Reviewed: Oct. 13, 2009

Amazing! Turned out perfectly! I think I just gained a ton of weight after the amount I just ate.

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Reviewed: May 24, 2009

I love this recipe!! I had to bring these rolls to a family function where my mom has always brought the best rolls...SHE asked for the recipe! They were simple and the dough is so silky. We used half the batch for cinnamon rolls and we devoured those as well. Delicious!

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spagirl

Cooking Level: Intermediate

Home Town: Draper, Utah, USA

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Reviewed: Apr. 12, 2009

Every Easter I attempt to make an exceptional yeast roll. I have come close but ususally I am disappointed in the final result. This year I finally nailed it and will do away with all other recipes. I followed this to a "T" and gave plenty of rise time. Just excellent.

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MAGGIEMOO2

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Reviewed: Nov. 10, 2008

These are THE BEST ROLLS EVER!!! My husband knows it is a special occasion when I make these and I am ashamed to say that we have eaten just these for dinner because they are SO GOOD! This dough is also great to make cinnamon rolls with. I hope you enjoy them as much as we do.

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A. Norman

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Reviewed: Dec. 26, 2007

I have made these 2 times, first time I switched out 2 cups of flour for spelt flour and the other with 2 cups wheat flour, both times they were delicious. (I liked spelt flour better). They were gobbled up lickety split for Christmas and even my MIL loved them!

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twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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Reviewed: Jul. 26, 2007

These were pretty good, but turned out a little dense for me. I think perhaps I didn't let them rise enough.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Feb. 14, 2007

This was first attempt at bread, so I was looking for a recipe that was relatively easy...which this was! I was so impressed with how these turned out, especially since I had to make these entirely by hand. I used a tad less sugar, based on reviews and they were still nice and sweet. The only downfall is that after 24 hrs they are really only good for toast...awesome toast, mind you! Thanks for sharing!

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summer_lover

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Feb. 11, 2007

These are the best rolls. My whole family absolutely loved these. AWESOME!!!

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kayjus

Cooking Level: Expert

Living In: Cody, Wyoming, USA

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Reviewed: Nov. 23, 2006

My daughter Sara has made these now, for the last few years, and they continue to be the biggest hit on the holidays...enjoy!!!

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Dalou Kitchin

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 22, 2006

This is my favorite bread recipe ever. It is wonderful. I baked them for my Granny's birthday last, and they were over half gone 10 minutes after I took them out of the oven. The recipe is versital, I use it for bierocks, loafs bread, rolls, sticky buns, pizza crust, whatever I need bread dough for. I kneed the dough with the dough hook on my mixer, and that makes a big difference in how the bread turns out. A previous review said they didn't know what to do with the eggs. It says in step 2 what to do with them.

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Alley May

Cooking Level: Expert

Living In: Kansas City, Kansas, USA

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Reviewed: Sep. 1, 2006

good

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map2142

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Reviewed: Dec. 9, 2005

This recipie is sooo easy & works everytime! I don't use any other recipie for rolls. Sweet, flaky, and delicious! HIghly recommend trying this. They don't last long so I usually make double the batch & use my bread machine. Easy! Yummy :)

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SUEJACK

Home Town: Buffalo, New York, USA

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Reviewed: Dec. 5, 2005

I made this for Thanksgving, and it turned out perfectly. Everyone loved them. They were relatively easy to make, too. The only down I could say is they are much better fresh than as leftovers, but nonetheless we ate them and enjoyed them.

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Christine Betley

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Reviewed: May 20, 2005

I made these rolls in a half batch and my kids ate them so fast they didn't have time to cool! So, I'm making a full batch today. They taste like the delicious sweet rolls served at O'Charie's Restaurant. My problem is that the dough is so wet and sticky that I can't even knead it! I finally gave up, after making a big mess and let my Kitchenaid do it. I added and extra 3/4 cup of flour, but no more for fear they would get tough. Even then it was too sticky. It makes it very hard to handle. Am I doing something wrong? They are very yummy though and worth the trouble.

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AMEENAGH

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Mar. 14, 2004

I made this dough into two braided loaves, and they turned out just as nice as many of the other egg breads I've tried--very light and feathery, but perhaps a tad sweeter because there's so much sugar.

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MACKALLEN

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Reviewed: Oct. 28, 2003

beautiful presentation! But I found them way too sweet. They were so flakey and soft, I will make them again with less sugar.

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HILROY

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Reviewed: Aug. 22, 2002

This recipe made great rolls. The dough was sticky throughout the kneading process and I only added enough flour to keep my hands from sticking as I kneaded. I divided the dough into thirds, then divided each third into 16 balls. Went a lot faster than making knots, but the two knots I did make were great too. Just make sure not to add too much flour and overknead or the dough will become tough. It is not the smooth playdough type of bread dough.

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PROSPERING

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jun. 9, 2002

These were extremely good, especially after brushing and spreading butter on them. I do wish they where easier and less time consuming, but which homemade breads are. When I make breads, I turn the oven on to its lowest setting, place the dough inside, they rise beautifully and take less time to double. But, make sure you place a clean damp kitchen town on top of the bowl or the dough will develop a crust which will prevent it from rising properly.

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SWEET COOKIE LYN

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Reviewed: Feb. 10, 2002

all i can say is "awesome". thank you so much for this recipe. these turned out so soft and delicious. my family gobbled them up. i made them into rolls instead of the knots. this will be my one and only recipe to use for rolls from now on.

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Jennifer

Cooking Level: Expert

Living In: Humboldt, Kansas, USA

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Reviewed: Dec. 23, 2001

I made these for Thanksgiving and again a short time after. They were a big hit. I will be making them again for Christmas dinner. The only thing I did differently was I put egg yolk on the rolls before I put them in the oven, that made them have a nice color and shine to them. They are great, I didn't have any problem with them being too yeasty or hard.

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