Reviewed: Dec. 2, 2009

These are yummy!!! I wasn't even looking for a recipe but when I saw these I had to try them! I used GRANNYLOOHOO review to help me out. I don't have a bread machine. Thank you!! Also, thank you for posting this delicious recipe!!

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Adriana

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Reviewed: Dec. 2, 2009

Delicious rolls! The recipe works perfectly with my bread machine. I used fresh rosemary from my garden and the result was great. Thanks for sharing this recipe.

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Arianna

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Reviewed: Nov. 30, 2009

These are absolutely gorgeous - both in looks and flavor! The only change I made was to use 2 Tbsp. fresh chopped rosemary. They came out perfect! I think I like these better than Jo's Rosemary Bread from this site. To make the shape of them, I coiled them around my finger, removed my finger, then put the outside end through the hole. Easy! I can't wait to make these for company.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Nov. 28, 2009

It seems like I am the odd one out. The rolls turned out fine, However I did not like the taste at all. Not a lot of flavor in the roll its self. I was hesitant on the salt but used it. I think they might be better with out it. Too me, especially with the salt, they were more like a pretzel from the mall. I did have a couple of other people try them. They didn't care for them either. Sorry.

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Molly

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 19, 2009

Excellent recipe-they turned out wonderfully good. The flavor of these rolls will depend on the quality of the rosemary that you're using--I think that fresh rosemary would work better for a more robust flavor.

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Alexis Delray

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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Reviewed: Apr. 28, 2009

Yes, they aren't kidding. ADD MORE ROSEMARY. I probably added an extra teaspoon or so, and it probably could have used more, or perhaps something else like oregano or garlic or something. But texture wise, I liked these. I didn't fool around with all that fancy coil shaping stuff. I just formed into 6 big rolls in a 9 inch pan. Pretty good.

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 26, 2009

These rolls are good, but they are nothing special. They look special if you do the coils--I didn't, but only bc bf wanted salmon cakes so I made them into buns. I'm a rosemary fan, so there definitely wasn't enough rosemary in them for me. If you aren't a huge fan of rosemary, there's only a bit of rosemary taste. The dough was a bit dry--had to add about a 1/4 cup, but otherwise it was fine. 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: Apr. 1, 2009

I followed the recipe pretty much except I took another gal's idea about the muffin tin and I soaked the fresh rosemary in the warm water first.. They were moist on the inside and crispy on the outside. I brushed them with butter instead of egg whites. Really good!

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Lisa M.

Cooking Level: Intermediate

Living In: Los Altos, California, USA

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Reviewed: Feb. 1, 2009

They turn out perfect each time I make them. I will keep on making them. They have a great taste!

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 9, 2009

I made this by hand - the first bread I have ever made - and it turned out really well. The texture is lovely, soft and spongy. I omitted the olive oil, and added more rosemary, but I still found that the flavour was a little subtle for me so next time I might add more or follow other reviewers and soak it. Overall though, very good. I will be making these again.

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Sarah N

Cooking Level: Intermediate

Home Town: Newbury, Berkshire, England, U.K.

Living In: Fairbanks, Alaska, USA

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Reviewed: Jan. 7, 2009

This recipe was good. Better than others I've tried

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ITSJUSTJOANN

Cooking Level: Beginning

Home Town: Saint Louis, Missouri, USA

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Reviewed: Dec. 28, 2008

WE LOVE THESE ROLLS. I HAVE MADE THEM A FEW DIFFERENT WAYS NOW. MY FAVORITE IS SUBSTITUTING THE ROSEMARY FOR GARLIC POWDER. MY KIDS ALL LOVE THEM..MY VERY PICKY 11 YEAR OLD SAID THESE WERE EVEN BETTER THEN SANIBEL ISLAND'S BUBBLE BREAD (WE WENT TO FLORIDA LAST YEAR JUST FOR THAT). THANKS SO MUCH FOR A GREAT RECIPE!

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ROCHELLE C.

Cooking Level: Intermediate

Home Town: Vineland, New Jersey, USA

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Reviewed: Nov. 25, 2008

These rolls are soooooo good! The texture is perfect and they are simple to make. I added 1 teaspoon of chopped fresh thyme, 2 tablespoons of chopped fresh parsley, 2 finely chopped shallots, as well as 2 tablespoons chopped fresh rosemary. I didn't have powdered milk so I added the same amount of milk. The rolls came out beautifully! I made them the day before Thanksgiving and had to make them again on Thanksgiving because they had “mysteriously” disappeared overnight! ;-)

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Mountain Girl

Cooking Level: Expert

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Reviewed: Oct. 30, 2008

Great and very easy! Thanks for sharing!

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Kelly B

Cooking Level: Intermediate

Living In: Goodrich, Michigan, USA

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Reviewed: Aug. 8, 2008

These were very good and easy to make!

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leanne

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Reviewed: Jul. 17, 2008

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.

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Jan. 21, 2008

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

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shawnessym

Cooking Level: Intermediate

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Reviewed: May 12, 2007

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.

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QAEDON

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Dec. 28, 2006

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!

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