Reviewed: Oct. 5, 2008

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

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Oct. 5, 2008

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.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 28, 2008

very good!! very tasty!!

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Carissa

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Reviewed: Sep. 15, 2008

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.

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Sep. 7, 2008

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.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Aug. 27, 2008

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!

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Melissa

Cooking Level: Expert

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Reviewed: Aug. 16, 2008

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

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Mrs. Spots

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Reviewed: Aug. 2, 2008

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.

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Ktietje85

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 1, 2008

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.!

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kyrela

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Reviewed: Jul. 13, 2008

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!

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Natasha

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Reviewed: Jun. 10, 2008

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!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: May 17, 2008

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

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2kidsmom

Cooking Level: Expert

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Reviewed: May 12, 2008

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!

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Chikee

Cooking Level: Intermediate

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Reviewed: May 9, 2008

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.

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newmommy

Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA

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Reviewed: May 3, 2008

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!

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KimberMc

Cooking Level: Expert

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Reviewed: Apr. 22, 2008

Loved 'em! I don't have a bread machine, instead I have a 3 year old that likes to cook and it all worked out beautifully. I pulled the dough apart and she rolled them into balls. She was cute and the bread was great!

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LaurenDaniels

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Reviewed: Apr. 8, 2008

This is my favorite roll recipe. They turn out perfect every time for me.

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Mel

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Reviewed: Mar. 20, 2008

EXCELLENT! I didn't put butter on the tops after they were done baking and they were just fine. I stored the leftovers in a gallon size baggie and the next day they were extremely fresh, moist, and soft.

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PUMPKINPATCH73

Cooking Level: Intermediate

Home Town: Christiansburg, Virginia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Mar. 9, 2008

Just what a sandwich roll should be. I didn't really change anything except I used all-purpose flour instead of bread flour...and I didn't butter the tops. I followed another's suggestion and lowered the oven to 325 and let it cook for 10 mins. Then raised it to 350 for about another 4 mins till light brown and they were absolutely PERFECT!! Yielded 9 delicious rolls. Was not dense at all...but soft and nice!!!! Thanks so much!!!

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D.A. mommy

Cooking Level: Expert

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

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Reviewed: Feb. 26, 2008

The only changes I made was using 2c of WW flour and 1 3/4c AP flour with about 3/4c wheat bran added in and 1T gluten. I made 19 dinner-sized rolls that were soft and light, even a day later.

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