Reviewed: Feb. 21, 2012

Mine didn't LOOK very pretty, but they sure tasted good!

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u2fan1977

Reviewed: Feb. 21, 2012

I made a half recipe of these rolls. I made this recipe in my Kitchen Aid mixer. I let the yeast bloom with the warm liquids and sugar in the mixer bowl for ten minutes, then added the other ingredients. This dough needed an additional 1 cup flour to form into a solid ball. I then kneaded it with the dough hook for five minutes. After the second rise, I rolled the dough into heaping 1/4 cup balls and plopped them into my greased cast iron skillet, then covered them and set them to rise on my warm heating pad. After the second rise, I brushed them with melted butter. I got TEN rolls out of the halved recipe, not 12--but I did make them a little big. These rolls were perfect! They were light and fluffy and just wonderful. This absolutely was a success.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 19, 2012

I made these rolls last night and was very pleased with how they turned out! They tasted very good right out of the oven and my two year old kept going back and stealing more off the counter every time we turn our head. I used better for bread flour, but next time I'll use regular unbleached. Six cups destroyed my brand new bag. I also brushed the tops of the dough with some melted butter right before I put them in the oven, just for a little buttery flavor and it turned out great.

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Brady V

Reviewed: Jan. 5, 2012

Wow! I love any type of bread, especially yeast bread/rolls. I absolutely love this recipe. I've made some minor adjustments by adding honey. I've made the recipe 6 times in one month. I made the rolls for all of my holiday events, everyone loved them, including my family. When I make them I always leave just 4 at home, if I leave more we'll try to hurt ourselves eating them. Excellent recipe!!

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Reviewer:

ktwin

Reviewed: Dec. 29, 2011

Oh my goodness.! I halved the recipe because it's just the two of us --- my husband ate most of them and declared they were the best rolls he'd ever eaten. They smelled so good baking and I just love this recipe! I'll be passing it on to my daughters, daughter-in-law and grand-daughters! Thanks you so much, Colleen, for a blast from the past; they reminded me so much of my grandmother's rolls...yum!

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jaxer

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Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Winchester, Tennessee, USA

Reviewed: Nov. 24, 2011

Thank you for this awesome recipe! These turned out great. I measured out 7 cups of flour as someone suggested but put 1 cup to the side and stuck with the 6 for the mix. As I made the balls, I added a little bit as I went because the dough was too sticky. The outcome was fantastic! They were a HUGE hit today at Thanksgiving dinner! My family has already requested I make them again!

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Hanna

Reviewed: Nov. 20, 2011

This are really good. Great directions

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klynn73

Cooking Level: Expert

Home Town: Bellaire, Texas, USA

Living In: Sugar Land, Texas, USA

Reviewed: Nov. 5, 2011

this was a super easy recipe and very yummy. I added hot peppers and cubed cheddar cheese to half the batch to make some yummy hot pepper cheese buns :)

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SNOWBUNNY19

Reviewed: Oct. 2, 2011

SO GOOD!! Halved the recipe, used quick rise yeast but it took almost the full rise time, served w/ Shepherd's Pie. Did "clover" rolls - after first rise, pulled off small pieces of dough, rolled into balls a little smaller than ping pong balls, greased a muffin tin, put 3 balls in each cup. Let rise about 25 mins, then baked 14 mins at 375. PERFECT. So good, in fact, that I'm having one w/ honey butter right now instead of ice cream. THAT good.

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Tara N.

Reviewed: Sep. 14, 2011

Delicious! My husband is a health nut & hardly eats any white bread, period. However, when i made these rolls he gobbled up 3-4 at the dinner table & stated this will be his cheat day!! I halved the recipe and placed rounded dough about the size of golf balls touching one another in a pie plate. Baked for about 16 min on bottom rack with pizza stone. They didn't get too brown & the center rolls were a little under done (gooey) but we like em like that. I also added an extra 1/4 tsp salt, used real butter, used all milk, and 2 eggs instead of 1 1/2 like the "halved" recipe called for. I'll be making these again!

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