I think these were my most successful yeast rolls ever.

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Patricia

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Reviewed: Oct. 24, 2009

Thank you for sharing this recipe, we enjoyed them last Thanksgiving and Christmas. They are simple to make and very good. We will have them again at our gathering this year.

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mythreeboys

Cooking Level: Intermediate

Living In: Pryor, Oklahoma, USA

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Reviewed: Sep. 1, 2009

I have tried a couple different bread and roll recipes on here and I would have to say this is the best! The rolls came out perfectly and I even had enough dough to make a loaf of bread for the following morning! Thankyou for sharing!

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Beautiful Disaster

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Madison, Indiana, USA

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Reviewed: Aug. 26, 2009

I also halved the recipe and it kept us for two days! Great rolls!

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"The Missus"

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Reviewed: Jul. 16, 2009

Loved these rolls! I followed the recipe exactly & they came out very good. However, I would probably recommend halving the recipe as I had 12 people over and still had a ton of leftover rolls.

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 15, 2009

I'd give it 5 stars if I didn't end up having to add an extra cup to cup and 1/2 of flour every time. The taste is fabulous, it just eats a ton of flour.

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Carrie S.

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Reviewed: Apr. 14, 2009

Wonderful! I made two different recipes for Easter. This one and another. Both were excellent. I used butter instead of shortening. Great texture and great taste.

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Bobbie

Cooking Level: Expert

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Reviewed: Apr. 10, 2009

great, easy dough. Used it to make bread in the shape of a bunny with my granddaughter.

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MARYTNY

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

delicious! i substituted fake butter for the shortening, and rice milk for milk, and fake egg mix for the eggs. I also halved the recipe, and somehow only got 6 rolls about the size of a small orange, and a mini baguette that would have made another 2 1/2 rolls maybe. I think I have to work on the rising stage, making sure the dough is moist instead of crusted over a bit.

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jade

Cooking Level: Intermediate

Home Town: Manahawkin, New Jersey, USA

Living In: Cambridge, Massachusetts, USA

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Reviewed: Feb. 11, 2009

Good rolls. I cut the recipe in half and it made 9 large dinner rolls. I also used country crock instead of shortening and they came out really good. The dough is very wet- I used almost another cup of flour during the kneading stage. Next time I will add honey to the dough to play up the sweet flavor. Will definitely make again.

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caelers

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Reviewed: Dec. 21, 2008

Very simple, don't worry about substituting butter for shortning, I did and it turned out great. I made these as part of our big Thanksgiving and now I'm required to bring these for Christmas!

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SAWASEWA

Cooking Level: Expert

Home Town: Ames, Iowa, USA

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Reviewed: Nov. 30, 2008

I did not like the flavor of the rolls, which is too bad because they were light and fluffy. I made these along with another yeast roll and these barely got touched.

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 27, 2008

I made these rolls for my family at Thanksgiving and they absolutly loved them. It was agreed that they should be made each real. Thanks for sharing this amazing recipe.

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DebiJoe135

Cooking Level: Expert

Home Town: Mt. Vernon, Missouri, USA

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Reviewed: Sep. 21, 2008

These are amazing. Very chewy and soft and they definitely come out with a nice golden top. But what amazed me the most about these rolls is they keep really well. Usually rolls dry out after a couple of days even when kept in a sealed container. But 4 days later when I pulled these out of the bag they were still super tasty after a 25 second spin in the microwave. Definitely keepers!

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 22, 2008

These were loved by my family

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SUZYQ3885

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Reviewed: Dec. 26, 2007

These were very good. I was a little suprised after adding the 6th cup of flour the dough was still very wet and I would not have dumped it out to knead it. I had to add about 1 1/2 more cups. Next time I will also add about 1 tsp more salt. Very good tasting though and I still give a 5 star. I also used the rapid rise yeast and it worked fine.

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Lady Pamela

Cooking Level: Intermediate

Home Town: Rainier, Oregon, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Dec. 14, 2007

My family loved the rolls. Even my mother loved them and she has an awesome recipe of her own she's been using for years. Thanks. I'm making more tonight.

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Rugbywife

Cooking Level: Expert

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Reviewed: Nov. 29, 2007

I made these for thanksgiving. Everyone loved them. I made them into 3 different kinds of rolls. I made crescent, Parker House and pan rolls out of them.

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