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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ellalouwho

Cooking Level: Intermediate

Home Town: Redcliff, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 15, 2009

These rolls were good, but I don't think they were the hit that everyone else claims them to be. I'd give them a 3 1/2.

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amateur cook

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Reviewed: Jul. 9, 2009

These are the rolls I bring out when I really want to impress people. So light, so delectable. You've changed my universe Katrina. Bless your heart.

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epeacock

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Reviewed: Jun. 12, 2009

Great!

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mcintyr1

Cooking Level: Expert

Home Town: Eagle, Nebraska, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: May 5, 2009

I highly recommend this recipe!!

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Debbie at Sacandaga

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Reviewed: May 2, 2009

Delicious! Instead of making spirals, I simply rolled them into balls and placed them in muffin cups. They turned into muffins, but that was okay. When I kneaded it, the dough was pretty sticky, so I ended up adding a lot more flour to make a stiff dough. They were really light and fluffy and tasted great dipped in tomato soup. Overall, a great recipe!

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lovemyturtles

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

I usually shy away from roll recipes as I think they can be tricky to get the consistency right. This one was easy and they turned out great! Will be my one and only roll recipe from now on - yummy!

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Kristin22

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Reviewed: Apr. 16, 2009

I made this recipe for Christmas dinner, and the family LOVED them!

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mandoerin

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

These are the best rolls! I made them once into spirals and once I just rolled into balls, both very tasty. However, the spiral ones are much prettier, but take more work, for company for sure. I also made a huge batch and partially cooked them and separated out for individual dinners and put in the freezer. Pull out in the morning to let thaw and finish cooking for dinner. Still taste fabulous!

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BRIGGSAIDEN

Cooking Level: Expert

Home Town: West Jordan, Utah, USA

Living In: Herriman, Utah, USA

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Reviewed: Mar. 16, 2009

I substituted canola oil for the butter and honey for the sugar. I made pan rolls by dividing the dough into golfball size balls and placing in a greased 10 x 16 glass casserole dish, letting them rise until doubled. They were light, fluffy, and delicious!

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CSTONEHS

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Reviewed: Mar. 7, 2009

To be honest, I was very surprised this recipe worked out because I haven't found a lot of great roll recipes online. But, WOW! These rolls were incredible! I made only a third of the recipe (next time I think I'll halve it), but used a whole package of yeast. I also added a bit more salt to strengthen the dough and make for a slow, steady rise. I made the rolls into large knots and they rose beautifully on the last rise. The dough takes a while, but the results are well worth the wait! Thanks for the great recipe.

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Loverofbaking

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Reviewed: Mar. 4, 2009

This recipe was very, very good. They turned out soft and chewy. We served them with sweet cream butter (since the rolls themselves are not super sweet), and they were a hit! Will definitely make again.

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whitty2898

Home Town: Nashville, Tennessee, USA

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Reviewed: Feb. 27, 2009

I followed the recipe exactly but since a lot of reviews said there wasn't enough flavour, I added a bit of garlic powder and basil leaves. I don't think the yeast was enough because the dough didn't rise both times I put it in a warm oven. Personally, I found the recipe too sweet but my husband loved it. It's a good, fun recipe but not one of my favourite bread recipes.

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cookiesncream

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

I just made these, and they are the best! Yum!

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GoodLookinCooking

Cooking Level: Intermediate

Living In: Lehi, Utah, USA

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Reviewed: Feb. 8, 2009

I love this recipe. I think it's easy to make because most of the time spent on it is letting the dough rise. I let my kitchen aid do all the kneading and the rolls turned out great. I think I finally found the roll recipe I've been searching for. I really enjoy the spiraled look. Like, other's said, I have to use a little more flour to make the dough not so sticky.

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laura

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Reviewed: Jan. 25, 2009

I love this recipe this is my third time making them. I use add an extra 1/2 cup of wheat flour we live in a high altitude so it's almost neccessary to add extra flour. This time I rolled them a little smaller and added sesame seeds to make mini cheeseburgers. My family loves these rolls even my son who usually does not like wheat.

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tarajalene

Cooking Level: Intermediate

Home Town: Craig, Colorado, USA

Living In: Green River, Wyoming, USA

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Reviewed: Jan. 23, 2009

My family loved these rolls. They take a while to make, you can't skip shorten the rise time or they won't be as fluffy. I halved the salt and used 3 1/4 whole wheat to 1 1/4 all purpose and it still was loved by all.

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SanDrizzle

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Reviewed: Jan. 20, 2009

The best dinner roll I've made! I meant to half the recipe since I only have 12 muffin tins but forgot so I put half in the muffin tins and half on a cookie sheet. The ones in the tins had a better texture but if you're in a pinch the ones on the cookie sheet were fine. Thanks to the reviewer who suggested microwaving 20 seconds with a mug of water! The leftovers were very good that way.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Jan. 14, 2009

Great recipe! Super easy to make.

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Chelsea

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Light Wheat Rolls

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