Reviewed: Jan. 13, 2007

These tasted wonderful. I've never been very successful with homemade bread, but these rolls were just what I expected. They were fluffy, light, and very tasty!

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aayres

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Reviewed: Jan. 3, 2007

no stars. I have tried this recipe two times in the past two days and they have been hard rocks both times. I had to add flour just to work with the dough and they were still gross. I think the only place for these to be eaten would be communion.

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Jennifer

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Reviewed: Dec. 28, 2006

This recipe is, by far, the worst recipe I've pulled from this site. These rolls are NOT light and fluffy, and they will NOT melt in your mouth. Twice I tried to this recipe today. Once I followed the recipe precisely as written, the second time, I allowed the rolls to rise for 45 minutes after they were placed on the pans to bake. Both times I came out with rocks.

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Elle White

Cooking Level: Expert

Home Town: Alvin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 26, 2006

Good flavor but did not rise in oven

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79xlch

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 11, 2006

Dough seemed impossible to work with without a lot more flour and then ended up very hard. I must have gotten something wrong...

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Kate Linske

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Marseille, Provence-Alpes-Côte D'azur, France

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Reviewed: Jun. 9, 2006

These have turned out great for me every time. The dough is quite a bit sticky, but I work flour into them as I am forming them and let them raise a little more before baking them. They always come out nice and fluffy that way. I find that if I don't give them the extra raising time, they are heavy like my Gramma's rolls. Either way, we love them. I've also used this recipe for cinnamon rolls, raisin bread and pepperoni rolls. It's trial and error for your desired results.

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Brina

Cooking Level: Expert

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Reviewed: Mar. 6, 2006

Like some others, I had to add 2 1/2 cups of extra flour to make a dough. Obviously the liquids have to be reduced somewhere. I use bread-machine yeast, which is not dry and doesn't have to be reconstituted in water. So, cutting that 1/2 cup of water and reducing the 2 cups to maybe 1 1/2 could do the trick? The two eggs and the 1/2 cup margarine have to be counted as liquids. The taste is not so bad and they rose quite well, though I added an extra teaspoon of yeast. Good try.

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Jenny

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Reviewed: Jan. 31, 2006

I had to add lots of extra flour to make this dough managable. The rolls were fairly bland and I had followed some of the advice of others to add a bit more sugar. These did not raise as much as I would have liked. I will probably not make this recipe again.

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juscookin

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jan. 28, 2006

nice easy rolls

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mg5555

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Dec. 23, 2005

Very disappointing!! Had to almost double the flour and still could not shape the dough. I'm an experienced baker and I don't know why it comes out great for one baker and several of us had the same problems.

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pkarlowitz

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Reviewed: Dec. 12, 2005

THEY WERE GREAT.....THEY WILL BE MADE EVERY THANKSGIVING

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

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Reviewed: Nov. 30, 2005

these are amazing so easy and the best buns I have ever made thanks for the recipe

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cher

Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 30, 2005

These were OK. More flour is needed to form rolls. More like a yeast biscuit than rolls but were fine with stew on a cold night. I'll tweak it a bit if I make them again and will double the sugar. Easy enough to make though.

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DebOnEarth

Cooking Level: Expert

Home Town: Nicholasville, Kentucky, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 26, 2005

I made these "rolls" for Thanksgiving because I wanted a simple roll recipie this year. I wish I'd read all the reviews first - they were terrible! The only thing I did different was use butter instead of margarine. I couldn't get enough flour added to the recipie and the batter rose to create a bubbly spongy mess that fell everytime i moved the bowl and had to be scooped with a spoon. i left it to rise extra time hoping it would solidify into dough. They came out of the oven flat, hard and tasted awful. Definitely do not recommend this recipie.

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Mayna

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Reviewed: Nov. 25, 2005

Terrible recipe. By the time you add enough flour to make dough workable, you end up with a dry yucky "bread thing". Very disappointing to say the least. Didn't cook into a very pretty bread. Hard and flat.

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Mona

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Reviewed: Nov. 25, 2005

I made these rolls for Thanksgiving this year and was not pleased at all!!! Like the others, they did not rise and they looked like biscuits. Were NOT "light and fluffy"! I followed the recipe exactly as directed. Will never make them again.

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Kelleyrb

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Reviewed: Oct. 12, 2005

Great recipe. Definitely a keeper. It's great to have a recipe that doesn't call for milk, you see I have a child that is allergic to milk, so baking for him is a little challenging. Loved these rolls.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Sep. 21, 2005

I would be very reluctant to even give this recipe a one star rating. It was undoubtly the worst recipe I have ever used. I went by the recipe exactly as instructed. It rose beautifully, both times. When it was ready to make the rolls, I had to dip the batter out with a spoon and spoon it on to the pan. I Let them rise again for about 45 minutes. When the rolls were done they looked like "Big Cookies", but tasted like cardboard.

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Piddlineasy

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Reviewed: May 8, 2005

These are very good biscuits. I made a half batch and it turned out perfect. They went very well with a nice New York Strip Steak. Thanks!

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THEINSANECHEF

Cooking Level: Intermediate

Home Town: Grand Canyon, Arizona, USA

Living In: Crater Lake, Oregon, USA

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Reviewed: Mar. 6, 2005

I gave this recipe 4 stars, because with some tweaking, the rolls really did turn out fabulous, but I must say the dough is a pain to work with. I halved the recipe, but still added the 1/3 cup of sugar, plus added about a tsp of cinnamon to make sweetened dinner rolls. It takes probably one extra cup of flour to be able to shape them into rolls. I stopped adding flour when the dough was still a bit tacky to the touch, then floured my hands to get them into balls. I would not recommend this recipe for a beginning bread maker, but they do turn out wonderfully soft if you have the patience to try.

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SUPERKLUTZ

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Mom's Yeast Rolls

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