Reviewed: May 27, 2008

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.

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MOREHEADCITY

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Reviewed: May 20, 2008

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.

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KRUNCH50

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Reviewed: May 15, 2008

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!)

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Trish

Cooking Level: Intermediate

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Reviewed: May 14, 2008

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.

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Kris(py)

Home Town: Durham, North Carolina, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Apr. 27, 2008

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!!

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Angela

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Logan, Utah, USA

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Reviewed: Apr. 15, 2008

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!

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SHARLANET

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Reviewed: Apr. 15, 2008

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!

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Sally S.

Cooking Level: Expert

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Reviewed: Apr. 2, 2008

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.

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Jan

Home Town: Hornell, New York, USA

Living In: Kent, Ohio, USA

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Reviewed: Mar. 31, 2008

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.

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Jennifer

Cooking Level: Expert

Living In: Humboldt, Kansas, USA

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Reviewed: Mar. 31, 2008

Absolutely wonderful!!!!

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marley102va

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Reviewed: Mar. 24, 2008

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!

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Carrie Berry

Cooking Level: Intermediate

Home Town: Conyers, Georgia, USA

Living In: Morrow, Georgia, USA

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Reviewed: Mar. 9, 2008

Thought these were very good for the effort involved. They need a little more flavor, not sure how to fix that. They were very sticky, might decrease water by 1/4, or add a little more flour. Plan to experiment and try garlic knots, some butter and garlic and tie into knots. I will baste with more butter and garlic. Will let you know results

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shirley

Cooking Level: Intermediate

Home Town: Yorktown, Virginia, USA

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Reviewed: Feb. 14, 2008

This was a great recipe!

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K. Morris

Cooking Level: Intermediate

Living In: Hoover, Alabama, USA

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Reviewed: Feb. 11, 2008

I love this recipe! The only thing I add to the dough is a squeeze of honey. YUM-O!

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indianadeb

Cooking Level: Intermediate

Living In: Marion, Indiana, USA

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Reviewed: Feb. 10, 2008

I hate it when people give less than 5 stars when they didn't FOLLOW THE RECIPE!!! Mine just came out of the oven and they were perfect!! They are airy, spongy, light, and a little sweet! There is no need to add more flour, so don't read other reviews and automatically add tons more flour. I added a little to the spoon as I was putting them into the muffin tins but that's it! If you add a cup or more of flour, of course you're going to have more dense rolls!! Stick to the recipe and you'll get good results!

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jen

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Reviewed: Feb. 7, 2008

I thought these rolls were great. They were so quick and easy I could not believe I was making yeast rolls. I did add about 2 Tablespoons of extra flour, but that's expected in making yeast bread. The flavor and texture of these rolls were like rolls you would get in a restaurant. I will be making these rolls again and again. Thanks for the recipe.

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cindylou

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Burleson, Texas, USA

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Reviewed: Jan. 29, 2008

As others have already mentioned, this recipe doesn't seem to call for enough flour. I was left with something that was more like cake batter than bread dough. I probably added a cup or so of extra flour. I also used honey rather than sugar and butter rather than shortening. I then broke the dough into balls and cooked them on a tray rather than cooking in a muffin pan. The rolls that resulted were really good, but I think they would have been too dense if I'd followed the original recipe.

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Sarah Baucom

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Reviewed: Jan. 15, 2008

These rolls weren't bad, they weren't great either. Mine had a hard dark skin on the outside, that was probably because I cooked for five minutes on the bottom rack, and five minutes on the middle rack. They were sort of a mix between a muffin, biscuit, and cake.

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