Reviewed: Apr. 14, 2012

Great rolls. Mixed the dough in my bread machine(as I was busy at the time) .Still turned out great. Went well with the soup I made for dinner.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Dec. 3, 2011

Turned out to be lead rocks in the oven.

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Reviewer:

Renne Thomas

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Reviewed: Nov. 26, 2011

good basic classic dinner roll. Used whole fat buttermilk, and butter flavored flakes. surprisingly, I didn't get the tang of the buttermilk. Good crumb, and dough came together nicely. I do however, knead my dough for more than 3 minutes by hand to get the gluten moving. made smaller rolls for dinner and got 24 rolls in a 9x13 pan. Flours may vary so I did have to add a bit more flour but not alot.

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Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Nov. 25, 2011

Made these last night for a neighborhood Thanksgiving dinner. I've already been asked to bring them again next year. I've never been much of a baker but found these to be easy and rewarding to make.

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Reviewer:

barbjens

Reviewed: Oct. 17, 2011

These are delicious!! I followed the recipe exact except made 12 rolls instead of 9 and they were still quite big but so tasty!!

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Sep. 3, 2011

These were delicious, and made twelve rolls that fit perfectly in a 13x9 dish. The kids made short work of these and they were gone the next day. Excellent recipe!

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Reviewer:

CATIETOD

Cooking Level: Intermediate

Reviewed: Jul. 28, 2011

Good rolls. I cut the sugar by a tablespoon and didn't use all the flour. A larger pan than an 8x8 is definitely needed. I started with that then tried a 13x9 but ended up using a larger pan again. I only made 9 rolls and they were large but that was ideal as I wanted to use them for barbecued beef sandwiches. Thankyou tullius these were just what I wanted.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Jun. 15, 2011

Great recipe! I made these today and they came out perfect. Yield was about 15 rolls and cook time came out a bit below 15 minutes in my old world oven. Next time I make these I will add extra sugar since I like my rolls to be a bit sweet and these didn't come out with a sweet flavor. They still came out ever so soft and uber delicious and I'm eating one with coffee right now. I'll upload pictures in the next day or so. Thanks for this great recipe=) !!

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Reviewer:

Miss Pixxxie Pie

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Austin, Texas, USA

Reviewed: May 29, 2011

Very good, but a word of warning: If you make more than 9 rolls, which, if you make normal sized rolls out of this, you will get more like 17, bake them for much less time than listed here. Maybe 15 minutes would be enough for smaller rolls. But the taste is wonderful!!

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Reviewer:

nisismom

Reviewed: Apr. 24, 2011

I made this tonight with dinner. This was the first bread recipe I've made with yeast And it came out amazing! The rolls taste best right out of the oven. This is a very simple recipe and I will be using this recipe very often.

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