Reviewed: Jan. 21, 2008

This made a wonderful roll with great texture. The left overs did not dry up over night either.

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Hester G.

Home Town: Rochester, New York, USA

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Reviewed: Jan. 15, 2008

I'd give this about a 3.5. Not bad, but not all that great. They are a little dense, even after I let them rise for over an hour... the taste is a little bland. Would be great if you put Italian Seasonings on it with some olive oil for a focaccia bread.

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Aubrey

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Reviewed: Jan. 6, 2008

These rolls are fabulous. I use honey and olive oil for the sugar and butter, and brush with egg white right before baking instead of butter. I make these at least once a month and keep in my freezer. Every time I try another roll, we decide these are still the best. They are a staple on our dinner table!

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 31, 2007

Can't go wrong with this recipe!

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nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

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Reviewed: Dec. 31, 2007

My whole family loves these, they are quick and easy and my Kitchenaid mixer does all the kneading for me. This is now my favorite roll recipe.

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GennyBiff

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Reviewed: Dec. 26, 2007

I must have done something wrong because mine didn't turn out quite right. I had the same problem as jd. The dough was too sticky so I added quite a bit more flour and it made them too dense. I also had yeast problems. I don't think my water was quite 110. I need to get a better thermometer. I will definetly try these again though. They have the potential to be great if I can get it right.

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shudderette

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Reviewed: Dec. 15, 2007

I switched the butter for olive oil, but otherwise followed this recipe to the letter and they turned out fantastic.

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Sean

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Reviewed: Nov. 25, 2007

Excellent! I got rave reviews for these on Thanksgiving. A definite keeper for me!

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scootypatooty

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 25, 2007

these taste fabulous, but they didn't get very big in the muffin pan, maybe 2" thick at most. That part was disappointing, but the taste made up for it.

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twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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Reviewed: Nov. 24, 2007

I am rating this recipe a 5 since the rolls were really good, even though I did not follow the directions. I made these with all white flour (thought I had wheat, but was out), followed all the other directions...they were very moist, but also quite dense; I think I kneaded the dough a little too much. They were even better the next day...I will make these again with wheat flour and update my review.

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Tahna

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

This was my first "roll" experience. I've made bread plenty of times, but have been intimidated to try rolls. I'm glad I did! These turned out GREAT! I'm excited to make them again.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Nov. 24, 2007

I failed miserably with my first trial. I followed the direction exactly to raise the dough, but bread dough started deflating before I was ready to bake them. I don't know why, but it appeared I let it go of it's peak time. Second time, I went by 'how much it raised' instead of 'how many minutes'. First rise time was 40 minutes, second rise time was 20 minutes, and the last one was also 20 minutes (I guess it's depends on the condition such as temperature, yeast, etc...) It turned out perfectly---very fluffy and moist just like everybody else said :) I took the review tip and used 1/3C honey instead. It is definitely keeper!!! Thank you very much for the wonderful recipe!

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Nori

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Reviewed: Nov. 23, 2007

I thought these rolls were a nicer, healthier alternative to regular yeast rolls.

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mb

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

these rolls did not turn out light and fluffy as other reviews have said. i had trouble kneading the dough. it was very sticky so i had to add quite a bit more flour, which i think may have made them more dense.

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jd

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Reviewed: Nov. 23, 2007

After reading all the reviews I just had to try this recipe despite its lengthy process. They were good and looked beautiful, but mine had an overly "yeasty" flavor and aftertaste. I'm not sure why.

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ducknj

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 22, 2007

Light and fluffy. Melt in your mouth roll. These rolls are really delicious, my whole family enjoyed them. I wasn't really into muffin look, I wanted something smaller and prettier. I rolled out the dough, cut it into triangles and rolled the into mini crescents.

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spice_rack

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Reviewed: Nov. 21, 2007

We made these today for Thanksgiving dinner tomorrow. These are awesome!!! Had great taste and were fun to make. Thanks for a great recipe.

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JONIRENE

Cooking Level: Expert

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Reviewed: Nov. 18, 2007

these rolls are so soft and fluffy. i would like to try using more whole wheat flour next time.

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RIVKI1

Home Town: Brooklyn, New York, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 18, 2007

These rolls ROCK! They were a hit at my dinner party. I made them exactly as written, but used a BOSCH mixer to do the kneading for me. They were so good, I started making another batch right after dinner today! I am going to make this batch and freeze them as directed for Thanksgiving dinner. This way I only have one batch to make on T Day.

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PamperedVictoria

Cooking Level: Expert

Home Town: Bear River City, Utah, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 18, 2007

Very true, these are not complicated to make, just a lot of rising time. My guests were very impressed they were from scratch, and my husband said they looked professional. I thought the texture was also light yet chewy. The best part: You can partially cook them, freeze and then complete the baking when ready.

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