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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Reviewed: Mar. 2, 2007

I made this batch of rolls the other day and they were SO good! We loved them and I doubt I will ever make any other kind of dinner roll again.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Feb. 19, 2007

So good, so easy. We used the Kitchen Aid Mixer for the mixing and kneading and it really helped cut the time in half. We'll certainly make these again!

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StephMHess

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Reviewed: Feb. 10, 2007

Made them exactly as stated. My 86 year old grandmother and aunt raved about them.

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TRUCKERBOO

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Dec. 18, 2006

I love these rolls - they do take some time but definitely worth it. I have found that I need to add at least a 3/4 cup flour. I do not roll them out but make into balls that I put into muffin pan. They have a slightly sweet yeasty flavor.

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Buckeyeknitter

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Reviewed: Dec. 13, 2006

I baked this recipe for the first time today for my parents and myself. My parents are not fans of wheat, both of Congestive Heart Failure and Diabetes. So I made a few changes I used Morton's Lite Salt for instead of regular salt (for the CHF) and I used Splenda instead of the white sugar. Both of my parents said they were great rolls. Oh I didn't do the spiral thing, I just rolled them into balls. I ran out of time to do anything, but that. Great recipe!

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Monica

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Reviewed: Nov. 29, 2006

My husband LOVES these rolls. They are pretty sweet and easy to do. The less flour you can put in them, the fluffier they are. I have found that putting butter on the rolls before they rise makes them stick to my towel. I place a dry towel on them, let them rise in the muffin pans, and then just put butter on them after they come out of the oven. Yummy!

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Nov. 22, 2006

I shaped the dough into balls and put them into a 9x13 pan. They came out light and fluffy. Just perfect! I made them for our Thanksgiving dinner tomorrow and my kids wont quit eating them. I am going to have to get up early to make another recipe!!! Geez! Awesome recipe! Thanks!

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mariamou

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Reviewed: Nov. 22, 2006

Made these rolls last night for my family. Everyone loved them so much I'm making them again tonight.

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MTFETYKO

Cooking Level: Intermediate

Living In: Stow, Ohio, USA

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Reviewed: Nov. 20, 2006

These are great!! So delicious. The whole family loves them. I'm all proud of myself because they turned out so well. I followed the recipe pretty much exactly; just had to add extra flour in when I was kneading. The directions are very clear and precise, which is nice for someone like me who hasn't made a lot of rolls. I could see how these would make great cinammon rolls. I baked 6 for dinner tonight; and followed the directions for freezing the others. Baked for 8 minutes, cool and freeze. I'll save those ones for Thanksgiving. Thanks for this great recipe!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2006

I made the dough for half of a recipe in my bread maker. The only thing I changed in the recipe was that I used all whole wheat flour and no all purpose flour. These turned out fantastic! Our one friend was over for dinner and was raving about how good the rolls were. Even the kids (5 and 3) gobbled these up. I'm going to be making them for Thanksgiving dinner instead of my normal recipe. Thanks so much for these!

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WYATTANDMOMMY

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Reviewed: Oct. 11, 2006

I have made these rolls several ways several times......i make then cinnamon rolls by adding cinamon to the dough while mixing then mixing butter brown sugar cinnamon and cream cheese to get a good paste...may family loves them!!! I am going to try making them with milk instead of eggs next time....i've made them with honey, sugar, and brown sugar, either way i think it adds to the taste, i dont ever reduce the sugar content. I also add garlic salt, chilli powser, or lemon pepper to the dough before kneading sometimes to mix it up a bit.....also i have made these with all wheat flower and not added any all purpose flour and they dont rise as well (obviously) but they are still soft and fluffy and delicious!! Everyone raves about these rolls ANYTIME i make then and i make then AT LEAST once a week...i will be using this recipe for the rest of my life!

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MyKidzRKute

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Reviewed: Sep. 10, 2006

These rolls are pretty good. Like many others, I used honey instead of sugar, but after tasting them, I believe that I should have used only 1/4 c. as they were a little sweet for our tastes. I ended up adding quite a bit more flour, probably close to 1 1/2 c. to get the dough pliable and I used Pam spray rather than butter. A good recipe, but honestly, I like the frozen rolls that I get at the grocery store just as well and they are a lot easier! Thanks for your submission, Susan!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Aug. 29, 2006

Wow! These rolls turned out fantastic! Nice yummy crust on top, soft, light texture inside. I used only 1/4 cup of sugar, and I added 1 tablespoon of vital wheat gluten too. As one of the other reviewers did, I made cinnamon rolls out of half the batch, and they too were delicious. I'll be making these again to impress my friends and family.

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KEDY

Cooking Level: Expert

Home Town: La Palma, California, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 21, 2006

I grind my own wheat and have been looking for that perfect roll recipe. This is it!! Thank you!

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V.Andrews

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Reviewed: Apr. 15, 2006

Oh My Gosh! These are delicious! I used honey instead of sugar and like others, just made balls on a cookie sheet. I am sure the shaped rolls are beautiful but I didn't want to go to all that trouble. This is my new fav. for wheat. Thanks Susan!

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Melissa

Cooking Level: Expert

Home Town: Glennville, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Apr. 3, 2006

These were great and I did use half the dough for cinnamon rolls. I just mixed butter brown sugar and cinnamon till I got a semi thick paste. Next time i will use more filling in the cinnamon rolls though... it seems like a lot, but it really cooks down.

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lillauren

Cooking Level: Intermediate

Home Town: Bath, Pennsylvania, USA

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Reviewed: Mar. 30, 2006

A pizza cutter is great for making the strips. Great recipe! Made the place smell like a bakery.

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Whrenwraith

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Liverpool, Merseyside, England, U.K.

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Reviewed: Feb. 26, 2006

This recipe is wonderful. I followed the directions exactly and the rolls came out beautifully. I will definetly use again.

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melaniekay82

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Reviewed: Feb. 21, 2006

these were not quite what i was looking for. they were nice and crusty with soft and moist insides, but there was just something about them. maybe it's my whole-wheat flour. i would not discourage others from trying this recipe

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