Reviewed: Nov. 7, 2009

I have had this recipe for over 25 years from a friend's mother and it is the exact duplicate except that the rolls are stuffed before baking with a mixture of ham, bacon and onion. Just made them 2 days ago. They are yummy.

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jakemag

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Reviewed: Oct. 15, 2009

Wow, these rolls are exactly what I've been craving. They are just like the ones at a wonderful Southern comfort food restaurant I loved. After baking, I brushed the tops with melted butter and coarse Kosher salt. Thank you for sharing the recipe.

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purplesun7

Cooking Level: Expert

Living In: North Little Rock, Arkansas, USA

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Reviewed: Jun. 13, 2009

I'v used this recipe so many time because everyone raves over the rolls. There isn't anything in any store to compare to these. It is my #1 most requested food at gatherings. If you've never made them, at LEAST try it once, they are excellent. It does take a few hours (waiting mostly) for dough to rise, but well worth every minute. Thanks GrannyRob for making me such at hit at something I'd never done before, (making rolls that is). Thanks for submitting the recipe!!!

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SHERRYGILL2000

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Reviewed: Feb. 1, 2009

YUM! Very good!

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April

Cooking Level: Intermediate

Home Town: Stanley, New York, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 12, 2008

These are a perfect dinner roll. I prefer a slightly sweeter roll but my guests just loved them.

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Erinmoo526

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 24, 2008

I love these rolls! I've made them a few times now, but today I tried them with whole wheat flour and they were still wonderful!

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PercyPea

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

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Reviewed: Apr. 8, 2008

This bread has a somewhat biscuit texture to it. My husband and I love using it for eggs on toast.

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Rachel Hanks

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

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Reviewed: Jan. 1, 2008

I used whole wheat flour in place of 3 cups of the flour. I also added 1/2 c of flax... the rest, I used white flour. I also replaced the milk with almond milk, and the shortening with olive oil. They were thick, yummy & quite tasty. I served 8, and they were gone by the end of dinner... I make these once a week and only cook them 10 minutes.I freeze the 24, taking out 1 for each person and thaw, heating them at 350 for about 8 minutes before dinner. They go really well with soups, or split in half with jelly.

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Aubrey

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Reviewed: Nov. 27, 2007

Excellent and easy! I used butter instead of shortening, and upped the salt to 2 tsp. After baking I brushed w/melted butter to make them even yummier. This will be a standard for many meals from now on. Many raves from family and friends!

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Wannabe Amish

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Sep. 9, 2007

These rolls were very bland, and despite the sugar and yeast, didn't taste of either. I'll stick with my own recipe next time.

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BREEZER

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 10, 2007

Thank you very much for this recipe, I made a batch divided and made with half of the recipe sticky buns with a topping of some melted cream cheese and confectionarssugar, they were a treat just like the rolls. Will make lots more of delicious things with this recipe.

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Derizann

Cooking Level: Expert

Living In: Geertruidenberg, Noord-Brabant, Netherlands

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Reviewed: Jun. 26, 2007

I've only made yeast rolls a few times, but this recipe definitely makes the best rolls I've ever had. This will be the recipe I use from now on.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 25, 2007

Love these rolls. I make them on a regular basis and freeze large batches. I make large rolls and slice them in half for hamburgers, I make smaller rolls to eat with lunch and soups. A versatile recipe.

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Misanthrope

Cooking Level: Expert

Home Town: Beaufort, South Carolina, USA

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Reviewed: Jun. 7, 2007

The rolls had a nice look to them but that's about it. They were very bland to me, even when I put butter on top while they were cooling. Next time I think I'll use less flour and put some cinnamon and a little more sugar to give it some kind of taste.

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holly b

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: Crockett, Texas, USA

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Reviewed: Jun. 2, 2007

Very good rolls, but didn't have the yeast taste I was wanting. It was still very very good though

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CATTYLL

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: May 5, 2007

This recipe was my first successful attempt at making bread by hand. I used butter instead of shortening and it could be why, but I found the buns to be very flavorless, even buttered. Very easy to make but taste like they are missing something to me.

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aurora8202

Cooking Level: Expert

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Apr. 10, 2007

best rolls I've EVER made!

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Aimee M.

Home Town: Dallas, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Apr. 1, 2007

l used my bread machine to make the dough and l cut the recipe in half because l wasn't too sure on how these would turn out but next time l will do the full recipe because these are so good , my family ate them as soon as l got them out of the oven and they requested me to make more .

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DAISYQ

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 30, 2006

I've never made rolls before. I didn't have all the right equipment (told hubby I need a kitchenaid)and it still came out pretty well. I will make it again with the kitchenaid of course!

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MICHERIEAMOR

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Torrance, California, USA

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Reviewed: Dec. 13, 2006

I loved these rolls. I have made many different recipes and this one works out best. I use almost 1 1/4 cup less flour though. I found it got to flaky if I added all the flour. Thanks for the recipe!

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