Reviewed: Dec. 24, 2009

Fabulous! One major change, I halved the size of the rolls. If I would have made 18 they would have been too big in my opinion. I also used bread flour as I feel BF is lighter, APF/WF makes for dense breads. I can't wait to try this with ranch, cheese, or sour cream & onion. The possibilities are endless.

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ROBY

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

I followed the recipe exactly except I doubled the spinkled minced onion. My family asked more than once, "are you sure we cannot give this a 10"?

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inounvme

Cooking Level: Expert

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Reviewed: Aug. 27, 2009

I have made these several times and just can't get enough of them! I make them exactly as the recipe states and they turn out beautifully every time. I use them for hamburger buns and sandwich rolls, and they work great!

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luv2cook

Cooking Level: Intermediate

Home Town: King George, Virginia, USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Jul. 31, 2009

These rolls were so good! I cut the wheat flour to one cup and decreased the sugar to 3 tablespoons. I sauteed the onions (instead of using dried) a little too long so they came out dark, but still tasted good nonetheless.

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elinor3

Cooking Level: Intermediate

Living In: Grove, Oklahoma, USA

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Reviewed: Jun. 29, 2009

I was little skeptical about making these and unfortunately my apprehensions were confirmed. These were a bit too dense for my liking and I think maybe if I had omited the whole wheat flour and only used all purpose white flour I would have enjoyed them more.

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