Reviewed: Jun. 29, 2000

I will look forward to trying these - my children are grown but they stil love rolls.

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16 users found this review helpful

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Reviewed: Jun. 14, 2002

These were good, easy rolls... nothing spectacular, but definitely a good recipe to have around when you want to whip up some quick rolls for dinner. I added parmesan cheese to the batter, which was very good. I just want to know-- in what world does this recipe make 8 rolls??? I made 12, & I filled the muffin cups almost to the top!!

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26 users found this review helpful

Reviewer:

JLD114

Reviewed: Apr. 20, 2003

This is the only bread recipe that I can do with awesome results. It is the easiest and the quality of the rolls are great, especially during the holidays. I have also made more than the recipe calls for. I suggest using a 12 muffin tin. I have used different herbs that I like such as thyme, and rosemary when I make them with a roasted chicken. Experiment with the recipe. And make sure to place this one in your recipe box, because people will be asking for the recipe.

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20 users found this review helpful

Reviewer:

WHONEYCAT

Cooking Level: Intermediate

Living In: Riverside, New Jersey, USA

Reviewed: Jun. 12, 2003

These were easy to make considering it was my first experience with a yeast rising bread. In fact my eleven yr. old daughter helped me make them. The texture of the rolls were very good, almost a cross between a biscuit and a roll. I think I'll try a different combo of spices next time as the sage, nutmeg flavor wasn't my favorite. Will try with rosemary or maybe dill.

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5 users found this review helpful

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Juddbee

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Aug. 3, 2003

These were very good rolls, and I gratefully extend my thanks to the author. However, there are a few pointers I'd like to share which may help other readers: 1) You may need to add more herbs, they could've used a "kick" 2) I used my 6-muffin jumbo tin and it worked well;I would not have have enough batter for the 12-muffin tin, unless I made these super small, and if you do that, what's the point? 3) Don't drop them by spoonfuls into the tins - wet your hand and grab blobfuls, it's much easier! This recipe is a keeper and we enjoyed them last night with spaghetti & meatballs.

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11 users found this review helpful

Reviewer:

LINDA528

Reviewed: Oct. 14, 2005

There is no doubt that this is one of the best rolls recipes I have ever had. My husband almost prefered the rolls over the main course. This recipe will definately be used again and again. Thank you for the recipe, I only wish I could give it more than 5 stars!!

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6 users found this review helpful

Reviewer:

Lisa Mc

Cooking Level: Intermediate

Living In: Niagara Falls, Ontario, Canada

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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4 users found this review helpful

Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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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2 users found this review helpful

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THEARRANGEMENT101

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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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7 users found this review helpful

Reviewer:

JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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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28 users found this review helpful