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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31 users found this review helpful

Reviewer:

SAWASEWA

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Reviewed: Nov. 22, 2006

The BEST dinner roll! I made them into clover leaf rolls by placing three small dough balls into each muffin tin and allowing them to rise. They are beautiful and delicious. Don't require a ton on kneading like other yeast breads I've made.

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27 users found this review helpful

Reviewer:

EmtGal60

Cooking Level: Intermediate

Living In: Martinsburg, West Virginia, USA

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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23 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 1, 2007

These were fabulous...right out of the oven. We brought them to a dinner party (to be served w/soup) and they were dry and blah. So, if you're going to eat these right away, they were very good - if not, look for something else.

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20 users found this review helpful

Reviewer:

Eileen in OK

Cooking Level: Expert

Home Town: Henrietta, New York, USA

Living In: Spiro, Oklahoma, USA

Reviewed: Nov. 3, 2006

These turned out great.My family Loved them. And I saved the left overs and they reheated very nicely.

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15 users found this review helpful

Reviewer:

TAMANNMOM

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Living In: Columbia, South Carolina, USA

Reviewed: Nov. 19, 2007

These rolls were very good, the texture was very light and fluffy. I halved the recipe, used butter instead of shortening and increased the salt. Next time a tad more salt to suit our tastes.

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14 users found this review helpful

Reviewer:

Randi T

Cooking Level: Expert

Living In: Meridian, Idaho, USA

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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8 users found this review helpful

Reviewer:

caelers

Reviewed: Feb. 15, 2007

Simple, and easy. I am usually impatient when it comes to rising times, but the flavor really comes thru if you can sit tight!

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8 users found this review helpful

Reviewer:

Lisa Marshall

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Jan. 15, 2007

This will be the staple recipe for dinner rolls now. Absolutely easy to make with delicious flavor. Excellent right out of the oven. I was impressed by how well they kept and were still as good a couple days later. I served it with a honey butter.

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6 users found this review helpful

Reviewer:

wildflower

Reviewed: Dec. 5, 2006

My mother-in-law said of these rolls, after I made them for Thanksgiving, "These are just like my mom's." You can't get better praise then that.I used butter flavor Crisco for the shortening which gave them a nice, buttery flavor.Will make again!

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5 users found this review helpful