Reviewed: Apr. 8, 2009

I found this recipe about a year ago. It quickly became my favorite yeast roll recipe! I use the recipe for everything: dinner rolls, cinnamon rolls, and monkey bread!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rebekah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2009

Great tip about using milk instead of water. I also had same result of very wet dough, added ALOT more flour than the recipe called for. TIP- after second rise, shape dough into balls and place inside of well greased muffin pans. Cover and leave in the fridge overnight. They will rise again, yield the perfect size roll and allow you to enjoy your rolls fresh from the oven when YOU'RE ready for them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tam

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2009

I think that the recipe needs some finessing, particularly for those, like me, who aren't terribly experienced in breads. I added more flour, and could have probably used a lot more, also, I think there should be a recommendation to let the rolls rise again before baking. That being said, the flavor was AWESOME! These rolls, although they didn't LOOK great, were so delicious! It wasn't a problem as they were just for a regular home supper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AmyNelson

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2009

These turned out horrible. I followed the recipe exactly- this didn't make dough- it made batter. I used it anyways. These were not light and fluffy- they were heavy and tasteless. I had to throw them out. Sorry, but this recipe is not for me.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kylie Nicole

Cooking Level: Expert

Home Town: Wauchula, Florida, USA

Living In: Gilbertsville, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2009

I used a stick of butter instead of margarine and honey instead of sugar. The dough was very moist, but not that hard to handle. I used a scoop to measure out the portions for the pan, but found there to be way more than I could fit in one 9x13. Spacing them a little closer together works best, as mine tended to spread more if they didn't butt up against another roll.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BARNKITTY

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2009

i just made this recipe, it did not turn out well at all. the rolls didnt turn out right they are kinda doughy i followed teh recipe exactly and they do not look liek the pics if wasnt so doughy the would taste ok

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

I had to increase the flour by 2 cups just to make the dough (or DOH!) manageable.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Deekaman

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2008

I baked these rolls for christmas dinner. They were gone! I think it is great! Yes, a little sticky. . .just add a little more flour to it. If you are familiar with putting bread together it is no problem. I am baking some more right now! I had lost my other favorite, this has become my new one! Thanks for submitting it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marveliciousnurse

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

Made these yesterday for Thanksgiving. WONDERFUL!!! The kids are still talking about them( and eating them)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

vjfisher

Cooking Level: Intermediate

Home Town: Sodus Point, New York, USA

Living In: Gatlinburg, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

Very good. Nice recipe. Don't listen to resapeas review. I can taste why this is on the top of Google's list.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Reingold

Cooking Level: Expert

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2008

What I did different: I did not add sugar as the recipe called for mainly because I'm a diabetic and also because this recipe reminds me of my mothers that she made every thanksgiving when I was a kid. By not adding the sugar I'm sure it lacked a tiny something everyone else got out of it but I still find it delicious and it doesnt attack my blood sugars as badly lol very good recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Viola Holladay

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2008

Bakers unite! Chins up! Aprons on! This recipe worked for me after all and was incredibly tender, light and delicious. True, it was a sticky batter-like mess when it went to the first rise. It looked bubbly and Swiss cheese-like when I took it out to punch it down the first and second times. I also buttered the top of the glob while preparing it for the first rise which made removing the plastic wrap easier. I DID add a little extra flour, perhaps as much as 1/2 cup for the full batch. It was still very sticky and soft when it was time to form the rolls so I sprinkled flour on the countertop and used just enough to keep it from sticking to me. I placed 18 rolls in a buttered glass baking dish and let it rise for a third time, about 20+ minutes before baking them. They were sublime...rich and tender and Texas tall! I will absolutely make them again and because they were so easy, I may just volunteer to make them for Thanksgiving this year! And by the way, my husband asked me to pack up a bunch of them to take for his lunch to work tomorrow to eat with his homemade chicken soup!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SecondTimeBride

Cooking Level: Intermediate

Living In: Scottsdale, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2008

First, let me say, I like how the bread I made with this recipe turned out. I also used half the dough for rolls. That being said. My rolls were not light and fluffy (still yummy though). My bread loaf had no problem rising. This was my FIRST attempt at making bread using yeast, so I called my mom. After reading the recipe to her, she told me it would make a heavy bread. Also, the recipe never mentions to knead the dough (it says to mix it). Had I not called Mom, I think it would have been a messy disaster. I will make a loaf of bread with this recipe again. Still looking for a good dinner roll recipe, though. Oh, one hint to add from my mom...when letting the dough rise keep it away from any drafts or breezes and cover with plastic wrap.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2008

I tried to make these using proportions called for. However, I had to use more flour to firm up the dough. Taste was good and I am sure these will be attempted again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stanley H

Cooking Level: Intermediate

Living In: Thorsby, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2008

The dough is gooey, I don't add the cold water to it. It isn't the prettiest bread I've ever made but it sure is delicious! Made it two days in a row. I used it for hot dog buns, too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jennifer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2008

They were not what I was looking for. They were a little tuff and not very soft on the inside. For a weekly meal they work fine but for a special dinner I would choose a different recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TonieLynn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2008

These rolls were great. I used this recie as my first try ar yeast rolls. Needless tosay, it was easy. The dough was quite stick, so I was worried for a moment. The second batch that had a chance to rise a third time while waiting to go into the oven were much lighter, fluffier, and looked just like the photo.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GM1972

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2008

I see that a lot of users are having issues with this recipe. Without having actually tried this recipe I suggest not using "hot water." You may me tempted to use very hot water to melt the butter. I would melt the butter separate and even slighty cool it. From there, use warm water, hot water kills yeast and therefore the bread will not rise. The other thing I noticed was that the bread does not have a final rising time after being shaped. In baking, this is called a final proof. This allows the yeast to create gas and in turn, will rise the dough and when baked will be light and fluffy as expected. I am actually going to try this recipe tonight and I will update to let you guys know how it turns out. So I made the rolls yesturday and they came out just fine. Another thing, mix the salt with the flour (salt kills yeast) and I added the flour all at once and only used the warm water, the 2 cups of cold water would have definitely made a batter. The dough was a little sticky so I added about 1/4-1/2 cup more flour. Once the dough rises, the flour absorbs more of the liquid and because these are dinner rolls it's okay that they are a little tacky at first. A wooden table or cutting board dusted with flour makes the dough easy to work with. I will keep this recipe at 3 stars because the directions are misguided, and the amount of water is off to the amount of flour. If you follow these tips you'll have nice dinner rolls.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

kandykoatedkhef

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2008

I made these rolls over the weekend for my family and I have to say Add a cup more flour or take away a cup of cold water. I added more flour and made the recipe using cupcake pans and also a loaf pan. They were pretty good.

Was this review helpful? [ YES ]
2 users found this review helpful