Reviewed: Dec. 12, 2005

Made these over the weekend....very good and easy to make. I made a couple changes though....I used only 1/8 cup melted butter, instead of sugar I used 1/4 c honey. Also, I sprayed the tops w/butter flavor PAM instead of melted butter....my husband loved them. This recipe is a definite keeper.

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whodee

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Reviewed: Nov. 29, 2005

These rolls are easy to prepare and turned out beautifully. I loved cutting them out and rolling them up.

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momsbasement

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2005

I've been looking for a way to "trick" my husband into eating more whole grains, and these rolls did just that. I froze some and had some trouble reheating them per recipe directions, but then again, I am impatient and forgetful. One note, however, these rolls are awfully sweet. Next time I make them, I will probably reduce the sugar to 1/4 cup.

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OTTOS2

Cooking Level: Expert

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Reviewed: Nov. 23, 2005

Wonderful! I have made these rolls several times and they always turn out delicious. Sometimes I use half the dough for cinnamon rolls.

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PCROCKER

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Reviewed: Nov. 15, 2005

Well, I thought these lacked some flavor, but got great reviews on them from others. I did use milk instead of water, added a tsp. more salt, and used brown sugar instead of white sugar (I bet honey would be wonderful and add to the flavor!). I used my breadmaker and watched it while it was mixing--had to add more flour-about 1/2 cup more. The dough was still sticky, so I sprayed non-stick spray on my hands when it came time to make the rolls-worked well. The rolls (which Imade just round ones) were fluffy, springy and light :) Next time I might add a 1/2 tsp more salt or even the honey to make these less bland.

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LOVROFPOOH

Cooking Level: Intermediate

Home Town: Bowling Green, Virginia, USA

Living In: Owasso, Oklahoma, USA

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Reviewed: Nov. 3, 2005

These were very soft and fluffy. I baked them on a cookie sheet for 8 min, then froze them. Now I can pop them one or two at a time in the oven at 350 for 3 min and I have fresh hot rolls. Thanks for all the suggestions. My husband said this recipie was definately a keeper.

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Christie

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Reviewed: Oct. 14, 2005

These rolls have a good texture and that's about it. They are cooked too hot which means the outside is dark and the inside is doughy. Not only that, but they are sicky-sweet. With a lot of tweeking it could be a good recipe, but as-is it falls really short.

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KATHYLEEN

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Reviewed: Aug. 5, 2005

Everyone raves about these rolls! I can never make enough! Easy, and great side to almost anything.

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MSCHALK

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Reviewed: Jun. 29, 2005

This was such great recipe, they turned out awesome. I just divided the dough up into 16 balls and baked them on a cookie sheet, instead of putting them in muffin tins. Then before I baked them, I brushed them with a beaten egg instead of butter. Then I scored the top of them. They had a nice, glossy crust, and were just the right size for sandwiches! I also used all white flour instead of the wheat flour. If you use all white flour, you just have to add a little bit more flour and knead a little bit longer for the gluten to develop. And then I divided the dough up into buns and baked them in a 9x13 for white dinner rolls. They came out so good! Thanks so much for this great recipe!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Jun. 20, 2005

These are the best wheat rolls I have ever tasted!

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LISA2242

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Reviewed: May 22, 2005

These were terrific! I put 1/4c melted butter, 1c brown sugar, and 1T cinnamon on half the dough before rolling up, and they made great cinnamon rolls too! Then I frosted with a cream cheese icing and we had delicous rolls with dinner and cinnamon rolls for dessert too! mmmmm....

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ELIS6

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Reviewed: May 6, 2005

Mmmmmmmmmmmmmmm light and fluffy.Great with butter or honey!

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Freckles

Cooking Level: Intermediate

Living In: Steamboat Springs, Colorado, USA

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Reviewed: Apr. 23, 2005

Fantastic - the perfect wheat roll recipe. I baked the rolls on a cookie sheet by forming dough balls. They were gobbled up!

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HIDHO41

Cooking Level: Expert

Living In: Manassas, Virginia, USA

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Reviewed: Mar. 7, 2005

This recipe works great in the bread machine - I don't even melt the butter! My family loves it. I did add 4 tsps gluten and have also increased the amount of whole wheat flour and decreased the all-purpose flour. I have also tried 1/4 cup olive oil - great!

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KSBAKER

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Reviewed: Feb. 10, 2005

I made this and my kids loved it. It was well worth the time it takes. I just shaped in balls on a cookie sheet. I made larger ones so my kids could use for sandwiches, smaller ones for soup or dinner. I need to try making a loaf of it next. Best recipe ever!

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Rebecca

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Reviewed: Jan. 19, 2005

I baked it whole, did not divide it into individual servings and also did not wait for it to rise third time. But it turned out yummy for me. My husband prefers fluffier bread though.

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Jo

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Jan. 11, 2005

The flavor of these rolls was excellent. Next time I'm just going to shape them into balls and bake them on a cookie sheet. Although shaping them into spiral shapes looked nice, I think the muffin tins prohibited them from rising enough to be really fluffy. I might also experiment with folding them over and making them into parkerhouse style rolls.

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CWDUNN2100

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Reviewed: Nov. 13, 2004

For those of you out there that love rolls......but, cannot find the one recipe that makes you rave......this is it!!! I promise if you follow this recipe as I tell you too, you will never use another recipe for rolls again. Using this recipe I substituted plain flour for the wheat flour. (using about 4 and a half to five cups of flour total)Instead of using two packets of yeast, use 3. When you add your yeast to your water, add a teaspoon of sugar. ( this helps the yeast to froth) Everything else, do exactly as the recipe calls for.......DELICIOUS!!!!

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JANIE12

Cooking Level: Expert

Home Town: Whiteville, North Carolina, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Oct. 19, 2004

I have never made rolls in my life and these were so easy! They do take a long time, considering all the rising. Not a lot of work, just a lot of waiting - but delicious results! I froze some for the week ahead and they went great with soup. This will be a standard recipe in my repetoire.

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NEYSACWG

Cooking Level: Intermediate

Home Town: Berkeley, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 5, 2004

I have tried a lot of wheat rolls and these are the only ones my family loved! They were a little sweet, but I used Splenda instead of Sugar and will just use a little less next time, otherwise they were moist and delicious!! Will make these again and again and again.

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