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Reviewed: Oct. 6, 2008

this will be my go to rolls to serve with pasta or soup etc...it worked so well...i did drain my jarred minced garlic and am glad...otherwise followed the recipe...whoa i and the dud thought they were great...thanks for the recipe

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Reviewer:

smitty

	Cooking Level: Intermediate Home Town: Moose Jaw, Saskatchewan, Canada
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Reviewed: May 6, 2008

these worked well, I put them in the freezer for quick additions to the school lunch box. Added green pepper, mushrooms and garlic to the filling to bulk it up more.

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louise

	Cooking Level: Expert Home Town: Brisbane, Queensland, Australia Living In: Pukekohe, Auckland, New Zealand
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Reviewed: Feb. 4, 2008

I didn't have Parsley on hand so I substituted a list of Italian spices that I can't even remember. But it was still wonderful! Everyone loved them :)

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Speck

	Cooking Level: Intermediate Home Town: Wuhan, Hubei Province, China Living In: Memphis, Tennessee, USA
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Reviewed: Dec. 17, 2007

These were very good. Lots of garlic in these- I actually only used 5 cloves because I thought 6 would be too many for the smaller amount of dough. The whole family loved these. They were simple to make, too. I used one cup of whole-wheat flour. Great presentation!

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Dec. 10, 2007

These were luscious. I increased the butter and sugar both to 1 Tbsp. but followed the measurements exactly otherwise. I used my bread machine and ended up with a beautiful, easy to work with dough. They went really well with the eggplant parm I served last night. Yum!

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Valerie's Kitchen

	Home Town: Sunnyvale, California, USA Living In: San Jose, California, USA
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Reviewed: Jul. 6, 2007

Great rolls - my family loved them! Keep the dough light, I used a little too much flour the first time and they were pretty heavy. I tried again and they were beautiful.

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