Reviewed: Apr. 10, 2007

best rolls I've EVER made!

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Reviewer:

Aimee M.

Home Town: Dallas, Texas, USA

Living In: Arlington, Texas, USA

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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Reviewer:

DAISYQ

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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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Reviewer:

MICHERIEAMOR

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Oxnard, California, USA

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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9 users found this review helpful

Reviewer:

JENNF45

Cooking Level: Expert

Home Town: South Jordan, Utah, USA

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 27, 2006

Not too difficult to make and my family loved them!

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Reviewer:

Bethany

Cooking Level: Expert

Reviewed: Nov. 25, 2006

I made this the day before Thanksgiving. I used a whole packet of yeast. We warmed them in the oven for a few minutes and they were fabulous! Reminds me of my Grandmothers.

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Reviewer:

HTSMRBRZ

Reviewed: Nov. 24, 2006

Very, very good! I made them for a Thanksgiving celebration with friends and everyone raved over them. If they were a touch sweeter, they'd be everything I ever dreamed of in a roll. I divided mine into 18 portions (because someone said that 24 were very small) and they ended up being bigger than I anticipated. Next time I'll make 24 like the recipe says.

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Reviewer:

Christa D.

Cooking Level: Intermediate

Home Town: Twin Rocks, Pennsylvania, USA

Reviewed: Nov. 20, 2006

We made this and they turned out better than ever... we used a mixer with dough tines and it reduced the kneeding time in half... gl and enjoy... we DID

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Reviewer:

Mikayla22

Cooking Level: Expert

Living In: Arlington, Texas, USA

Reviewed: Nov. 19, 2006

hi! this is my 5th time making a baked good using yeast. and these came out great! they took a little longer to rise and cook for me but they were still tasty! if you make these you MUST eat them with butter! youll never buy rolls from the store again!

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Reviewer:

Mr.Yumyums

Reviewed: Aug. 6, 2006

These are extremely tasty. I made them with butter instead of shortening (therefore getting rid of trans-fats) and they were excellent. I made the whole recipe, and then froze the left-over rolls. Pop the frozen rolls in the oven for a few minutes, and they taste fresh baked! This recipe is a definite keeper.

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31 users found this review helpful