So easy and delicious! My family couldn't believe I made homemade rolls for our holiday meal. :-)

These were great. I am used to working with slack doughs so that part was no issue. I did substitute honey for the sugar. I first made them as pull apart rolls in a springform pan, they didn't last 10 minutes they were so good. The second time, I changed the dough. I added about a teaspoon more of honey, vanilla and almond extract to the batter. I baked it into a loaf. It was great the next morning for breakfast, just added a little honey for a final touch.

These were so fast and so easy! I actually used self-rise instead of all purpose flour and it still turned out great!

The flavor was OK. I think next time I will use butter instead of shortening. Also, add 1/2 tsp. salt. The texture is also not as light as I would have liked. But, they are easy to make and I will probably make them again with minor modifications.

We LOVE these rolls! This is the second batch we've made and after changing a few of the ingredients, they are much tastier! Instead of shortening, use 2 tsp butter. Add 1/4 cup extra flour, knead 4 minutes (with electric mixer) then allow to rise 45 minutes. Punch the dough down, then using greased ice cream scoop, scoop out large balls of dough and place into greased, glass casserole dish. Allow to rise until doubled in size (about 30 minutes). Melt 1 tsp butter with 1 tsp honey and brush over the tops of the rolls. Bake at 425 for 10 - 12 minutes. Enjoy!

Don't be scared of the sticky dough--these rolls are GREAT. Took the advice of another reviewer and used an ice-cream scoop (sprayed with cooking spray) to plop the dough into the muffin tins... that worked well. I would make these every night if I could!

I made these last night to go with our roast. True, the texture is different, sort of a light, spongy inside, but truly, I must say as a "roll" lover, these are lovely. My picky family loved them, the taste and texture, and the next day they are just as good. To preclude the "sticky situation" in getting them into the muffin tins, spray a metal spoon lavishly with Pam. It helps a lot. I only added 1/4 cup extra flour to this, and they were perfect. I also did 1/2 white, 1/2 wheat, with a bit more of the white. I also replaced the shortening with melted butter. I highly recommend this, as butter is both more healthy, natural and tasty!

This was the easiest recipe and everyone loved the rolls. It was nice to have them ready in such a short period of time.

very good! we followed the recipe exactly. mmmm yummy, came out great. Yes the dough was sticky BUT that is the way the recipe is done apparently; because they were really good!

These looked like muffins, had the texture of muffins, but NO FLAVOR. Total dissapointment and I'm easily pleased. If you think these are going to turn out like Texas Roadhouse or Logans, think again. LITERALLY they are like unflavored MUFFINS.

Followed this recipe, as is and it turned out great. The family really enjoyed them, the dough was sticky as everyone has said, but I just used a ice cream scoop that I sprayed first with, a little pam. No issues after that, good overall recipe.

These went so quick! The only thing that I changed was the shortening...I don't ever use that, so I replaced it with butter. I rated it as a 4 instead of a 5 just because of the stickiness when I was trying to make them, I kept adding a little more flour but as hard as it was to form them, they still came out perfect!! (I used a pie plate instead and gently made them touch, they pulled apart just great!)

These are pretty good. I've made them a few times now and they always turn out fairly well. I never put mine in muffin cups, I just dump spoonfuls of the dough onto the pan and they turn out just fine. I don't know why everyone's so uptight about the dough being sticky, since you don't have to knead it at all. The recipe is good as-is.

These are the best rolls I've ever made, and I know it has everything to do with the recipe. I loved that there was no kneading involved as that is my least favorite part of bread making. I only changed one small thing. I added a 1/4 c extra flour to make it easier to handle. I'll definitely by using this recipe again!!

This was quick & easy but not the best rolls I've made. The flavor & texture was a little different than I was hoping for. But from start to hot rolls was only about an hour so I'd make them again if I were in a hurry. As mentioned in other reviews, the dough was quite sticky so I used a 1/4 cup ice cream scoop to scoop the dough into the muffin tins. It was very easy and cut out a lot of mess!

These were delicious! I substituted the sugar with an equal amount of honey, and used 1 c. of whole wheat flour for 1 c. of the all-purpose. Three of us (my husband, 2-year old, and I) almost finished the whole batch! I will double it for guests, and maybe even for us next time!

Wonderful rolls from this recipe. As others have said, the dough was sticky to handle so I added enough flour from a shaker to my hands, countertop, and ball of dough to make it manageable. I got 16 rolls using a 9" x 9" buttered baking dish.

These were alright if you are looking for something quick. The dough was very sticky and somewhat hard to work with. Probably won't make again.

Absolutely wonderful!!!!

This recipe is awesome! I have used the same "family hand-me down" recipe for years and thought that they never tasted just right, and it took hours and hours to make. These rolls were soooo easy and simple, and light and fluffy! Still takes a little time for the yeast to rise, but to be expected. I tripled the recipe and put them in a pan for pull-apart rolls. Excellent, excellent!