I have made these rolls several times and every time they are excellent. I will continue to make these on a regular basis. Excellent!!

This already smells irresistible in the oven but when you bite into them, feels like you died and went to heaven. They were so soft and fluffy. Measurements given for the ingredients I felt were spot on resulting in some very delicious rolls.

recipe worked very well for me...i was lucky enough to actually have fresh honey and i made them small (got 15) and holy cow...did they every rise good and nice and light and fluffy...will for sure make this again...thanks

These got such great reviews so I was very excited to make them. They were pretty good (my son hugged me after tasting one so he just LOVED them)! Go with 4 inch cut out or you'll have small rolls not large enough for sandwiches. I will make these again but next time may add a tad more honey or even molasses for the sweetness. I didn't find the taste of honey came through much at all. I don't think these were over-the-top wonderful - but I do think they were pretty good.

very good!! very tasty!!

We really liked these. I made as is. My husband would like me to use all white flour. I would like to embrace the little bit of healthiness they have! I am going to serve chicken salad on them. Yumm.

These were so delicous with just more honey on them! A little too sweet for sandwich buns for us, though. But, we don't like the "Hawiaan sweet rolls" that they sell pre-packaged either. If you like rolls with sweetness baked IN them you probably, will love these.

Oh my goodness!!!! These are the best sandwich rolls that I have ever made. They were light. They were tasty. They were perfect. No changes to the recipe are necessary. This is a definite keeper!

Yay, a recipe that is consistently successful! This recipe has encouraged me to step away from baking only in my bread machine--Thanks!!

I've made these twice. The first time they were "okay." I was wanting to try again, which I did today. The second time, I added a little more salt (about an extra 1/4 tsp.), I added more whole wheat flour, I kneaded longer (I do this by hand), I let them rise longer, and I let them bake longer. I LOVE THESE.... I just had one fresh out of the oven with a little butter (I didn't brush the tops with butter either time because I didn't want to add the fat) and it was so good...even though I burned the bottoms on a few of them, I still wanted to eat it, even the burned part. Didn't matter. I used graham wheat flour (coarser grain), unsalted butter, and raw honey with this and that was great. Definitely try.

We LOVE the recipe, I make it as often as I can. Hubby loves these much better than store bough, and it's healthier and I know what's in it.. Awesome, thanks.!

This is an Awesome recipe! I followed the recipe but instead of rolling out the dough I rolled small amounts with floured hands and placed the dough balls on the baking stone. I let them rise for and hour and baked at 325 for 15 min. Came out GREAT! I made these rools as a protest to the increased bread prices. My family loves these and we use these rolls for all sandwiches. Thanks so much!

My husband rates these buns with 5 stars! I did mix the dough in my breadmaker. I made mini buns for roast beef sandwiches. I'll definitely make again. Thanks for sharing!

Wow-Wow-Wow- amazing- I used a dark strong tasting honey and it made all the difference- these don't last long in my house

These are really good, and the texture is about as perfect as it can get....but mine didn't rise a whole lot which made them difficult to use for a sandwich. I still did, and they held up to sloppy joe's quite well, it was just not a lot to them. I toasted one that was leftover and thought it was really similar to an English muffin....very good. I'll make them again, but might add some gluten or something to the dough since I have heard that helps with rising. Thanks much!

These were wonderful! I used 3 c. wheat flour and 3/4 c. white flour because I wanted them to have more wheat in them and 1 package of dry active yeast. Other than that I did everything like the recipe and they turned out great. They were kind of sweet which went perfect with my chicken salad sandwiches. I am going to try to shape them sub style next time.

Really good rolls! Baked these this morning and used them for ham and cheese sandwiches for lunch. I made a few minor changes to make them a little lighter in fat. I substituted fat free half and half for the milk, used half whole wheat and half white bread flour, and added a TBSP of vital wheat gluten to aid in rising. I had to use about a 1/4 cup more flour than the recipe called for to get my dough to come together. I rolled it and cut it into 4" disks with a large cup. I got 11 rolls this size, and actually would have liked them a little bigger (next time!) They rose well and get fluffy and thick, but they don't spread much, so the size you cut them is pretty much what they're going to be. I also had to let them rise for 90 minutes to get them to double before baking. Brushed them with olive oil instead of butter when they came out of the oven. Yummy! I think maybe I'd cut the honey a bit depending on what I'm filling the roll with. The sweetness worked great with the ham, but if I were to use it for something like egg salad or bbq, I don't think I'd want it so sweet. My husband and 5 yr old disagree however, and will be happy to eat anything at all on these! This recipe is a keeper! Thanks so much!