The buns pull apart really well...but I had some issues with it rising..not sure why I'll try it again a couple of times and see where I goofed, then update my review..but for now I'm going to have to go with a 3.

I used a minced garlic clove instead of garlic powder, I threw it in with the heated milk mixture, also I didn't have any shortening so I used butter. The buns pulled apart beautifully. Great recipe.

I loved this recipe. We are big garlic fans in my house and I always add it to my home made breads. This recipe was so simple and quick that I will make it every Sunday! I found the dough to be just right and did not add any extra flour. I did add garlic powder to the dough however. I melted the butter right in the baking dish(extra butter of course) and added the garlic powder and paprika to that, I used cornmeal instead of sesame seeds. My rolls were very buttery and garlicky a great accompaniment to roast of pasta! I will make this again and again!

These were good, but I had to make a few changes for the recipe to be right. First, the recipe did not have enough flour, so the dough was very very sticky. Second, they did not have enough flavor. I added garlic powder to the dough and on top, and it still needed more. I made mine in a round cake pan, so I wouldn't have to stack them. I will probably make these again, but not the way the recipe calls for.

Being the inexperienced baker that I am (when it comes to baking with yeast) I didn't quite understand the directions. And I'm still not sure if you’re suppose to end up with 12 or 6 rolls after you've put them on top of each other. So what I ended up doing, and it worked out great, is first I proofed my yeast by heating the water in the microwave, then adding the yeast and sugar until it foamed. Then I added the yeast mixture to the flour and salt, and continued to add the other ingredients. I may have used more flour, but the dough was pretty easy to handle. I divided my dough into 8 pieces, put them into a square 9” pan, brushed them with the butter/garlic sauce (forgot to dip them), and let them rise. I also added extra garlic powder and a little garlic salt. Baked them for less time (could have been my oven but I only had them in the over for about 28 minutes). They turned out very soft and my family loved them! I will definitely make these again.

Pretty good rolls! I love making bread from scratch. Had to add in more flour because the dough was very sticky. I may add paprika and garlic powder into the dough mixture, though. I didn't think the flavors were all that powerful.

WONDERFUL!!! I substituted fine ground whole wheat for half of the flour! It was wonderful. Best rolls I have ever had. We dipped ours in the leftover butter sauce!! Think I will make these 3 times a week! I didn't have 2 tbsp. shortening and so I used vegetable oil. It turned out great! Instead of putting them in the rectangle pan I put all "12" rolls in a 10 inch cake pan. You can get "12" tiny rolls out of this or 8 heartier ones.