Reviewed: Nov. 17, 2008

This was a great quick recipe! They do taste more like biscuits and don't brown very well, but other than that, they are fab!!

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Leanne

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

Very good and very easy! Made them twice in the last 3 days. I, too, used the self-rising flour substitute. I did have to bake them 20 minutes and turned the oven up to 375 the last 5 minutes to get them to brown on tops. Great as a quick bread side for any home-cooked meal.

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ADROEG1

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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Reviewed: Oct. 22, 2008

Good, they taste like biscuits!

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Ronka

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

Definitely more like a biscuit than a roll but very good! Moister than the average biscuit and so easy!

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gm681

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Reviewed: Sep. 27, 2008

these are sooooooo good. I added cheese like others suggested. YUM

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trinmama

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Reviewed: Sep. 3, 2008

super quick, incredibly easy. I use 1/2 cup wheat, 1/2 cup of white and a tbsp of honey to change it up a bit.

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Lauren

Home Town: Denver, Colorado, USA

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Reviewed: Jul. 30, 2008

Easy and good taste

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sugarmami

Cooking Level: Intermediate

Living In: Lincolnton, North Carolina, USA

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Reviewed: Jun. 18, 2008

These are really good. And soooo easy.

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Helen

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Reviewed: Jun. 16, 2008

Although it was very quick to make and did rise surprisingly well, the taste was very salty and only pleasant if smothered in jam. Perhaps decreasing the mayonaise or using another kind of fat would be helpful.

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Sarah

Cooking Level: Intermediate

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Reviewed: May 28, 2008

I used Miracle Whip instead of mayo without realizing it. They probably could have been baked longer, but came out white and fluffy. My husband couldn't stop eating them!

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MAESTRINA

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Reviewed: May 28, 2008

I give it points for being a fast, last minute "bread", but I wasn't a fan of the taste. They were fluffy and more biscuit like, but still made a nice accompaniment to a potato corn chowder.

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Diz

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

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Reviewed: May 25, 2008

I'm surprised, these were really quite good. I wasn't actually expecting something so easy to work. But they were perfect for some last minute, quick rolls for just my husband and I. I did as some other reviewers suggested and added 1 and 1/2 t. of baking powder and 1/2 t. of salt since I didn't have self rising flour, and i put in 1 T. of mayo and 1 T. of ranch salad dressing for some extra flavour.

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tracy

Cooking Level: Intermediate

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Reviewed: May 25, 2008

GREAT! Hard to believe 3 ingredients make these rolls. I needed something quick, came across this recipe. Glad I did. It's a keeper.

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go away

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Reviewed: May 15, 2008

THE BEST "Super Quick" dinner rolls that I have ever made! So easy and so fast! I will use this recipe again and again! I don't stock self rising flour in my pantry so I did use the substitute recommended on this site of 7/8 c. flour, 1 1/2 t. baking powder & 1/2 t. salt. Mine puffed up real nice! Thanks for the recipe!

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ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Apr. 28, 2008

I'm sorry but I did not care for these.

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sweetiecal

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2008

Help please ... I've made these rolls a dozen times in the last month and they have been fabulous. The last two nights they didn't rise. I used the conversion button on the recipe to make 24 this time. I was out of self-rising flour so used the recipe from this site: 1 cup all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder and adjust the amounts accordingly. Does baking powder have a limited life span? There isn't an expiry date on the container. I used a new jar of mayonnaise and have used a creamy salad dressing in the past with no problem. Any suggestions? I want to use this recipe regularly but my house guests aren't going to approve of a third failure. Many thanks.

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Marge Litvinskas

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Reviewed: Apr. 2, 2008

Wow! I always wait till the last minute & then remember the rolls. With this recipe it's no big deal. I also use spelt flour for everything. It came out great. I just added the 1 tsp. salt & 1 1/2 tsp. baking powder per cup of flour.

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ETHEREALZAFTIG

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Reviewed: Mar. 2, 2008

This recipe would have been too plain, no flavor had I not done some changing per the advice of others. I used regular flour, 1 1/2 tsps. baking powder, 1 tsp. salt to make my own self rising flour. I added 3/4 cup grated cheddar cheese, and about 1/4 tsp. each of dried oregano leaves and ground thyme. Next time I'll use more of the herbs. I put it in an 8x8 inch square cake pan. It filled about half of it. (Next time I'll double the recipe.) Baked at 375 degrees for 20 minutes. It turned out brown and was delicious. Quick and easy, too. My husband liked it. Next time, I'll try bacon crumbles in the batter for breakfast.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Feb. 8, 2008

This recipe was super quick and pretty awesome. I made these with whole wheat flour for the additional fiber and other nutritional benefits. I added more milk due to this and they turned out really tasty, my husband wanted another, and he is very picky. They took about 20 minutes and I will probably add a little more mayo next time, just due to the whole wheat flour. Thanks for any easy recipe! Oh, and I did use the 1 1/2 tsp. baking powder and 1/2 tsp. salt sub.

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KEI8HT

Cooking Level: Intermediate

Living In: Midland, Texas, USA

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Reviewed: Feb. 1, 2008

I carefully followed directions as well as others suggestions a 2nd time around. Please forgive me if for being honest but I agree w/ ZOPOOH in saying that they tasted like raw flour even after putting on butter!

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