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

Reviewer:

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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1 user found this review helpful

Reviewer:

ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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

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Lisa Mc

Cooking Level: Intermediate

Living In: Niagara Falls, Ontario, Canada

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

Reviewer:

Blondeprincess

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

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: 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

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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1 user found this review helpful

Reviewer:

squid

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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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2 users found this review helpful

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shawnessym

Cooking Level: Intermediate

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

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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2 users found this review helpful