Reviewed: Nov. 3, 2009

This recipe is horrible. I make bread all the time, but rarely ever rolls. I thought this looked alright, but stupidly didn't look at the reviews. I did all I could to try to make this recipe work out and it came out edible, but barely. It was so frustrating trying to get it to work! I'm never making it again!

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Pen

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Reviewed: Nov. 3, 2009

I thought they were rather bland at first. So I mixed garlic, rosemary, salt, and butter together drizzled on top.. YUM

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Trish

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Reviewed: Oct. 26, 2009

I will admit this was my first time trying to make rolls from scratch. However, I had to add a TON of flour (after rising twice) to get a consistency that wasn't soupy and would hold long enough to get into the pan. Other reviewers seemed to have a similar problem, so maybe it's the recipe. They basically came out really dense and a little dry. But pretty good with butter and jam!

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Natalie R.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 13, 2009

My wife and I used this recipe to make doughnuts. They turned out great light and fluffy. Shook some up in a bag of cinnamon sugar and made icing to dip the rest in. YUM YUM!!!!!!!!!!!!!!!!!

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rollman

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Reviewed: Sep. 18, 2009

One word, yummy.

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gabby

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Reviewed: Aug. 23, 2009

Well they were very sticky, you needed more flour than it called for and they were very heavy. Not the best

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thibault

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Reviewed: Aug. 20, 2009

As far as taste goes these are great! I had a few problems though. The dough was really sticky, not able to make balls out of it, next time I may add a little more flour. It rose up really well both times but while baking did not. Maybe it was the humidty in the house or something, not sure, but I am def. gonna try it again.

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Beautiful Disaster

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Madison, Indiana, USA

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Reviewed: Jul. 30, 2009

I don't know how anyone could complain about this recipe, it was easy for me and I'm not a really good cook! Never made rolls before. I liked the ones that I put in a flat pan vs. the muffin pan. My cinnamon rolls weren't that good, they were flat. I will try making them on the first rising next time and using more dough.

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Ruby

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Reviewed: Apr. 6, 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!

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Rebekah

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Reviewed: Apr. 6, 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.

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tam

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Reviewed: Mar. 23, 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.

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AmyNelson

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Reviewed: Jan. 11, 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.

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Kylie Nicole

Cooking Level: Expert

Living In: Gilbertsville, Kentucky, USA

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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.

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BARNKITTY

Cooking Level: Expert

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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

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tina

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Reviewed: Jan. 4, 2009

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

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Deekaman

Cooking Level: Expert

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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.

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Marveliciousnurse

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Reviewed: Nov. 28, 2008

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

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vjfisher

Cooking Level: Intermediate

Home Town: Sodus Point, New York, USA

Living In: Gatlinburg, Tennessee, USA

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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.

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Reingold

Cooking Level: Expert

Living In: Orlando, Florida, USA

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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.

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Viola Holladay

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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!

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SecondTimeBride

Cooking Level: Intermediate

Living In: Scottsdale, Arizona, USA

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Mom's Yeast Rolls

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