Reviewed: Oct. 2, 2007

These rolls were a very light biscuit texture. My children and I loved them! I did make one change because I was out of mayo, I used 2 T. ranch dressing instead, which gave them a light ranch flavor (very good!) Since I don't use self-rising flour I used the Betty Crocker substitution of 1 cup flour, 1 1/2 t. baking powder and 1/2 t. salt. I will make these again :)

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Love Lilacs

Cooking Level: Expert

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Reviewed: Aug. 20, 2007

They were real good. Great texture and taste. We will definitely make again.

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Gloria&Henry

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Reviewed: Jul. 23, 2007

Very good and easy to make, will make again! Thanks

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Audrey H.

Cooking Level: Intermediate

Living In: Keller, Texas, USA

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Reviewed: Jul. 5, 2007

I decided I would try this recipe just because it's so simple. Well I really like this recipe, but as a biscuit instead of a dinner roll because it has the perfect biscuit texture. It comes out so light and fluffy! I will be using other recipes for dinner rolls, but this is my new biscuit recipe for sure!

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Shanna

Cooking Level: Intermediate

Living In: Cape Fair, Missouri, USA

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Reviewed: Jul. 2, 2007

I am not sure why people are complaining that they are plain. What are they suppose to taste like. Well our family loved them. My DH and kids all ate them. We made it to go with our beef stroganof and green beans and it was great. I am not sure what people are looking for when they need all those spices. My husband thinks it must be a main meal. We use our rolls for a light side. The only thing is that this is more like a bisquet than a roll. But is sure tastes good. It would be great as bisquets and gravy. Sorry about spelling here. No spell check ;)

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Anna H.

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Puyallup, Washington, USA

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Reviewed: May 20, 2007

I increased recipe to 12 and it came out perfect. I was impressed with the moistness and how easy it was to make them.

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Jo

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Dublin, Ohio, USA

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Reviewed: May 16, 2007

yum- add flavouring tho!

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Kat

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Reviewed: May 16, 2007

I have to agree with other reviewers here: this recipe by itself makes pretty bland rolls. But it still deserves 4 stars because it only needs a couple of herbs added to make a delicious and easy made dinner roll. Rosemary, oregano, garlic, ... there are no limits. I did not have self-rising flour but used 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt instead. Thanks for this great basic recipe, Miss Betty! :)

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Caljane

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Devils Tower, Wyoming, USA

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Reviewed: May 12, 2007

These were so easy, but mine turned out a bit like biscuits. I think it's because I used the low fat mayo. They were still very yummy and I'll make them again.

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2007

They turned out to be more of a biscuit than a roll, but they were pretty yummy and easy to make. I did add some grated cheese to the mixture though. Thanks for sharing.

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Felicia Tan

Cooking Level: Intermediate

Home Town: Toa Payoh, Central Region, Singapore

Living In: Grand Junction, Colorado, USA

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Reviewed: Apr. 8, 2007

I put a different spice in each roll and it was good! These taste very good with oregano in them. Cayanne pepper gives these rolls a kick.

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Ali

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2007

I already made 2 batches today! I only fill them up halfway in the muffin cup, and it ended up to get me 8. I also put jam in the middle, and my second batch had cheese and ham in it. I added a little more water (not milk) to the batter, so it came out more muffin like. The only thing is that I baked it longer, since there's more moisture in the batter. But definitly a keeper!!

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swirly_luv

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2007

I thought these were great. I think the ease made me put the extra 5th star on the rating. Very fast. Great for someone who doesn't feel like spending FOREVER make rolls... very good.

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Deranda Lester

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Reviewed: Dec. 28, 2006

Not more than a biscuit and barely that.

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NJANDDON

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Reviewed: Dec. 25, 2006

Well lets just say that I thought the recipe sounded a little tasteless so I decided to sprinkle the tops before baking with parmesan cheese and poppy seeds. When finished we all decided that the topping didn't help. But all is not lost ladies, these would make great fluffy breakfast biscuits to serve with milkgravy.

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Yours, Mine and Ours

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Reviewed: Dec. 18, 2006

For what it is, this is a good recipe. Very quick, excellent soft and airy texture, but bland. In the future I would serve with jam. Maybe even slice and toast after baking like english muffins? If you're out of milk substitute 1 egg, 2 tbs butter, 1/3c water, dash of vanilla.

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ROCKINJAZZGRL

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Santa Clara, California, USA

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Reviewed: Oct. 26, 2006

These are alright, my kids didn't like them. If you're looking for a dinner roll these are not the way to go but if you want more of a biscuit, these are ok.

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Nicole

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 7, 2006

These rolls were so easy to make, and they taste very soft and moist. Thanks a bunch!

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Kate S.

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Reviewed: Jun. 11, 2006

These tasted just like flour. Not one of six people took more than one bite even after putting a generous amount of butter on them. The only positive thing I can say is they were quick.

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