These were very good and easy to make!

I liked these rolls a lot ... I would leave the salt off the top next time, tho' ... my S.O. didn't care for the rosemary ... he said it covered the flavor of the bread itself ... they were beautiful, and rose wonderfully ... he would give them a 3, probably, and I would give them a 5, so I split the difference and gave them a 4.

Yummy, but I did have to add a bit of extra water.

I loved the flavor and texture. Went very well with "Lamb Chops with Balsamic Reduction." TIP: Substitute a tablespoon of the water with a tablespoon of lemon juice. The bread has a subtle tang to it). TIP: When rolling them out to 10 inch ropes, first roll each out about 4 or 5 inches. By the time you finish all 12, the 1st one has relaxed gluten, so roll it out to 10 inches and repeat in the same order. This makes it much easier to roll out to 10 inches.

So delish and SO EASY! It was actually the first time I used my bread maker, and I was thrilled with the results! These rolls were PHENOMENAL, and I can't believe they came out of my kitchen! I will def. be making them again!

Although these looked really pretty, I didn't care for them. I thought they were a little tough. Maybe I over-kneaded or something.

My family loved these but they were a little dense and salty for me. Reminded me of a soft pretzel. Which I am not fond of. I prefer my rolls to be flakier and sweeter.

As usual, I adapted this to the human bread machine--me! I proofed the yeast in the warm water & a teaspoon sugar for about 10 minutes, then added the remaining ingredients, with these adjustments: I didn't have nonfat dry milk so I replaced about 1/4 cup of the water with 1% milk; used 1 T fresh rosemary, minced; I only added 2 cups AP flour, then added in a little more as I kneaded the dough. After kneading about 5 minutes I let rise for about 45 minutes, then shaped into the rolls & let them rise about 45 minutes. I did not brush with anything before they baked but did brush with melted butter when they came out of the oven. These are some of the finest dinner rolls we have ever tried. They are tender with a delicious chewy crust, fragrant, and savory--the perfect bread for the Brown Sugar Meatloaf, also from this site. Excellent and easy recipe going straight into my 5-star recipe file!

One of our favourite roll recipes. They look and taste wonderful. I often use the shaping technique descriped for other dinner roll recipes. I substitute milk for the water/powdered milk and use 1 TBSP of dried rosemary (finely ground with my mortal and pestle).

These came out perfectly! I will definitely make them again.

We liked these. I did add more rosemary and they smelled so good. Yum

These were good, a little dry, but good with butter.

I was surprised to find these to be unremarkable. The texture is just OK compared to other rolls I've made in the past (rather heavy.) The flavor was bland, which I believe could have been helped by the addition of a bit more salt to the dough. They weren't bad in any way, (let's face it - how bad can fresh home made yeast rolls be?) just OK.

I did not use a breadmachine and replaced some of the flour and water with homemade sourdough starter, so I had sourdough rosemar rolls. I also used fresh instead of dry rosemary. They were so fragrant and flavorful, and the dough was very easy to handle. They look so cute too.

I loved these! Easy and beautiful. I used fresh rosemary out of my garden, a little more than called for. I've made them several times for large groups and they are a great hit.

These are a family favorite and so easy to make in the bread machine.