Reviewed: Jan. 15, 2009

Quick yeast rolls are excellent for beginners in this medium. This recipe really plased my 90 year old mother, and for that I am pleased. Without having the extensive experience with yeast dough, I felt this gave me a very acceptable product in a reasonable amount of time and with little effort.

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fifi

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Reviewed: Jan. 13, 2009

I normally never give a recipe a poor rating, but there was no other options for me! The instructions could have been written better. DROP BY SPOONFULS into your muffin tins. Yes, I followed the recipe exactly as written and didn't change a thing. The rolls were dense, very sweet and doughy. It just goes to show you that there is no shortcut for great yeast rolls. These really weren't that much of a timesaver ultimately and they were a huge flop. I'd have been better off using Rhodes frozen dough roll.. I've baked breads for over 30 years.. these just weren't all that great.

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 12, 2009

I followed the recipe exactly, but I have made bread before and the consistency wasn't right so I kept adding flour until it pulled away from the bowl. Maybe 1 more cup. With that this recipe is 5 stars all the way. Great white bread for sandwiches when made into a loaf! Thanks for sharing your heirloom recipe!

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ON FIRE FOR CHRIST!!!

Cooking Level: Intermediate

Home Town: Redlands, California, USA

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Reviewed: Jan. 12, 2009

They were ok. I prefer the dinner rolls you buy in the store.

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Kathleen Mary

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Reviewed: Jan. 10, 2009

I just made these rolls for dinner, following the recipe exactly as written. I did make 10 rolls as my muffin tins were really full with only 8. I think 12 would be a better number. The dough was a little on the sticky side, but I used a silicone spatula to transfer it to the muffin pan and that worked well. They were golden brown, soft inside and had a really nice flavor. The next time I make these, I may use butter, but the shortening was fine. I WILL make them again! Quick and easy recipe.

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WeezaG

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Reviewed: Jan. 9, 2009

I thought these rolls were ok. I, like others, do not care for shortening in much of anything I bake or cook but I had some that I needed to get rid of so I used it. I felt the flavor of the rolls was pretty bland. I think I prefer a more simple and healthy yeast roll that does not require butter or shortening. I think I am in the minortiy in this thinking though so don't take my word for it.

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Cara

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

This recipe was so simple and quick. I give it 4 stars instead of 5 because I don't like baked goods with shortening in them so much. But I'm sure you could substitute margarine for the shortening. I loved this recipe because even in my cold house, the dough rose really quickly. It was rather sticky, but adding a spoonfull of flour helps with that, and then you just spoon it into muffin tins.

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Momof3

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Springville, Utah, USA

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Reviewed: Jan. 4, 2009

Absolutely perfect! Easy to make too. Next time I'll make 12 from the recipe so they won't be so large.

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Jann

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Reviewed: Dec. 31, 2008

I expected a ball of dough, but realized this recipe calls for a muffin tin for a reason! I simply spooned the dough into the tin and waited for it to rise the second time. My family was thrilled with the results!! These rolls have an amazing texture and the flavor is unbeatable! I am getting ready to make them again now! Thanks for a great recipe.

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emcarmom

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Reviewed: Dec. 29, 2008

I make these at least once a week! They are perfect. I have used butter, margarine and shortening and they all turn out great.

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EATYOURVEGETABLES

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 24, 2008

I had to add a little extra flour, but these were the best rolls I have ever made. The texture was amazing!

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Christina

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Reviewed: Dec. 23, 2008

Very easy, very tasty! Though i had to add a bit more flour cuz it was too sticky to handle.

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Mrs.Morgan

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Kissimmee, Florida, USA

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Reviewed: Dec. 16, 2008

Easy peezy, and YUMMY YUMMY!

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Kylie R.

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

I use to make yeast rolls a lot but quit making them because of arthritis. The kneading was not easy for me. This is a great recipe. Just made some and they are delicious.

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BRENNY3

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Reviewed: Dec. 2, 2008

I tried this recipe b/c I need a quick bread 4 dinner. I was pleasantly surprised, really easy,tasty,& cheap to make. It made 12 good sized light rolls, that were good, even the next day. Only change I made was to use 1/4 cup of wheat flour. Like many others, I believe the key to these rolls are in the rising. I'll be making these again & again. Thanx for another great recipe fm this site.

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foodwiz

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Fort Washington, Maryland, USA

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Reviewed: Dec. 1, 2008

The rolls (muffins in this case) on their own weren't bad and everyone liked them well enough (I made them for Thanksgiving dinner), I didn't care for the texture or the appearance though and they just weren't like yeast rolls as I know them. I made the recipe as is - maybe I didn't let them rise long enough? (45 minutes before transferring to muffin tins and 30 minutes once in the tins before the oven). I will probably try the recipe one more time with adjustments from other reviews.

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Nov. 28, 2008

I realized very late in the afternoon that I did not have rolls to go with my lasagna for my husbands birhtday dinner so I came to AR to find one. At first this seemed pretty easy to put together and I had all the supplies on hand. I did loose faith in the rolls when I tried to put them in the muffin pan. So I came back to read more reviews that confirmed my batter was the right consistancy and that, hopefully, all would end well. AND IT DID!!! These were very good and rose up very wonderfully in the tins. I would make these again and again!!!!

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melonmom

Home Town: Clearwater, Florida, USA

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Reviewed: Nov. 27, 2008

i used this recipe for thanksgiving and it was awsome the rolls just melt in your mouth thanks

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tama

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Reviewed: Nov. 26, 2008

i just made these, doubled the recipe and am so impressed!!! i melted butter and grated some parmesean cheese & brushed on top after they came out of the oven...and OH MY!!! superb!!!! serving tomorrow at thanksgiving..

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smilesarepriceless

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Reviewed: Nov. 25, 2008

I gave them 4 stars because I know that they can be better even though it's my fault that I made them a bit dense. I followed cookin8e's advice and instructions. I am going to make these again and make them in Texas size muffinpans and will update you on how they came out. I cooked them longer than cookin8e said because her picture looked undercooked. See my photo if interested.

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