Reviewed: Jan. 12, 2007

Incredible recipe-easy and they tasted great!

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Heidi

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Reviewed: Nov. 23, 2006

These rolls rock! I mean really..I would marry them if I could. I pronounce you roll and wife, you may now kiss the roll. I'm in love. So warm and soft. My soul rolls. I'm going to go live happily ever after with my rolls.

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Nov. 16, 2006

Absolutely wonderful. My family woofed these down and begged for more. The next batch I doubled (as I was not using a bread machine to mix it). I baked all the rolls, and froze half when they were cooled, so I could keep some on hand for longer than a day or two. These are the best sandwich rolls I've ever had, and will also use this recipe for dinner rolls too!!

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LINDSEYJANE1

Home Town: Winlock, Washington, USA

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Reviewed: Oct. 19, 2006

The perfect roll recipe. My boys ask me to make it all the time and they eat them up in not time. I make this reciep at least once a week

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NicnNolsmom

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2006

Perfect. I used the ring of a wide-mouth Mason jar to cut out the rolls, they were the perfect size for burgers.

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Amy D.

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Reviewed: Oct. 6, 2006

Exceptional recipe. Everyone has asked me for the recipe, and I always seem to lose my memory when I should give it out. This recipe turns a good cook into a great baker.

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Billyams

Cooking Level: Professional

Home Town: New York, New York, USA

Living In: Surprise, Arizona, USA

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Reviewed: Aug. 26, 2006

Fabulous bread. Love it for sandwiches and dinner rolls also. I had made a pan of rolls and had dough left over. I rolled them into med. balls (1 dozen) and put into a round cake pan. Let them rise and ate them with supper. They were a BIG HIT. This is a keeper for me.

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Debra Ann

Cooking Level: Expert

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Reviewed: Jul. 1, 2006

Amazing! Incredible! Delicious! I let the bread machine do all the work and just rolled out 8 decent sized rolls from the dough. Added an egg wash and sesame and poppy seeds to the top. No butter on top as these were for Turkey Burgers. My daughter says she loves them, so I can see myself making these for her lunches instead. Thankyou.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Jun. 27, 2006

This recipe turned out great! I do not have a bread machine, so I mixed this in my Bosch mixer. This is definately a winner.

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Sharon K.

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Reviewed: May 26, 2006

Delicious. I've been looking for a roll recipe for the bread maker for a long time and this does the trick. Easy and very good. Thanks

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KC

Cooking Level: Intermediate

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Reviewed: May 18, 2006

I'll never buy store bought buns again. These are light and full of flavor. I used half WW, half white flour and they turned out great!

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LivelyTW

Cooking Level: Intermediate

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Reviewed: May 8, 2006

Perfect! These were light and delicious. I substituted the egg with an additional 1/4 cup milk because one of my children has an egg allergy. That might have made them a little lighter than if I'd made them with the egg. We'll definitely make these again. I'll probably try using more whole wheat flour next time.

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PRINCESS AMY

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Reviewed: Mar. 22, 2006

I agree with the earlier reviews that these are a bit dense for sandwiches... But I still enjoyed them! The flavor was great, and it complimented our Italian Pork Sandwiches nicely. :) I don't have a bread maker, so I put everything in the MixMaster and let it do it's thing (after blooming the yeast in warm water and subtracting the 1/4 cup water from the amount of milk). I let the dough rise once, punched it down, and let it rise again. Instead of rolling it out, I broke off small balls of dough (a batch made 10 buns for us) and flattened them to 1 inch thick. I let the buns rise again on the baking sheet, and then baked. Next time, I'll lower the oven to 325 as the bottoms were browning much too fast for the rest of the buns. I had to flip them all over on the sheet to avoid burning! Oh, well... They still tasted awesome! Brushed with butter and sprinkled with sesame seeds, these buns were great nuked for 10 seconds and smeared with Country Crock! Thanks for the recipe!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Feb. 20, 2006

I absolutely hate to give a recipe such a low rating, but these just didn't come through for me. I kinda just think that the title may be a misnomer, but nevertheless, I was very disappointed. The texture of these "Sandwich Rolls" is far too dense for sandwiches. The bread completely "drowned" the meat and fillings of my sandwich. I then tried to eat my sandwich open-faced, and it was still hard to swallow. I felt like I needed to slather mayo on the bread if I wanted to get it down. The taste was fine, but the texture is NOT suitable for sandwiches. Others have mentioned that they used this recipe for actual dinner rolls. That might be the best way to go with this recipe. Again, the taste was fine, it was just TOO, TOO DENSE! I had really high hopes for this one. Too bad. I was very disappointed.

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DivineHealth7

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

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Reviewed: Jan. 19, 2006

I'm torn with this recipe. It makes a delicious looking and delicous tasting bread. However, it just seemed a little heavy for a sandwich, the bread overwhelmed the fillings. However, I have not given up hope. Next time I will use the least amount of flour possible and allow the dough to rise twice. Doing this should make the bread lighter. The only thing I changed about the recipe was replacing some of the honey with granulated sugar because I ran out of honey. I didn't have a biscuit cutter, so I used a baby bowl instead, which worked perfectly. I also only got 9 buns out of the recipe instead of 14.

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TAYLORBUNCH

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2006

I did enjoy the flavor of these rolls. They were good.

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whatever girl

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Oceanside, California, USA

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Reviewed: Nov. 21, 2005

This recipe was perfect as followed. I have made many batches and they all have been perfect.

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COOKINGMN

Cooking Level: Intermediate

Home Town: Lancaster, Minnesota, USA

Living In: Kennedy, Minnesota, USA

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Reviewed: Oct. 29, 2005

I owe my marriage to this tremendous recipe! I made them on our first date and he's been raving about my "cooking" ever since!

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KIRSTIN243

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 14, 2005

Gosh, I don't know why, but we really didn't care for these rolls. They seemed "heavy" somehow. We tend to like lighter rolls for our sandwiches.

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Reviewed: Sep. 29, 2005

I made these for my husbands lunch and we ended up eating them with our soup! Delicious - I only put butter on the ones we ate with dinner, the rest I left plain for sandwiches. Well worth the effort!

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