Reviewed: Feb. 21, 2011

This bread did not rise. It was a big disappointment.

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Reviewer:

Naomi Gtz Parrish

Cooking Level: Expert

Home Town: Geneva, Geneve, Switzerland

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 25, 2010

Despite letting dough rise over 2 1/2 hrs, it didn't double. Couldn't believe it then said add more flour then cut and let it rise TWO MORE HOURS! What a waste of time.

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Reviewer:

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Mar. 30, 2010

Like a few others said, I missed adding the sugar until it was too late (though if you look carefully, the recipe does say to add it to the dry ingredients). When it didn't rise, I balled them up like a drop biscuit and baked them as instructed, and they made an ok biscuit. It was pretty dense, but better than throwing it away. I did think it was rather sweet, and I probably would have been better off just not adding the sugar at all.

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Reviewer:

decker823

Reviewed: Nov. 29, 2008

This recipe does not tell you when to add the sugar? I am a novice at making bread so I tried this recipe. About half way through I realized this recipe does not tell you when to add the sugar. I decided to add it at a point that I thought would be ok, however I guess it wasn't the right time to add it. Therefore the bread did not rise and I ended up throwing away the whole batch. As I hate wasting food this made me pretty upset. Whoever submitted this I would highly recommend rewriting the recipe with more clear instructions for beginners as the title of the recipe sort of makes it seem like this is a good recipe for beginners.

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Reviewer:

Polarviolet

Reviewed: Oct. 20, 2008

I thought these rolls were good - a little bland. I'm new to yeast breads, so I did appreciate the ease of the recipe - and it will be easy enough to flavor it up a little next time. Thanks!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Oct. 16, 2006

one word: FANTASTIC!!!!!!!!!!

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5 users found this review helpful

Reviewer:

3RDTIMESACHARM

Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Dallas, Texas, USA

Reviewed: Nov. 28, 2005

I tried this recipe for Thanksgiving dinner for 15 people because it sounded so easy and "no fail".. Well, after step 1, the dough rised but did not double. I was rushed for time so I continued on to step 3. The rolls did not rise at all. even after 4 hrs. in a warm oven. My husband saved the day by quickly making biscuits from a mix. I put the rolls in the refrigerator and tried again the next day. I let them sit for a whole afternoon and part of the evening in a warm environment but to no avail. They never raised! I baked them anyway and ended up with what looked like cookies.. I was so dissapointed because of the waste of time and ingredients.

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Reviewer:

Lubimac

Reviewed: Mar. 26, 2005

This recipe is really good, but needs some corrections. Step 2 should say to pour milk and SHORTENING into bowl, not milk and margarine. Also, there is no mention of when to add the sugar. I added 2 Tbsp with yeast and the remaining 1/2 cup with the flour.

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Reviewer:

pandabear

Reviewed: Dec. 23, 2004

These were a major hit Thanksgiving, my family wants them next year. They are so easy and I love that you can make them ahead and freeze. I do alot of cooking ahead when I'm expecting a crowd and these have been added to my tried and true stand-bys.

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9 users found this review helpful

Reviewer:

TEXANNE

Reviewed: Oct. 30, 2001

This is a great recipe! Mixing it up is quick, and you just walk away and let it rise. There is NO NEED TO KNEED! It's perfect! My 11 year old and I put these in the oven and everyone said "Oooo" and "Ahhhh" as we tried them. I even tried rolling the dough into balls and placed two side-by-side in a muffin pan... and they baked up well. Enjoy! Email this to a friend! Thanks Monica! Oh, and try cutting Pollish sausage into 3rds, and wrapping this dough around them, and making "pigs-in-a-blanket". Yummm!!!

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