Reviewed: Dec. 4, 2011

These were great! My whole family really enjoyed these! I followed the recipe exactly then I brushed with butter before baking.

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Reviewer:

ladyjade79

Reviewed: Nov. 2, 2011

I have made these MANY times and always wonderful results. Sometimes I add some whole wheat. I mix and store them following the directions from Artisan Bread in Five. One time I baked them in a muffin tin and served them split open with strawberries and cream. They were wonderful, just sweet enough and light enough. Perfect for breakfast. This is truly five star recipe in my home. (ABin5 has you mix everything together in a big container and wait 2hrs. Then refrigerate. Break off a chunk as needed and bring to room temperature. You can bake immediately for a more dense loaf, or wait for the bread to rise again for a lighter loaf. Muffin tins make nice shaped rolls of consistent size. All you have to do is scoop a spoonful into the muffin tin.)

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Reviewer:

Marie

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Cooking Level: Expert

Reviewed: Oct. 6, 2011

Used half whole wheat flour. Made burger buns out of it. Pretty good for the amount of work involved.

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Reviewer:

smag

Reviewed: Aug. 8, 2011

Excellent!

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Reviewer:

Karla Sonnenberg

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Farmington, Minnesota, USA

Reviewed: Mar. 12, 2011

I hadn't made yeast bread for many years before I made these rolls for Christmas. They were easy to make and very yummy - a hit!

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Reviewer:

Lynne

Home Town: Redondo Beach, California, USA

Living In: Olympia, Washington, USA

Reviewed: Mar. 20, 2010

This is a great first bread recipe. It is so easy and yet very delicious. But beware! After making these rolls, you may fall madly in love with bread making for the rest of your life!

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Reviewer:

Graceeh

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Kingston, Ontario, Canada

Reviewed: Feb. 25, 2010

These are the best of several refrigerator rolls recipes I have tried. I did convert the recipe to metric, as I think it helps to be more precise in measurements. I also placed a cake pan with a cup of water in it on the lower shelf of oven while baking to add moisture. I used an egg wash with various toppings, including rosemary, poppy seed, and sea salt. They were all good!

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Reviewer:

Etravia

Cooking Level: Intermediate

Home Town: Elkhart, Indiana, USA

Living In: Sierra Vista, Arizona, USA

Reviewed: Dec. 24, 2009

I have been using this as base recipe for some time now, it comes out perfect every time! I have had some difficulty getting it rise at high altitude since I moved to Denver, but that just means extra time and the perfect rising temp. Also, the most popular version in my house is to double (or more) the amount of sugar for a sweeter dinner roll (like the ones at Texas Road House). Amazing!!!!

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Reviewer:

Joanna G

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Denver, Colorado, USA

Reviewed: Nov. 28, 2009

I made these rolls this year for Thanksgiving, and boy am I GLAD I did! The first batch I made, I cut in half made on a Tuesday and baked on Saturday. Everyday about 2-5 times during the day I would punch down, turn over in the bowl, and cover with a damp towel. THEY TURNED OUT AWESOME! I must also note I mixed in my Kitchen Aide mixer for about two minutes after adding all the dough. I took the dough out about an hour before baking. After 30-45 minutes of coming to room temperature, I divided and put into a muffin pan. Baked and I have never tasted a better dinner roll. These are so easy! Thank you so much for submitting this recipe!

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Reviewer:

RMCANULTY

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Nov. 7, 2008

I made minor modications to this recipe based on previous experience with some bread recipes. I added 1/8 cup of sugar to the warm yeast water during proofing so the yeast would have something to feed on. It rose in the fridge just like bread does when it's left on the counter albeit a little slower. Once I rolled the dough into balls, I left it on the counter to rise for ~3 hours. That's the beauty of yeast breads - you can just leave it and come back to it later. I like my bread to be a little doughy so I baked at 375F for 10 minutes. Be sure to brush the tops with butter to get a nice brown crust - I did mine with butter/cinnamon/sugar. These aren't spectacular as they taste like typical dinner rolls, but they're easier to make than traditional bread recipes.

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