Reviewed: Sep. 18, 2009

Very good. I made it into rolls for the family and then liked it so much that I made another batch that I braided into a loaf and cooked for my dad.

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PAMPEREDKERI2000

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2009

I love this recipe. I don't have a bread machine. I made them the old fashion way - by hand!! The rolls had great flavor. I used one cup of wheat flour in place of one cup of the wheat flour. Next time I will definitely make a double batch.

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itsjustcmc

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Reviewed: Sep. 2, 2009

I have made this recipe twice and we enjoyed them although I don't think they have a strong sour dough flavor. The first time I formed the rolls into two 8" round pans and found that they didn't cook as well in the center. I read through the feedback and altered the recipe the second time...decreasing the butter to just 1/4 cup, using all honey instead of both molasses and honey, and using 2 cups of bread flour 1 c of whole wheat bread flour. The second time I placed them in muffin tins and they were perfect! Will make them this way again!

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TurtleLove

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Reviewed: Aug. 5, 2009

Not sure how the instructions got changed up, but I always shape the rolls, and place them on the greased baking sheet, covered with a towel, for the second rising. Also, since posting this recipe, I have made these rolls many times with 1/4 cup margarine and had great results.

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Sally

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

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Reviewed: Jul. 31, 2009

I began a sourdough starter about 5 days ago and wanted to try making something with it before it got too strong. I made these as rolls and they actually came out with a roll texture. Usually when I try to make rolls from a bread recipe, the rolls come out rather dense and bread-like in the middle. These were light and fluffy inside. I did have to use a bit more flour (about 1/2 cup) as it was making a very gooey lump in my breadmachine pan. I also cut the butter in half since it was still way more than I was used to using in bread recipes. I made about 15 larger rolls and we had turkey cutlet sandwiches for dinner tonight. I'll probably do a n egg wash over top next time to spiff up the crust a little. I baked for 12 minutes since my rolls were a little bigger, but 11 would probably have been perfect as a few of the rolls on the edges got a little brown on the bottoms. I'll definitely make these again!

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Erika

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jul. 20, 2009

I made my first ever sourdough starter and used this recipe to try it out, substituting whole wheat for half of the all-purpose flour. Preparation was a breeze and the results FANTASTIC! Better than restaraunt-quality and cheaper than thaw-and-bake. We will use this again and again and again.

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fatherpaul

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Reviewed: Jun. 24, 2009

AWESOME! I replaced 1 of the cups of flour with whole wheat flour, used all honey (hubby not a fan of molasses), and 1/3 cup olive oil in place of the margarine. So light and fluffy!

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woodlandnymph

Cooking Level: Intermediate

Living In: Saint Joseph, Missouri, USA

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Reviewed: Jun. 24, 2009

These rolls are SO GOOD!!!! My entire family gobbled them up. Although they are not in the "low fat" category, they were worth it. I made no adjustments to them except, knowing bread, the recipe states that you should put them on the baking sheet after the second rising. That would make them fall. You place them ON your baking sheet FOR the second rising. They do not have a strong sour taste from the sour dough starter (and my starter is well aged and very sour), they had a wonderful flavor.

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mamamary

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Reviewed: May 3, 2009

These were extremely good-the whole family loved them. They were fantastic fresh out of the oven with butter and great the next day with some orange marmalade. This is going to be a staple recipe at our house.

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BEAKIEBEAN

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Apr. 14, 2009

How I wish I could give this more stars. Incredible!! I used whole wheat flour and mixed with hands. I was even low on time YET these were fabulous! The house was fragrant . Loved these!

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VIVNIDHI

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Reviewed: Apr. 5, 2009

Im always looking for great recipes for my sourdough starter and this was a winner! I did not use a bread machine. I combined wet and dry ingredients seperately (after proofing yeast in the water with a TBSP of sugar), then folded dry into wet in the kitchenaid. I sprayed my hands with some canola oil, rolled 12 equal size balls and coated with a touch of flour then placed them in a 9X13 pan. I let them rise until they were at the top of the pan and then let them cook! My picky wife loved the recipe! Thanks!

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Indy_J

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Reviewed: Mar. 22, 2009

these are wonderful! I followed the non-bread machine directions and they turned out perfect.

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djknow

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Reviewed: Mar. 8, 2009

Loved this. Even the taste of honey came through. Delicious1

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Candice

Cooking Level: Intermediate

Home Town: Borden, Indiana, USA

Living In: Trondheim, Sor-Trondelag, Norway

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Reviewed: Jan. 6, 2009

I made this in the basic cycle of my bread machine because I was too lazy to make rolls. I added 1 cup extra oats and it turned out great! It was perfect with my whole wheat Herman starter!

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ANNASSSS

Cooking Level: Intermediate

Home Town: Hoquiam, Washington, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Nov. 27, 2008

I absolutely love the taste and texture of these rolls! I needed to use some of my starter and these make such a light,tender, fluffy, slightly sweet roll. Perfect for the holiday table. I love the little crunch of the oatmeal. I don't have a bread machine so just mixed it up by hand. omitted the molasses and used 4 tbsp. of buckwheat honey, which is a darker, stronger honey. Thanks so much for a lovely roll recipe. Great alternative to using starter instead of the weekly loaf of classic sourdough bread.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 17, 2008

I've made this recipe twice so far, just mixing the ingredients by hand as I do not have a bread machine. Once I made it with the molasses and once I substituted brown sugar. Both turned out well, though I think I liked the brown sugar version better. It was a bit sweeter and tasted more like a parker house roll to me. I used slow-cooking oats both times. Once I just stirred them directly into the mix and once I followed another reviewer's suggestion to soak them first. Soaking made for a less chewy product, which I think I preferred, though next time I am out, I think I will just get some instant oats to keep on hand. I will definately keep making this recipe as it is an easy way to use the extra sourdough starter whenever I feed it (just can't bring myself to throw a cup of starter away). Very worthwhile recipe.

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KB

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Reviewed: Sep. 7, 2008

Fabulous recipe. I even misread the recipe and only used 1/2 cup of sourdough starter instead of 1 c. and no molasses( i didn't have any) but extra honey. I also substituted 1 cup whole wheat flour instead of all purpose. Used my bread maker until i get a stand mixer with dough hooks for Christmas (dropped a hint to hubby today!)

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edioo

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Reviewed: Aug. 18, 2008

The world's pickiest eater said "those are allright". These surprised me...they ended up some of the best rolls I've ever made.

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Laura

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Reviewed: Aug. 6, 2008

This is a great recipe. I have a good started so I did not use the yeast or soda. I changed out one cup of white flour for one cup of oatmeal flour. They rose up high and had a great flavor, and a tender crumb. I will use this again and again.

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Julie

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Reviewed: Jul. 29, 2008

This tastes great! Using rye sourdough starter, this gives whole grain goodness. I formed some dough into a bread pan, and some into a free formed loaf.

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