Reviewed: Mar. 20, 2012

I just made my 4th batch of these and cannot believe I haven't reviewed them yet. They are great and so easy to do. Thanks to those who suggested freezing them, the freeze very well. And then it is just 2-3 hours for hot fresh rolls. I have made some bigger and used them as sandwich buns, and beef dip buns. They are better then anything I would have bought. Thanks so much for this recipe

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Reviewer:

Lori

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Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Limoges, Ontario, Canada

Reviewed: Feb. 22, 2012

Just made and boy are they good. Very light and airy. They made excellent sandwiches! they reminded me of grandmas rolls, Delish!

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Reviewer:

ken L

Reviewed: Jan. 31, 2012

This bread was awesome! To say the least and the recipe is VERY VERY forgiving. First I thought I had finished the bread, but skipped the part where you put the potatoes and eggs in. First I realized I'd forgotten the mashed potatoes so I took the bread out of the refrigerator and put the potatoes in then upon cleanup I realized I forgot the eggs so I had to take the bread BACK out of the refrigerator and work the eggs into the batter. The end result though was a light fluffy roll as Loraine described. Thanks for a wonderful recipe. The only thing I did different was in place of the 1/2 cup of water, I used 1/2 cup of the water I had boiled the potatoes in. Delicious and my house smells homey and like there's comfort food somewhere hiding.

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Reviewer:

blessedmomof9

Reviewed: Jan. 22, 2012

I made this recipe the old-fashioned way of making bread with two rises instead of the refrigerator method. I needed them quicker. The rolls were soft and well liked. The kiddos said they were perfecto!

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Reviewer:

Seekery

Cooking Level: Expert

Reviewed: Nov. 24, 2011

Made these tonight, I would have liked to follow the recipe as it was written but I only had one egg. and no shortening. so I subbed the shortening for veg. oil and only used one egg. using half bread flour and half self rising flour becase that was all i had in the house. and they still came out yummy light fluffy on the inside and with a slight crisp on the out side.If mine came out this good with so many subs I cant imagine the carb bliss I would be in if I had of followed to the letter. yum. thanks will make over and over.

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Reviewer:

Asia

Cooking Level: Expert

Home Town: Lancaster, California, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Oct. 19, 2011

Family loved the rolls! Baked 12 rolls, froze the rest. I brushed the rolls with egg wash before baking.

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Reviewer:

lulu

Reviewed: Sep. 17, 2011

Can't even wait for them out of the oven they smell sooooo good! Awesome with T bones and football saturday!

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Reviewer:

Tracy

Reviewed: Jun. 18, 2011

Good, but needs more potatoes and salt.

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Reviewer:

Vaiva

Reviewed: May 29, 2011

I halved the recipe, used only whole wheat flower and substituted butter for shortening and it still turned out well.

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Reviewer:

Katie McLean

Reviewed: May 2, 2011

These rolls were a HUGE hit at Sunday family dinner. Wasn't sure about the dough at first, but kept adding flour as recommended and eventually I got the consistency I was looking for, it was right at the 7 cup mark, maybe a little more. I highly suggest keeping your hands greased (I used vegetable oil) when handling the dough, especially during the process in which you shape the rolls. Due to time contraints, I opted not to knot them, just made round balls. The dough rose well, put it in a large greased bowl on my countertop covered with a cheesecloth. They cooked up beautifully, the insides were fluffy and feather-like. The tops were a golden brown and bottoms flawless (virtually no color, used parchment paper). I will DEFINITELY make these again and next time, I'll get fancy and knot 'em..

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