Reviewed: Nov. 11, 2007

After trying a few other wheat roll recipes that produced heavy rolls, we are delighted to find one that is so light! Yum.

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BROOKOVERS

Cooking Level: Expert

Home Town: Columbus, Indiana, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Oct. 26, 2007

This was my first time baking rolls and they turned out perfect. I subsituted olive oil for the butter and used all white flour but the end result was still perfect. I'll use this recipe again and again! Next time I'll use wheat and add little honey. No more store bought rolls for me! Wheee!! Thanks :)

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Aziza

Cooking Level: Beginning

Home Town: New York, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 22, 2007

I made these with only whole wheat flour and they turned out wonderful! Not nearly as dense as one would imagine, but light and fluffy :).

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BTHNYBEL

Cooking Level: Intermediate

Home Town: Moselle, Mississippi, USA

Living In: Petal, Mississippi, USA

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Reviewed: Oct. 15, 2007

Wow, wow, wow!! These rolls came out perfectly - and so easy. I followed the directions exactly for preparing and baking. I did end up using more whole wheat flour and less all-purpose flour, and used HONEY in place of the sugar, which I think always tastes better in bread or rolls. Fantastic recipe - this is a keeper and I will use it often.

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Oct. 1, 2007

Yummy! I made these to go with the Ham & Potato soup from this site. My first time making "rolls" and I have to say they turned out beautiful. I made the recipe exactly as stated (except I did add 1 TBS of sugar with the yeast while it dissolved). I didn't however roll them into pinwheels. I just formed into dough balls and baked in "large" muffin tins. Beautiful, tasty, soft & easy.

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JOLARA

Cooking Level: Intermediate

Home Town: Martinez, California, USA

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Reviewed: Oct. 1, 2007

Delicious, light and yummy! I have made 8 batches in 1 week! My family loves them and at my kids request, I now make sandwich rolls for their lunches. No more buying bread for us. I halved the recipe and used my bread machine using the dough cycle. Let rise about an hour. For me, the cooking time was exactly 10 mins @ 400*. I made 3 batches yesterday alone. I froze 2 so that they would be reaily available when I'm short on time. Try using your cookie cutters (biscuit size) to make theme rolls...pumkins for halloween, turkeys for Thanksgiving, etc. They turn out so cute and it makes the event more festive.

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BrashGirl

Cooking Level: Expert

Living In: Phelan, California, USA

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Reviewed: Sep. 21, 2007

I enjoyed these. I served them warm at dinner and the whole family ate 'em up. I'm not sure why they're called "light" though. I actually subbed olive oil for the butter and skipped the melted butter at the end. I also increased the whole wheat flour so that the recipe was more than 50% whole wheat. Next time I might increase it even more. I made the dough in my bread machine which worked great and instead of doing the spirals, I just made clover leaf rolls. I will make these again. They were light and fluffy and my daughter, who doesn't like crusty bread or rolls, loved these.

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Steph

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

Great rolls! Nice and light, these came out perfectly. The dough was easy to handle also, kneeded well, and my 3 year old helped me make the balls to put into my muffin pans. We liked these!

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shan~

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2007

The texture of these rolls is fantastic. I found them a touch too sweet and will only use three tablespoons of sugar next time I make them. Thanks for sharing!

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swalker3

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Aug. 30, 2007

I give the rolls 50+ stars,they are so soft and tasty and look so nice that you can serve them at a fancy dinner party. I know they are the only dinner rolls I will make from now on and I have as also made them with all white bread flour and they were more soft by useing bread flour, I add 2 eggs and when I didn't have any butter I used oil and they still tasted so so good and very soft. Thanks so much Terry

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 15, 2007

These were exactly what I was looking for, tho would have liked them saltier.Thanks for a good recipe!

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JavaMama

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Aug. 14, 2007

Wow! What a great recipe! My husband raved about how soft these were. I rolled them up into the cute little spirals and lay them into a 9 x 13 pan. They baked sort of like cinnamon rolls. I substituted olive oil for the butter and I added some Cajun seasoning for a little kick. Even with the Cajon seasoning they were great both sweet with honey and with a pasta meal. I will definitely be making these again.

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ZEPHYLOQUY

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

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Reviewed: Jul. 16, 2007

These rolls are so yummmmy. I made them the other day in a bread machine and they turned out great, my family loved too. I am definitly going to try this bread again but I am going to make half because we are not a crowded family, so 2 dozen was too much for us. I made some changes. I used 1/4 cup extra virgin olive oil instead of butter. I used two spoon honey instead of sugar(i don't like sweet bread. I put all the ingridiens in my breadmachine and in two hours they were ready to cook. Thanks for sharing this recipe.

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sunshine

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Reviewed: Jul. 12, 2007

These were easy to make and yummy with butter or jam. They reminded me more of bisquets than rolls because it didn't have a fluffy texture to it. Overall I did enjoy making these.

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jun. 18, 2007

A little too dense for me, but very attractive. I'd like them to be fluffier. I have a feeling it was my lack of kneading skills that was the problem, though, not the recipe!

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ahlangston

Cooking Level: Intermediate

Living In: Winston Salem, North Carolina, USA

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Reviewed: Jun. 11, 2007

SO GOOD! I love the sweet flavor. This will replace my roll recipe that I usually make. And its healthier with the whole wheat flour.

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tribe

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Reviewed: May 22, 2007

These are great just great. I did half a batch in the breadmaker and made rolls and also made muffins. I used half wheat and half bread flour. I also used half browm sugar and half white sugar. Great a keeper for sure.

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072705r

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Reviewed: May 13, 2007

I brought this roll to Mother's day dinner for 10, and came home with an empty pan. My mother-in-law was upset that there were no leftovers! Nice recipe, could even be beefed up a bit with more whole grain and less white flour.

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Dr. T.

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Apr. 14, 2007

I tried these for Easter. I tried to save time and make them ahead on Friday, but they were so good we ate too many that I had to make a second batch on Saturday. My 2 1/2 year old twins could not eat enough. The second batch I used 1/4 cup honey--which was also good.

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ghokey

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 13, 2007

These were pretty good. The texture wasn't my absolute favorite and they were kind of plain, but they're great with butter and jam or dipped in soup. This is a nice basic recipe.

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reviewer1

Cooking Level: Expert

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