Reviewed: Nov. 10, 2009

i love this recipe i have fun with it, i add food coloring for the holidays. every one loves it

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TiNkEr BeLl

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Reviewed: Nov. 8, 2009

well this is a roll made for Thanksgiving ......Thanks for sharing....made them this morning for a test run :o)....and they passed with flying colors :o)

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sunset

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Reviewed: Nov. 6, 2009

for being farely new to the world of baking i've been intiminated by many recipes.. read all of the reviews first, they were so helpful. I used oil instead of shortening and also spread butter on the tops of the rolls before baking. Turned out super! I plan to serve them with a home made honey butter!

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mustangsally

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Reviewed: Oct. 30, 2009

These were quite delicious. I did make a few bigger for sandwiches, but it still made so many rolls. I think next time I make them I'm going to cut the recipe in half. I think this is going to be the recipe for my Thanksgiving dinner though...Thanks Norma for a wonderful recipe.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Oct. 29, 2009

Nice rolls for sandwiches. Bf didn't complain they were hard, so they must be a hit. I halved the recipe and I wish I hadn't made 12 rolls only bc I wanted them as sandwich rolls. The amount of bread recipes I've made, I should know better. It would've been better to make 8-10 rolls for sandwich size. Ah, well, no sweat off the recipe's nose. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 23, 2009

Very good....they rise a LOT on the second time...I will make them smaller next time..but they were really good and very tender.

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Oct. 15, 2009

Perfect! Definite KEEPER!

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Annie B.

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Reviewed: Oct. 12, 2009

These were exactly what their name implies...PILLOW SOFT...my boys gobbled these up...I omitted the water but did everything else the recipe said...I only made 18 rolls and made cinnamon rolls with the remaining dough...DELICIOUS!!! Thanks for the recipe...

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Mrs. Gandee

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Reviewed: Oct. 12, 2009

These are so good, but there is way too much liquid for the amount of flour called for. I had to add over a cup of extra flour just to work the dough. The next time I made them I left the water out and only used the milk, and the liquid to flour ratio was perfect. Mine were done in 16 minutes, but my oven runs hot. Five stars and highly recommended!

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 7, 2009

This recipe had been in my recipe box FOREVER. They were not quite as 'pillow soft' as I was expecting, but it could be because I got busy and forgot to let them rise the second time. I turned half of the dough into a loaf and realized my mistake. So the loaf DID have a second rise (but I haven't cut into it yet.)I did an egg wash on the tops of the rolls prior to baking (made them shine!) I also found that I had over a cup of flour left unused. My house was cold when I made these so I turned the oven on low as it would go (170 degrees) and set the dough on a rack on top of the stove for the first rise. That worked well (but my mom said I ran the risk of actually cooking the dough.) The light from inside the cold oven would have been enough warmth for the rising. Overall, I am pleased with these rolls and will make them again. Time to edit...I just cut into the loaf. IT IS WONDERFUL!! Light, great texture and holds together well.

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Sep. 16, 2009

This was the recipe I tried for making dinner rolls. I found these rolls very sweet tasting and a little heavy. They looked great! We ended up eating them all the same day so they weren't that bad! Next time I make these I will try decreasing the sugar and not mix for as long as I did the first time.

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aries1

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Reviewed: Aug. 4, 2009

These rolls were great! I used a mix of half white flower and half wheat.

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cassie

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Reviewed: Jul. 29, 2009

The dough was so sticky, and to prevent it from sticking all over the place, I had to add an extra cup of flour. The taste was alright, but I'll stick with "unbelievable rolls" from this site.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

Easy to make. Did not have the yeasty flavor I like. This was not my favorite roll recipe. Will use another.

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Reviewed: May 13, 2009

This recipe is amazing! I made these for my husband's family a couple nights ago and they were a huge hit! I did end up using quite a bit more flour, but they turned out fantastic. Everyone raved about them, which I thought was pretty good considering it was my first time making rolls from scratch. I'm pretty sure this will become the one thing I am asked to bring to family dinners!

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GriffsMom

Cooking Level: Beginning

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Reviewed: Apr. 29, 2009

This is such a tough recipe to rate. The rolls turned out really well, but the dough was so runny befor I had to kneed it. I had to mix 2 addition cups of flour into the mixer befor I could turn it out onto the counter, and I still had my husband standing with the bag of flour dumping more on top every minute or so. They rolls were good, but I have gone over the recipe again and again, and can't figure out what I had done wrong. I just can't imagine that is the way the recipe goes.

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barrtopia

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

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Reviewed: Mar. 27, 2009

Texture was great, but needs a little more sweetener. I substituted butter for the shortening and honey for the sugar because of my allergies. Made great sandwiches out of these rolls. Thanks, will definitely keep this recipe

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idahocook

Cooking Level: Intermediate

Home Town: Coeur D Alene, Idaho, USA

Living In: Boise, Idaho, USA

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Reviewed: Mar. 19, 2009

Great Rolls, very soft! I had leftover dough (I didn't need many rolls) so I made a loaf of bread for lunch!

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Dani Troup

Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Mar. 19, 2009

Awesome! Made 24 biggish rolls. I used bread flour. They had a lovely texture and fragrance. I had them on cookie sheets and next time I will rotate the top and bottom half way through cooking for more even coloring. I also put an egg wash on just before baking, which made them glossy and lovely.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 13, 2009

May daughter talked me into making these because she said they would make a good sandwich roll. I made them according to recipe and as far as a sandwich roll goes, they held up well. Not what I am looking for though. There is a little sandwich shop in our town that make homemade bread for their sandwiches and it is the best ever. I am still searching for that perfect recipe, and they refuse to share their secret. Anyway, my husband had these with butter and said they were very good, but I will stick with my ole standby for homemade rolls.

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Ann Karr

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Pillow-Soft Dinner Rolls

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