Reviewed: Nov. 6, 2009

Excellent! My husband never likes my homemade bread, always preferring store bought, but he really liked these a lot! The only change I made was to use all bread flour, no wheat flour. I will make them again!

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Boos_Mommy

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Reviewed: Nov. 1, 2009

These were great. I didn't have wheat flour or honey so I substituted regular bread flour and brown sugar. I can't what to try these with wheat and honey. Thanks for sharing.

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BRIANNEK1

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Limaville, Ohio, USA

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Reviewed: Oct. 23, 2009

I made a double recipe of these since we have a lot of stuff for sandwiches in the fridge. I thought they were good but bf said they were "hard". I do believe he means dense. I suppose for him I should've added some vital wheat gluten, but I never know . . .anyway, if I make again I'll add that vital wheat gluten for the picky bf. I didn't add the butter bc I was planning on them for sandwhiches. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 17, 2009

Simply awesome! Thank you!

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DKMAIL

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Reviewed: Oct. 8, 2009

Fantastic!!! Followed this recipe to a T and it turned out perfect! Will use this again and again!

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KAZSIL

Cooking Level: Beginning

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Reviewed: Oct. 7, 2009

the dough did not turn out well, not enough flour? Will not use this recipe again

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manga penwell

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Reviewed: Oct. 6, 2009

Love these. I use 3 cups whole wheat, 1 cup white (unbleached). I chop up sundried tomotoes and throw them in. make sandwich buns and dinner rolls as well! MMMmm!

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Monster64

Cooking Level: Expert

Home Town: Grayslake, Illinois, USA

Living In: Conifer, Colorado, USA

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Reviewed: Oct. 4, 2009

I guess I am looking for something that rises more... This bread stays flat no matter how long I let it rise before baking.

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Starsha

Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA

Living In: Helena, Montana, USA

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Reviewed: Oct. 3, 2009

Prepared as is but made into 24 dinner rolls. Soft and delicious. This is my favorite roll recipe right now and I make it a couple times a week since it gets eaten so quickly.

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Paula

Cooking Level: Expert

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Reviewed: Sep. 20, 2009

I have made these once and am making again. They are incredible! I used a wide mouth jar ring to cut them ou and it made the perfect size for sandwiches and hamburgers. Amazing and Easy!

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shira7902

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Reviewed: Sep. 20, 2009

The recipe was accurate and these were easy to make. I thought they would be lighter and found that I was disappointed that they were too dense for our family's liking. I have never had bread with honey and for me, I think it's a little too sweet. I'm still rating this a four because the recipe turned out well it just wasn't to our personal taste.

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linda0989

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

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Reviewed: Sep. 18, 2009

Since I found this recipe in July-09, I've made it twice and I'm making them today again for the third time. I double the recipe and use 3tsp. yeast since I don't have a bread machine. These have turned out wonderfully and everyone in my family loves them, especially my son who's requested them for his birthday for burgers. Very easy to make.

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cruzmom

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Reviewed: Sep. 9, 2009

Until this recipe, I've been "challenged" as a bread baker. This recipe works for me! I can't mess it up! Thanks for posting! Try this, you won't be disappointed...I was out of wheat flour but all-purpose white flour worked great.

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Johanna

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2009

Very tasty and moist!!! I made as a loaf, cooked @350 for 23 mins. I didn't have a problem with the rising, the only change I made was used brown sugar in place of honey (all out), still will make again and again

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Sep. 5, 2009

Great! Even the kids love them.

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Arlene

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Reviewed: Sep. 4, 2009

These were amazing. I used my largest round cookie cutter and they were perfect for packing sandwiches in lunches for my 2 teen boys. They even asked for them with dinners as plain ole dinner rolls. Oh yeah, we'll be making these again. And again.

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Crikkitt

Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA

Living In: Midland, Texas, USA

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Reviewed: Aug. 28, 2009

Excellent Sandwich Rolls, I followed the recipe exactly and everyone loved them and was asking for more. Will definately be making over and over!

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Greta

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Reviewed: Aug. 27, 2009

Wow, these are fantastic!! I changed the flours around so used 2 3/4 c. whole wheat flour and 1 c. bread flour. I used 1 T reduced fat butter sread and non-fat milk. Made into perfect little sandwich rounds and they are so soft and delicious. I did use one pkg of regular rise yeast also.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 27, 2009

It is back to school time and I wanted to make these for lunchbox sandwiches. They are fantastic! I ended up with 14 but next time I will cut them bigger (5" or more inches0. They are just a little on the small side for sandwiches. So far I've used them for meatloaf and turkey sandwiches. So much more wholesome than store bought and so much tastier.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 15, 2009

This was my first time making bread/rolls by hand (maybe in Home Ec?) I am really glad I tried. Now when we're in a pinch for bread or just feel like homemade, I can make my own. I would love to do it every week as some reviewers say they do, but there's just not enough time in my days...and I am rather partial to a particular loaf of store-bought bread. I will definitely make these as often as possible as the DH and children absolutely LOVED them. =)

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