Reviewed: Mar. 25, 2008

I made 26 rolls from this recipe and they were big enough for hamburgers. This will be perfect for 4th of July or any cook out.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Mar. 18, 2008

Made these for dinner last night. First time to ever make dinner rolls. Pre-occupied as I was with interruptions, I was worried when my yeast liquid was sure to be cold, and as I added the shortening and such, thought about tossing the whole thing out. Optimisic, and curious about how it might do, I decided to give it a worthy shot and continuted with the recipe. I did not remove the dough from my KAid and let it knead itself for the 6-8 minutes and as it nearly leaped out of my bowl, I took it out and found it to be very tough, even still I decied to see if it would rise. Since my COLD dough needed some warming, I loaded it up(inside the larger oiled bowl) and let it warm up a bit, took it out to continue to rise on top the stove. To my surprise they rose! Ate them for dinner tonight! Soft, and great texture!! I would add a bit of seasonings, or sugar to spice them up just a tad.

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mrsmaggiek

Cooking Level: Expert

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Reviewed: Mar. 18, 2008

These are very easy to make. Pillow-soft is such a perfect discription! My family loves these rolls.

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Judith Herklotz

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Reviewed: Mar. 11, 2008

I MADE THIS TODAY EXPECTING GREAT THINGS, WAS VERY DISAPOINTED!!!! THE DOUGH WAS SUPER STICKY, THE END RESULT WAS THEY WERE HARD AND HAD ABSOLUTELY NO FLAVOR EVEN THOUGH I ADDED THE EXTRA SUGAR AND DID THE EGG WASH AND MELTED BUTTER WITH SUGAR TOWARDS THE END!!! WILL NEVER DO THIS AGAIN!!!!

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gissella

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Reviewed: Jan. 27, 2008

Great, soft, and very simple to make. There is no reason to buy from the store. I brush them with a little egg white/water to give them a golden brown finish. 5 min before they are done, I brush with melted butter. I used vegetable oil instead of solid shortening.

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AdmOxalate

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Reviewed: Jan. 21, 2008

The amount of time this takes is deceiving as it does not take into consideration the 90 minutes worth of rising time so if you are making these to be hot with the meal, plan accordingly. I would also say to cook until lightly browned not golden otherwise they get too done on the bottom. Taste was good. Gave some away today and will be making more tomorrow.

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Coralee

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Reviewed: Jan. 17, 2008

Wonderful texture, but not a lot of flavor.

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CookinMama

Cooking Level: Intermediate

Home Town: Batavia, Illinois, USA

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Reviewed: Jan. 16, 2008

My family loved it! Thanks!

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debbityboo

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jan. 9, 2008

I intended to serve half of these rolls with dinner and then freeze the other half. I didn't get a chance to freeze any, they just disappeared. They were beautifully soft and very easy to make. Many Thanks

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jan. 2, 2008

Fabulous! I had never made bread or buns before and this turned out so well, and they freeze well too.

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joyful1

Cooking Level: Beginning

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Kelowna, British Columbia, Canada

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Reviewed: Dec. 26, 2007

Tried this recipe with mixed results. The dough rose very easily and FAST. Disappointingly, the texture of rolls was not what I expected with "pillow soft". It turned out more like cornbread. It would be better with the suggestion of the butter flavored Crisco and honey-butter on top. My famiy did not like them so I will not make it again.

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Melissa Y

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Reviewed: Dec. 24, 2007

Excellent recipe! The rolls turned out delicious and "pillow-soft"! The recipe was very easy to follow. I only made a few changes. I used 3/4 cup water and butter flavored Crisco (from a previous review). I added an egg wash (egg whites and a dash of milk) to the top of the dinner rolls before I cooked them and, to add a bit of sweet flavor, I brushed them with a melted butter and a dash of sugar mixture. I put rolls into a muffin pan and cut an “X” on top of each of them before I cooked them. I cooked them for 20 minutes brushed them with my butter sugar mixture then cooked them for 5 more minutes. PERFECT!! I will definitely cook these rolls again.

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Brian FitzHarris

Cooking Level: Intermediate

Living In: Cornwall, New York, USA

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Reviewed: Dec. 13, 2007

This recipe was VERY disappointing. The dough is incredibly sticky, messy, and difficult to work with. I chose this recipe after carefully reading through the reviews, but will definitely never make again. Although I followed the recipe exactly, it turned out flat and tasteless. I even brushed the tops of the rolls with honey butter, which was the only flavor the rolls had. Save yourself the time and effort and pass up this disappointing recipe.

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al

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Reviewed: Nov. 25, 2007

These rolls are fabulous! It was thought that I bought these from a bakery, they turned out perfectly. I did use my BOSCH mixer to do the kneading for me. Will definately keep this recipe.

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PamperedVictoria

Cooking Level: Expert

Home Town: Bear River City, Utah, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 23, 2007

As a new bread cook, this is an idiot proof recipe. everyone liked it,and it reheated great. thanks!

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pat

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Grants Pass, Oregon, USA

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Reviewed: Nov. 23, 2007

Made these for Thanksgiving dinner yesterday and they were a hit! I too altered the recipe a bit, I used butter flavored shortening and 1/3 cup sugar. I like my buns sweet ;-). Also, I made mine in a 9 x 13 pan and lined them up closely so they would square up when baking. They were picture perfect in size and pillow-softyness.

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Glosdesk

Cooking Level: Expert

Living In: Fremont, California, USA

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Reviewed: Nov. 22, 2007

While my rolls raised well each time and the dough was tasty, the final product was not what I thought it would be. I seldom use shortening, but I wanted to make as written ... they were drier than I would have expected. A friend made them after I did and she used oil ... hers are not dry. To do a floured surface, I used a floured cookie sheet ... really contained the mess! :-) I might try these again after I experiment with other rolls.

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CRUNCHM

Cooking Level: Expert

Home Town: Urbandale, Iowa, USA

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Reviewed: Nov. 11, 2007

Made these this morning. They turned out very well and I followed the recipe as written, except used butter flavored shortening in place of plain shortening. I too made mine a little smaller and got thirty rolls. Froze the biggest percentage for Thanksgiving dinner. Thanks Norma.

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Beverly

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Nov. 3, 2007

Great recipe. Light and fluffy. I used lard instead of shortening, and the rolls stayed nice and moist. Next time I'll use 1/4 butter, for added flavor. Will make again often.

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