Reviewed: Aug. 14, 2009

They failed miserably as bread rolls for me (they were too dense), but they worked beautifully as pizza dough and made awesome breadsticks. I can't blame the recipe as I'm fairly new to breadmaking, so I'm sure I did something wrong. Despite my mistakes, however, I thought they had a really good, yeasty taste and now I feel like a real bona-fide cook!

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citygirl

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Reviewed: Aug. 12, 2009

I made these rolls to go with a pot roast..I followed the recipe to a T..turned out perfectly fluffy and light...I melted about a 1/4 c of butter and mixed in a 1/2 tablespoon of honey and brushed the tops when they were done...PERFECT...they barely made it to the dinner table...thanks for the super easy recipe

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Mrs. Gandee

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Reviewed: Jul. 30, 2009

I made these rolls for my family today and they turn out great. I read the other reviews saying that dough is very sticky,well it is but these rolls are so light and fluffy and yes yes yes I will be making these again

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ecowin

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Reviewed: Jul. 27, 2009

Very easy and delicious. I have made this twice now and in both times rolls came out very light and fluffy. Thanks for this great recipe.

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Abigail

Cooking Level: Intermediate

Living In: Lapu-Lapu City, Cebu, Philippines

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Reviewed: Jul. 26, 2009

These rolls turned out very light and fluffy and tasted AMAZING! The dough is very sticky, which made me think I did not add enough flour. However, I decided to let it rise and see what happened and they turned out perfect. I am glad I did not add more flour because that would have made the rolls a lot more dense rather than the fluffy dinner rolls that they are supposed to be. This is my new roll recipe, goodbye biscuits in a can.

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Sarah Riley

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

I was making a nice pot roast dinner and wanted some quick rolls so I made these and they were great! Very easy, too. I didn't have shortening so I used butter; didn't have a muffin tin so I dropped them into an 8X8 cake pan. Otherwise, I followed the recipe exactly. And yes, they were very sticky, but I wanted to know if they would work that way and they did. They were yeasty and yummy! I will definitely make these again!

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Donna

Cooking Level: Expert

Home Town: Cleveland, Oklahoma, USA

Living In: Deer Park, Texas, USA

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Reviewed: Jun. 25, 2009

I'm very new at making breads and these looked very simple - and they were. My DBF declared delicious. Will definately make agian!

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Tasha

Cooking Level: Intermediate

Home Town: Sherman, Texas, USA

Living In: Zionsville, Pennsylvania, USA

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Reviewed: Jun. 22, 2009

Good recipe...but I wouldn't say that it was anything extraordinary. The dough was indeed very sticky...more like a batter than dough.

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PhPhear

Cooking Level: Intermediate

Living In: Winchester, Virginia, USA

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Reviewed: Jun. 15, 2009

I made these to go with spaghetti tonight and was so very pleasantly surprised! They were light and delicious..and very easy to do. I love it that you don't have to knead the dough! Next time I make them to go with an Italian style dish, I'll add some garlic butter on top before placing in the oven.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Jun. 15, 2009

I whipped these up as a last minute addition to a large sunday dinner. They were really good!! I like my rolls a bit smoother in texture, but these really hit the spot and were a huge hit. I might have baked them a little too long - hence the texture issues. Will definitely make these again though!!

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LaurenElyse

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 5, 2009

This was the first yeast roll that I ever made and it was fabulous! My husband, who is very picky, loved these rolls. I did not change a thing. I will say for us "novice" bakers, the 2 tablespoons of shortening means 2 tablespoons of vegetable oil! I really did not know this at first! This is a quick, easy delicious roll and will be going in my recipe binder! The dough is sticky but if you use an ice cream scoop to get it out, it works perfectly. I made 9 large delicious rolls! YUMMY!

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Chef Shonuff

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Reviewed: Jun. 3, 2009

This recipe was the best I have ever used. I used the bread machine to make the dough, then kneaded and shaped and let rise the second time. My family loved them. Easy and simple, with great yeast taste, and very fluffy.

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Elaine

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Reviewed: May 29, 2009

This was my first time making yeast rolls and I'm impressed at how easy and fool proof it was! I followed the recipe word for word. The dough was sticky, but I coated my hands with non-stick spray in order to fill the muffin tins. They were delicious! I was expecting them to be a bit more dense, but they turned out light and fluffy.

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carebear

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Reviewed: May 24, 2009

Great recipe. I've made these 3 times. The proportions are spot on. This is a no knead batter recipe so the dough is going to be sticky and thin. As a rule of thumb any recipe that calls for a muffin pan is going to be for batter so everything was as expected. Simply scoop the batter from the mixing bowl and rake into the muffin pan with well floured fingers. The first time I went right by the recipe and had 8 really large rolls. Nice, but a bit bigger than I preferred so the next time I made 12 rolls and the size was just right. The third time I used oil instead of shortening and the consistency was even better. Just remember to grease your muffin pan well on the top of the pan as well as down in the cups because as the dough rises it will expand across the top of the muffin pan and stick to it if the top is not greased. This is the least labor intensive roll recipe I've ever used. Aside from the rising time it really takes very little time or effort to make.

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rdtripp

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Reviewed: May 23, 2009

I just finished making these and they are delicious! I followed the recipe exactly as written and agree with those that say NOT to add more flour. After the first rising, yes, the dough is sticky, but I just use a cookie scoop to get it out of the bowl. I had enough to make 12 rolls. They came out light and fluffy!

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GYummie

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Reviewed: May 20, 2009

Only a master poet could describe in words how good these taste. Right out of the oven they have a texture comparable to cotton-candy, but not too sweet in flavor. Instead of using butter I painted them with ghee right out of the oven. That gave them a nice flavor. Considdering all the sugar and saturated fat this is a "once in a while" food, but totally worth it.

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Mac

Cooking Level: Intermediate

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Reviewed: May 2, 2009

These were great. I ate them way to fast upon pulling them out of the oven they were so good. It was my first ever try at yeast rolls and they came out perfect and fluffy. I followed almost every thing to a T, even when it came out super sticky. I only added an extra bit of sugar because I like my rolls sweet, and I am not a big fan of yeast flavor. They were good but...too sweet, not by much :) All my fault, I'm going to make them again tonight exactly as it states to go with my Buffalo Chicken Soup. Sweet and spicy can't wait to try.

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Teeni Tot

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Reviewed: Apr. 28, 2009

Excellent quick rolls. I followed the recipe exactly and everyone loved them. The only thing I will do differently next time is instead of using 8 of the muffin cups, I'm going to try dividing it up between all 12. The rose so much that they almost went over the side of the pan.

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Sarah S.

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

YUMMMMMMMMM....easy and fast and sooo GOOD:) thanks for the great recipe!

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BethMarie10

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

This was wonderful, quick and easy! I made this for 24 servings and I got 2 dozen muffins and 2 loaves of bread. I used a cookie scoop and put 3 small scoops in each muffin tin. The bread made great buttered toast.

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HANSPIERS

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