Reviewed: Nov. 9, 2009

Great as is! Even my fan of white bread husband really liked them. I even snuck in a little more whole wheat and did 2 3/4 C whole wheat and 2 C bread flour. I seperated the dough in halves at the the end and then rolled each half up and sliced as I would when making cinnamon rolls with a piece of thread. Less time and effort with the same results.

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Bri

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Reviewed: Nov. 6, 2009

This it the first time I've ever made wheat bread and, although I have nothing to compare it to, I thought these were great! They were definitely light with a soft crust, the perfect dinner roll. I would even consider making these into wheat cinnamon rolls because they're that soft and yummy. This one it definitely going into the recipe binder!

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misscarolb

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: Pasadena, California, USA

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Reviewed: Nov. 1, 2009

My family loves these rolls and, though they take a little longer, they are worth it. Like most other people, I always end up having to add flour to get a stiff enough dough. I just add extra to the board and knead it in as I go.

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CIMORENE82

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Oct. 31, 2009

I was very impressed! I halved the recipe and made this with all whole wheat flour (about a 1/4 cup less than called for) and 2 packages of yeast. Also added a little more sugar, as other reviewers suggested. I was amazed at how wonderfully the dough rose and how easy it was to knead. I tied the dough into knots and they turned out great. The rolls were really light and fluffy - a great texture. They warm up great too. I think that because I used all whole wheat flour, it was a little bland. I'll have to experiment with ways to make the "all whole wheat" version tastier. :)

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Stephanie

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

awesome. Easy to make, even with all the rise time. Light, fluffy, sweet and very tasty. My three year old could help with these, they were so simple.

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Kitten

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Reviewed: Oct. 21, 2009

Very good - the only changes I made were using bread flour in place of all-purpose and used 2 cups whole wheat flour+1/4 ground flax seeds. I doubt this affected the outcome or the flavor much, if at all. I followed another reviewer's suggestion and after the 2nd rise, punched the dough then divided in 1/2. I then rolled out and spread with melted butter, rolled up jelly roll style, and finally cut into 12 pieces.

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rayandshy

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

great recipe! made half into cinnamon rolls and boy, are they soft and chewy! the other half i made into buns...my daughter just tasted it and all she said was..yummmmy! will use this from now on..thanks katrina!

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ella

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Reviewed: Oct. 7, 2009

YUM...very pleased! Really light and airy...very good and a full proof receipe...even survived my novice boo boos!! (My yeast didn't proof the first go around, so I added more "live" yeasties mid-way thru he process. What the heck, there was no stopping the train once we were on it) Used specialty flours I bought from Whole Foods bulk section...a mix of Gluten Wheat Flour and Organic White... That way I only had to buy what I needed in case this inspiration is short lived. (Ok..I so went for the Organic thing too this go around) Also added about 1/4 cup of ground Flax seed..cause I had it on hand..a good way to use some of it up. Increased the Kosher salt I used by another 1/2 of a teaspoon. Not having made homemade bread for years...I of course was skeptical these would even be eidible especially after all the mishaps, hand kneading, and multiple proofings. BUT... to my very pleasant surprise...the sturdy little doughball was very resilent, and it turned out wonderful rolls. Give it a try!!

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Marebell

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Reviewed: Sep. 23, 2009

Great rolls! I followed the directions exactly but needed more flour to achieve the right dough consistency. My husband and kids really liked these!!

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jennleee

Cooking Level: Expert

Home Town: Miami, Florida, USA

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Reviewed: Sep. 19, 2009

Very nice--didn't change a thing ingredient wise. I halved the recipe and made the dough in the bread machine. Although I was intrigued by the swirls, I didnt make them bc I wanted sandwich rolls. I made 8 rolls out of the halved recipe, which gave me some good sized rolls for meatball sandwiches. I baked for about 25 minutes and they were perfect. Bf didn't seem to notice they had ww flour, which is always a plus. 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: Sep. 17, 2009

The best bread recipe I have used. Great tast, perfect for freezing and you can use any roll shape you want and it still comes out perfect. Thank you for letting us enjoy your recipe!

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missy

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Reviewed: Sep. 14, 2009

I have to say first that this is the first recipe that I have given all 5 stars to!! These rolls are FANTASTIC! I have made lots of bread and rolls before, but these were by far THE best! The only change I made was that I substituted half of the All Purpose Flour for White Wheat flour (in addition to the Whole Wheat) This was definitely the lightest wheat roll I have had. I ended up with extra dough some how, so on top of making 2 dz rolls, I made a whole loaf too, so I would have one ready, just in case. Will make this again!!

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Tara

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Reviewed: Sep. 13, 2009

Great recipe to start out with, when you are experimenting with whole wheat flour! Mine turned out to be very nice looking and tasted great. I will definately make these again...thanks for the recipe.

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Katrina Smith

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Reviewed: Sep. 5, 2009

These were awesome! I made a couple of changes to cut a little of the fat out of the buns. After the second rise I did not roll the dough out and brush with butter. Instead I made the dough into 24 balls and placed in greased muffin tins. After the third rise I brushed the tops of the buns with an egg wash made of an egg beaten with a couple of tbsp. of water instead of using butter. The buns were terrific. I will definitely make them again with my modifications.

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ROBINANNE2

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Reviewed: Aug. 30, 2009

Heavenly! I take each rectangle of dough, brush it with butter, and roll it up jelly-roll style. Then I slice it into 1 inch medalions. It seems a little faster to me than rolling each strip individually, and I love the way they pull apart when you eat them with butter in between each layer. Awesome recipe: thanks!

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C. Stuart

Home Town: West Valley City, Utah, USA

Living In: Edgewood, New Mexico, USA

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Reviewed: Aug. 16, 2009

These rolls are easy, and turn out well every time. The variations I have made: Use 2 cups white flour, 2 cups WW flour, and then make up the difference with ground flax seed. Also, instead of cutting and rolling them, I have flattened each portion and filled them with seasoned ground beef, curried chick peas, etc. If trying this, remember to place them pinched end up in the oven- if you put them in pinched side down, the tops will split.

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