Reviewed: Jan. 24, 2010

I Found If You Bake On Greased Flat Cookie Sheet. That These Rolls Come Out Bigger And Better Looking. If There To Sweet Then Next Batch Omit 1/4 Cup Sugar. I Tryed With 3 Yeast Total Instead Of 2.5 And You Cant Beat The Results. Better Than Grandmas I Think

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25 users found this review helpful

Reviewer:

gizmothy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Pasadena, Texas, USA

Reviewed: Oct. 27, 2010

i found this recipe to be just what the doctor ordered. i tripled the sugar though because my family loves sweet rolls. they were a huge hit at easter dinner this last year.

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20 users found this review helpful

Reviewer:

Jenn

Cooking Level: Expert

Home Town: Buda, Texas, USA

Living In: Bastrop, Texas, USA

Reviewed: Nov. 24, 2010

I used 5 cups of flour initially and only had to add another 1/2 cup for the right consistancy. A big hit! They are delicious and everyone loved them. I will use this recipe again and again. This is a little more dense than some yeast rolls but that's what made it like G-ma's! Mmm mmm.

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6 users found this review helpful

Reviewer:

mtmama

Reviewed: Feb. 4, 2012

I knew when I seen "lard" in the recipe it was a old recipe, so it had to be good. My mom has been making these rolls as long as I can remember. We have them every year at Thanksgiving. Best rolls on the planet.

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5 users found this review helpful

Reviewer:

Chef Jim

Cooking Level: Expert

Home Town: Granite City, Illinois, USA

Living In: Caseyville, Illinois, USA

Reviewed: Jan. 4, 2012

These rolls are amazing sweet, tender, and easy to make. Would make this again and again.

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5 users found this review helpful

Reviewer:

balloons111

Reviewed: Apr. 25, 2010

Most yeast roll recipes that I have tried have not called for sugar! These were OK! But not GREAT!

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2 users found this review helpful

Reviewer:

4-H girl

Cooking Level: Intermediate

Reviewed: Aug. 18, 2009

Almost as good as Grandma's. After all, you all can't knock your own grandmother's cooking!

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14 users found this review helpful

Reviewer:

maniacs5

Cooking Level: Expert

Home Town: Lincoln, Maine, USA

Living In: Duarte, California, USA

Reviewed: Oct. 17, 2010

A good basic start for a yeast roll, seems to be a sweeter slightly more dense roll, but that it what I prefer. Like another reviewer I needed a bit more fluid after the 6 1/2 cups of flour...I think I added about 1/4 cup more warm water but it did not seem to affect the recipe at all by adding at the end of mixing when I discovered a dry dough. Rising time was closer to 60-70 minutes for doubling in size. Baking time ended up about 35 minutes on a cookie sheet. Easily makes 24 good size rolls. Very happy overall and will use this recipe again, maybe trying to brush a bit of melted butter on the tops before baking.

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3 users found this review helpful

Reviewer:

sarakingkatz

Reviewed: Nov. 30, 2010

Loved 'em! Cooked for only 45 minutes (temperamental oven issues) and added more sugar than called for due to sweet tooth. Leftovers made great "sandwich rolls" for turkey/cranberry sauce "sammies" :) Did not rise as much as I had expected and were DENSE rolls.

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3 users found this review helpful

Reviewer:

rae318

Reviewed: Jul. 17, 2012

I used 5 cups of floor (make sure its fresh) and made them into 36 smaller balls--Im a guy and do a lot of parties and these always are a hit...also try some of the ambrosia recipes here they are good too.

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3 users found this review helpful