Reviewed: Mar. 2, 2008

It's hard to impress a bread junkie, but this recipe did just that! I have been making this recipe now for over two years and it always gets rave reviews. I have a large extended family, so for holidays I have to make 6-7 dozen to accommodate second...and third... helpings. I make the recipe as written and they never fail. By the way, these freeze very well and taste fresh after reheating in the oven or microwave.

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Opa's Girl

Cooking Level: Expert

Home Town: George, Iowa, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Feb. 18, 2008

Very flavorful, light and fluffy. I cut back on the butter by about 3 tablespoons. Could use a little more salt.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jul. 10, 2007

This is the best homemade dinner rolls. The only thing I have changed is I use 1 TBLS of yeast. They are best the first day, they tend to dry out after that.

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Angie D.

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Reviewed: Jan. 3, 2006

My sister made these for the holiday after I found the recipe for her. They were very fluffy and light...a little sweeter than we like them, but hey, next time we can compensate for that! Overall, pretty good.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Dec. 28, 2005

the best....big and fluffy...eazy to make ....thanks

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LUCBELL

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Reviewed: Dec. 27, 2005

I made two pull-apart loaves. Mine came out a little on the sweet side. There seemed to be a little extra water. I added more flour than the recipe calls for. Overall, people loved them. It was hard to get them to share. They're good warm or cold with butter.

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bakedinCA

Cooking Level: Professional

Home Town: Los Angeles, California, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 4, 2005

These rolls seem to be fool-proof and had a nice texture which just melted in the mouth. However, I found them to lack flavor. The rolls were good, but not anything special.

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TAYLORBUNCH

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2005

Made these for Thanksgiving and they were wonderful! I just put the ingredients in my bread maker to make the dough and followed the rest of the recipe. These are the best rolls I've ever made! They taste almost like Challah rolls mmmmm! The only thing is they need to be served warm, once they cool down they are nothing special. Warm each one for 10 seconds in the microwave before serving -- tastes great with butter and raspberry jam! I don't know about serving these in a bread basket because they need to be served very warm.

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Nov. 25, 2005

These were easy to make and had a pretty good flavor. They weren't as light and fluffy as I wanted them, otherwise I would give them a 5 star.

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JACQUELINE QUALLS

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Reviewed: Nov. 23, 2005

Excellent! I let them raise for 2 hours, made them into dough balls and then let them raise again for another 45 mins. Didn't take long in the oven to bake. I used Splenda instead of sugar. Tasted just like the famous 'steak house' yeast rolls! Try this recipe, you won't regret it!!!!

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Madam.Arcadia

Cooking Level: Expert

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Reviewed: Nov. 23, 2005

I used a 13x9 and muffin baking pan to bake the rolls. Turned out really nice and was easy to make. The taste was good too.

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MariH

Cooking Level: Intermediate

Home Town: Misawa, Aomori, Japan

Living In: Bremerton, Washington, USA

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Reviewed: Sep. 29, 2005

These rolls are the best! It was easy to follow the recipe also. I found that I had to add more flour than the recipe called for though. Probably about a cup of flour extra. Maybe it was because here in Michigan it is so humid? Anyway everyone loved the rolls!

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Julie A.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Davison, Michigan, USA

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Reviewed: Sep. 6, 2005

These rolls are great, light and fluffy. I thought I messed up on the kneading but the rolls still came out great. Next time I think I'll try an egg wash rather than with butter as the butter turned a whitish color when baked. Thanks for the recipe, it reminds me of my moms buns. Oh and I also only got 12 buns from this recipe, although they were quite large...the way I like them.

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Stacie

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Reviewed: Sep. 4, 2005

These were very good rolls. My family loved them!!! I have been asked for the recipe....

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JULIASHEPARDSON

Cooking Level: Expert

Living In: Niceville, Florida, USA

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Reviewed: Aug. 20, 2005

I found this recipe very easy to do, but it did not turn out at all. The rolls were very heavy, almost cake like. At first I thought that maybe it was the yeast that I used since sometimes if yeast is not working properly, the bread will come out cakey, but when I redid the recipe with new yeast, it still did not turn out. I was very disappointed as I was really wanting pan rolls like the soft and fluffy ones that you can get in the store. But other than being very cakey, they did however have a good taste, hence the three stars.

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CAIROTAIVA

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

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Reviewed: Aug. 6, 2005

Very easy, great texture. Follow the recipe exactly. Also divided it evenly and made about 32 rolls. Took to a potluck dinner with a stick of butter and they went fast! Great recipe.

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FREDRICA2

Cooking Level: Expert

Home Town: Cicero, Indiana, USA

Living In: Brookville, Indiana, USA

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Reviewed: Jun. 21, 2005

Wonderful, wonderful rolls. They look just like the picture and are light as air. I am a bread junkie, always searching for the perfect recipe. The search is over!

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PGHPATTY

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Reviewed: Jun. 18, 2005

Very good, very moist rolls. I made the dough in the bread machine, then put the rolls in a pan to rise. bake in oven and they turn out wonderful every time.

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MOJOJOJO3745

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Mar. 16, 2005

I give these 5 stars for the texture of the rolls and the versatility. I added crushed dried rosemary, greased the pan with olive oil, and brushed more olive oil on top for the final rising and baking. I could easily see using the basic recipe as the basis for cinnamon rolls, too, because the rolls were so tender. I bake a lot of bread/rolls, and this is a recipe I'll use regularly.

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St. Louis Cook

Cooking Level: Expert

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Reviewed: Jan. 22, 2005

These rolls are great. Makes a large quantity -- I got 32 rolls. I used my bread machine to make the dough and it was so easy. Have made them three times and will make them many more!

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BONNIEJIL

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