Reviewed: May 8, 2012

Fabulous rolls - good flavor and texture. The only change I made was to use bread flour instead of the all-purpose flour. Not only are they delicious, but very attractive too.

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Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Apr. 22, 2012

Excellent-- great flavor and texture! Because of cholesterol concerns, I substituted canola oil for the butter in the dough and did not brush tops with melted butter. Still soooo good!

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Reviewer:

Stefanie

Reviewed: Apr. 9, 2012

My whole Family Loved these!!!! They were really good!!

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bethleann

Cooking Level: Intermediate

Reviewed: Mar. 30, 2012

Very easy recipe. Light and fluffy. Didn't follow the ricipe exactly. Added 1/2 cup of brown sugar in addition to the 1/2 cup of white sugar. And added 1 tsp. more of salt. Other wise followed recipe as written.

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Reviewer:

Linda

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Princeton, Indiana, USA

Reviewed: Mar. 6, 2012

These were really pretty simple to make. It took a little longer than I thought it was going to take to rise, but that could have been my kitchen. Great idea to roll them out..kids liked the shape.

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Reviewer:

Corrine

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bonner Springs, Kansas, USA

Reviewed: Feb. 28, 2012

Fantastic recipe, turns out wonderful every time. One thing that did take me off guard was how sweet these rolls are - they're *sweet*! Really nice as rolls served with a dinner of meat and potatoes, but definitely not a sandwich roll, if that makes sense. (Note: as a salt hound, I'm biased - it could very well be these are perfect for 99.9% of the population's sandwiches and I'm the weirdo.) I've made the recipe cutting the sugar in half too and it's turned out terrific.

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Typogoddess

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Feb. 23, 2012

To make this easier, you don't have to worry about rolling them up. When I'm in a rush, I just roll the dough into balls and bake it like that. Still turns out great!

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Reviewer:

Natalie

Cooking Level: Expert

Home Town: Greenwood, Indiana, USA

Living In: Del Rio, Texas, USA

Reviewed: Feb. 12, 2012

They were a bit too light and bland for me. . . Perhaps they just need a tad more salt and/or sugar. Not bad, but not worth all the effort/rising time. . . I've had much better.

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Reviewer:

kchris

Reviewed: Feb. 12, 2012

I added some thinly sliced beef, green onions, and cheese before rolling them up. Turned them into a great lunch box alternative.

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Reviewer:

bakerchick

Reviewed: Feb. 7, 2012

These were soft and really good. I substituted canola oil for the melted butter and I brushed them with olive oil before baking to make them dairy free. I also used white whole wheat flour. I've made a lot of roll recipes and this one is one of my favorites. I will definitely be making these again.

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