Reviewed: Jan. 18, 2009

I followed the exact directions and these came out flat and dense. Who knows what I did. The flavor was still good and I'll definatley try again, this time mixing the yeast in with the dry ingredients like I usually do. I wanted to use them for pulled pork sandwiches but instead I had to make a quick batch of biscuits.

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EM357304

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 16, 2009

great rolls. I didn't use a cutter but instead divided in 8 and rolled them out by hand. I needed to cook them a tiny bit longer, but they were amazing.

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Jennifer Anne

Cooking Level: Intermediate

Home Town: Rhinebeck, New York, USA

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Reviewed: Jan. 15, 2009

Absolutely wonderful! Made homemade breaded loin last night for supper with sweet tator sticks and these fantastic bunz! WOW! I also must confess they are delicious the next day warmed up with a bowl of potato/broccoli soup!

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Lara

Cooking Level: Expert

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Reviewed: Jan. 13, 2009

These rolls are great, and my husband loves them too. They're very soft and perfect for sandwiches or burgers. I followed the recipe exactly, and next time will experiment with more whole wheat to see how it affects the recipe.

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jennbnsf

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jan. 11, 2009

Wonderful, I accidently added 1/2 cup of honey instead of 1/4 and they were still great. There's no nead to roll and cut them out, my rolls turned out beautifully and I just hand formed them. I made big ones and got 7 out of the batch.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Jan. 6, 2009

Great recipe as is. The only change I made was to omit the melted butter on the top to make the rolls a little healthier.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Dec. 28, 2008

Excellent rolls. I made these by hand and I only needed 2 1/2 cup of bread flour. I got 8 hamburger size buns out of it. I used oil instead of butter. Everything else was the same. The dough was very easy to work with. The buns came out soft and tender with a nice flavor to it. Keeper recipe. Thank you.

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DIEM

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Reviewed: Dec. 23, 2008

Oh wow. These are great. I made them into smaller rolls (about 24/batch). This recipe is a keeper!

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 18, 2008

Worked great with BBQ loose meat sandwiches. I am excited to try it with butter and preserves tomorrow morning...or later tonight.

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MommaPintler

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

I thought these were very delicious. I made them into dinner rolls for Thanksgiving and recieved many compliments. I plan on making them as sandwich rolls for Christmas to set on my buffet with my ham and roast beef.

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Marcia

Cooking Level: Expert

Home Town: South Vienna, Ohio, USA

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Reviewed: Nov. 29, 2008

I made these for thanksgiving dinner this year, everyone loved them. I omitted the egg, made the dough in my Kitchenaid stand mixer cause I don't have a bread machine. Shaped the rolls and baked them in a muffin tin. Very good recipe.

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KYcooky

Cooking Level: Expert

Home Town: Millersburg, Ohio, USA

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Reviewed: Nov. 26, 2008

Delicious. My kids loved them for sandwiches and plain for after school snacks.

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Skidlett

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

I love this recipe. I found the recipe Sunday and have already made 2 batches of rolls and 2 loaves of bread. I don't have a bread machine, so I use my standmixer. I put the dough hook on warm the milk and honey, proof the yeast for 10 min., add the eggs and butter, measure all dry ingredients in a bowl and whisk to make sure distributed, slowly add flour mix in 3 batches.Then I knead with the standmixer 7-10min.To make sure gluten is developed take a golf ball sized piece of dough and stretch in opposite directions using your thumb and forefinger of both hand. If it stretches thin enough to see light through without it tearing right away it is ready.)Then I just followed directions for the rolls or I made loaves. Thank you again. Know my kids only want mom's bread and not store bought bread. We all had fun making it.

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Angie D

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Reviewed: Nov. 12, 2008

Really a great bread.

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carollou3

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Reviewed: Oct. 24, 2008

These are perfect for sandwiches. They hold together very well, and have great flavor and texture. I've made them 3 times now, and my only suggestion is to add a bit more salt (+about 1/4 t.). Those trying to keep salt down may not agree, but for us, it really brought out the flavor. I don't have a bread maker any more, so I kneaded by had for about 5 minutes or so, adding sprinklings of flour so I could work the dough. Easy though, no problems.

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Oct. 19, 2008

Yum! These rolls are very good! I used them as the base for the Lunch Box Handwich recipe from this site; the sandwiches were very tasty and my family really liked them. One thing I had a problem with was the amount of flour; I found that I needed an extra 1/2 cup in order for the dough to be firm enough. Other than that, this was a very easy and tasty recipe! Thanks for sharing!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Oct. 16, 2008

My go-to recipe for fresh dinner rolls. I follow the recipe exactly, but I allow the dough to rise twice, and the rolls always turn out very light and airy. I do not roll out the dough - I just divide it into 12 balls, then shape by hand. They freeze beautifully!

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JAMESMUM

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Reviewed: Oct. 16, 2008

Didn't rise a whole lot, were somewhat dry and bland. But I will try again, as the texture was nice and my 2 year old LOVES the smaller square ones I cut out. I also did some in a glass pie pan, sides touching one another, and those were a little less dry.

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MichellesVegKitchen

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2008

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

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Bonnie J

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

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.

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