Reviewed: Nov. 22, 2009

Best rolls ever! My family begs for these rolls. The spices are excellent without being overpowering. Wonderful.

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Steph

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Reviewed: Nov. 4, 2009

I would give these a 3.5 if I could. They had good flavor and were super easy, but the texture was a little strange for a dinner roll. Good base recipe...you can definitely change this one around to suit your own tastes and if you're looking for something quick this is it.

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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 8, 2009

These are awesome! My whole family gobbles them down. I however omit the sage, terragon and nutmeg and add different spices such as sun dried tomato & herb, dill, onion etc based on what I am serving them with. The basic recipe is perfect for any type of bun or bread. The only other thing I change is to use bread flour instead of all purpose flour. I have also used it to make a loaf for garlic bread. This one is definitely staying in my recipe box!

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mamato4mrmonkeys

Cooking Level: Intermediate

Home Town: Mount Brydges, Ontario, Canada

Living In: Strathroy, Ontario, Canada

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Reviewed: Jan. 4, 2009

We didn't like these at all. Extremely heavy and dense, a cross between a biscuit and a muffin. Flavor wasn't that hot either. Won't make them again, sorry.

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Boos_Mommy

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Reviewed: Nov. 5, 2008

My children all loved these! Excellent base recipe for rolls. I did add garlic powder, rosemary and parmesan. These would also be super with cheddar cheese inside. Could use a bit more salt and tiny bit less sugar. But they were delicious. The kids liked the muffin shape, My husband did not (he usually hates sweets--I think there was a connection he made)

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LpgFamily5

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

I love the fact that this recipe does not require kneading the dough but...I didn't care for the texture. I wanted more of a fluffy roll. This was more like a biscuit.

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Holly

Cooking Level: Expert

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Reviewed: Jul. 7, 2008

Surprisingly good. I'm used to garlic herbed rolls and these were on the sweeter, lighter side. A nice change from the typical herbed roll. Be prepared for very gooey batter but they rose well and baked sooner than the time allotted for. I only needed to spray cooking oil (Pam) in the muffin pan and they didn't stick at all. Everyone loved it and they were very quick. I love how it didn't require kneading and only used one bowl.

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Sheri O.

Cooking Level: Expert

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Reviewed: Jul. 5, 2008

These were delicious. I realized half way into baking that I had no eggs so I just added a tbs. of baking soda. I also added some spinach and 1/4 cup Parmesan cheese. They smelled wonderful and were not very dense at all. 4 stars only because the original recipe would probably be too bland for me.

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Meagan

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

My second time working with yeast. I got a little nervous because the dough really never rose but I went ahead and put the dough into a 6 jumbo muffin tin kept them on top of the stove covered while the oven preheated and they finally GREW. I guess they needed more warmth. Put them in the oven and they came out beautiful. Nice and golden and delicious. Tarragon is my favorite herb so I will definitely keep this recipe in my recipe collection. Thankyou.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2008

awesome! made them with half wholewheat flour. herbs were very subtle, and they were SO light and fluffy!

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shawnessym

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

These came out just lovely. But, of course, I wouldn't be an Allrecipes reviewer if I didn't have to admit to changing a few things. I used a tablespoon of italian seasoning instead of the recommended seasoning, 1/2 a tablespoon of garlic powder (and next time plan to use real minced garlic, just to experiment), and about an ounce of fresh grated parm reggiano. The rolls came out perfect and delicious, nice and herb-y. I am very pleased.

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squid

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 12, 2007

VERY easy to make, and a wonderful herby flavor. I knocked one star off only b/c the texture to me wasn't like a roll or biscuit. It was almost more like bread - very airy and fluffy. The lack of density is what I missed. But the taste is outstanding. My family loved them.

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Diana

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Cartagena, Bolivar, Colombia

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Reviewed: Apr. 30, 2007

Good base for great rolls, would go good with soup or stew. Gonna try to sub the herbs for parm cheese and garlic powder and italian seasoning. Very tasty, smell up the kitchen pretty good. Plus easy and you have most of the ingredients in your pantry...

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SUUP

Cooking Level: Intermediate

Home Town: Warmond, Zuid-Holland, Netherlands

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 31, 2007

I would give it 5 stars, but I just don't feel I am an expert on breads or rolls yet. Here's the scoop. I've recently been the lucky recipient of a beautiful stand mixer (gift from the hubby). We started (desperately trying) to make bread, and no success!! So, I said to my BORED 14 year old son..."why don't you show us how it's done?". I suggested he puts his parents bread making efforts to shame. The first batch (yes he made two batches the same day) he asked me a couple of questions. Do I just crack the egg in the bowl, is this smooth and how long should it rise? He made the first batch 97% on his own. The recipe says to scoop into 8 muffin cups. THEY WERE HUGE! The 3 kids and I chomped them down! But wait, dad didn't get any yet! So my son moved on to a second batch. 100% on his own. It made 11 this time. (I think 10 makes them the perfect size) They are delish to us! The flavor is great. I think mom will try them next time and expirement with a little fresh grated parm cheese & herbs on top. Oh, one more thing, about 1/2 way through cooking we brushed them with melted (real butter) ENJOY!

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LadyBugMomma

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Feb. 8, 2007

Quick, easy, delicious. I followed the recipe exactly and they turned out beautiful and delicious.

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TRUCKERBOO

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Jun. 29, 2006

These were really good like another reviewer noted they are like a cross between a dinner roll and a muffin but they are delicious. Can't wait to make them again with other spices.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: May 1, 2006

Not sure if the original is worth a 5, but I altered the recipe which is why I'm giving it a 5. I used 2 1/4 tsp active dry yeast, 1/2 tsp sugar 1/2 cup warm water, 1 cup plus 4 Tbsp flour, 1 Tbsp Oil, 1/2 tsp salt, 1 1/4 tsp garlic powder, 1/2 tsp oregano 1/2 tsp basil, and 2 Tbsp Parmesan cheese. All I can say is YUM YUM...straight from the lips and onto the hips!!!

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Mar. 6, 2006

These are very easy to make. Cross between a biscuit and a hearty dinner muffin. It went well with the Italian Sausage Soup on this site. I did 'tweek' it a bit on the spices, I added parmesan cheese (from the can), Italian seasoning and garlic powder instead of sage, tarrogon, and nutmeg due to having an Italian dinner. But the basis of this recipe IS a keeper! I'm sure with different meals, your mind could go wild and the list could be endless.

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: Dec. 19, 2005

I made these rolls last night for a family Christmas celebration. They had a good flavor, but they seemed to be a little heavy. I prefer a lighter yeast roll. For the amount of time they take though, they are worth the effort. Good recipe.

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THEARRANGEMENT101

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 7, 2005

I can't imagine any easier roll recipe, and this is easy and good enough to whip up for guests. I didn't have sage and substituted Italian seasoning. I would imagine this recipe is a good jumping off place for many herb combinations. I got 9 rolls out of the recipe, but I would try for 12 next time because I thought they were a little too big.

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