Reviewed: Jan. 24, 2012

Excellent. I used a little more rosemary than suggested and because of my bread machine I need to add more water. Remember to watch the first part of the dough cycle to ensure the dough forms into a ball, if it is too dry add a little water mixed with olive oil. My bread machine required an additional 2tbs olive oil and 1/2 cup of water.

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Reviewer:

Giggles

Reviewed: Dec. 24, 2011

I made this recipe for a recent group Christmas dinner and it was a complete hit. I took the advice given by simmering the rosemary and additionally used the water from the simmer as part of the recipe water. If your using a bread machine, the 12 servings recipe is a 2 lb loaf and I used white corn meal for dusting the pan. I'm making this again for Christmas day dinner!

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Reviewer:

gracebew_u

Cooking Level: Intermediate

Reviewed: May 11, 2011

These deserve much more than 5 stars. They are wonderful! I did the recipe entirely by hand, only used 2 1/4 cups of bread flour, used 1 T of fresh rosemary chopped into little pieces, and brushed with butter topped with kosher salt before baking. The rolls were very light and fluffy and are absolutely delish especially dipped in olive oil. This is definitely a keeper! Thanks for the recipe!

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Reviewer:

Maridele

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Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Dec. 12, 2010

Made exactly as the recipe stated and they were great! The rosemary flavor was wonderful. I could see making them without rosemary too. Good texture.

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Reviewer:

BROZZY

Cooking Level: Intermediate

Reviewed: Nov. 24, 2010

I'm glad these are such a good dinner roll... I just made 6 dozen for a big Thanksgiving dinner tomorrow! Made them just as the recipe is written and very happy with the results. I did these in the KA mixer, used instant yeast (didn't have to wait for it to proof), and let it rise in the bowl for about 35-40 minutes. Scaled for 12 rolls and let those set for about 15 minutes and used the egg wash and kosher salt. Baked 19 minutes and started the next batch. Fun, fun, fun, in the Kitchen! Happy Holidays to everybody!!

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Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: Nov. 24, 2010

I didn't have rosemary, so I left it out. These are delicious and will make them again with the rosemary. Easy to make and so very pretty. Did I mention how yummy these are. Perfect for my Thanksgiving dinner.

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Reviewer:

shelleywilsonaz

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 11, 2010

I've made these three times now, and have been delighted each time. I do use fresh rosemary (1 Tablespoon) - and I make 24 instead of 12 rolls. The original recipe is great - but I like a smaller dinner roll.

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Reviewer:

Amanda

Cooking Level: Expert

Living In: Long Beach, California, USA

Reviewed: Nov. 7, 2010

I followed what grannyloohoo did: -Used real milk instead of dry, and cut down on the water -Proofed the yeast in the warm water and sugar -used butter on top after removing from the oven -I only let them rise once, and used dried rosemary, whole, added to the warm water/yeast. Turned out fabulous! They had great flavor and texture and were awfully cute! I will make these again for sure. Next time, I'll use them as a starter to the meal and add a dish of olive oil for dipping.

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Reviewer:

Michell

Reviewed: Nov. 2, 2010

YUM! No breadmaker, so kneaded in Kitchen Aid. First proofed yeast, warm water and sugar together and added the rest. Batter was dry so I had to add some water and half-and-half. Next time I'll do less flour.

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