Reviewed: May 31, 2009

These were very good for make ahead yeast rolls. I really like just mixing it and refrigerating then finishing before dinner the next day. They were a little on the sweet side. I may reduce the sugar next time. However they were great and I will be making them again. Thanks for sharing!

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Southern Tomato

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Travelers Rest, South Carolina, USA

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Reviewed: Nov. 27, 2008

Taste great but the dough is pretty sticky in the morning! It was difficult to make the rolls look "smooth". Maybe I didn't do it right. But anyway, they're delicious and SO EASY!

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two2luv

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Reviewed: May 9, 2008

These were pretty good, they needed more salt. Turned out very nice and fluffy.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 2, 2008

Delicious addition to our Thanksgiving meal. Super easy to make ahead. I recommend putting a damp towel over the bowl if refrigerating overnight. My rolls didn't rise that much before they baked, but they were still light and fluffy.

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Disheveled

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Reviewed: Jan. 2, 2008

These were SO GREAT! I made them for new years dinner and they were a hit! I made the dough the night before and it had risen beautifully by the next morning The only thing is that these are quite big (not that I mind..) and would recomment placing more than 2 inches apart on a cookie sheet because they rise to quite big. They were delicious right out of the oven,..trust me I know..I ate enough of them..lol. Thanks!

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kitchenkelly246

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Reviewed: Dec. 29, 2007

I love this recipe. It's so fluffy. I have tried many other yeast roll and none of them came out as light and fluffy as this one. Is a keeper.

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NANCYNH

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Reviewed: Jul. 26, 2007

I made half the recipe and it was awesome! I would make some changes to the amount of salt and actually have 1 teaspoon salt for half the recipe. I could barely taste it when I did 1/2 teaspoon for half the recipe. For shortening, I used canola oil. I also baked my rolls at 350 F to let them brown nicely. They puffed up beautifully. I baked them at least for 12 minutes and then I waited until they browned slightly on the top. Thanks so much! I will use this as my standard for making rolls. Next time, I will substitute 1/3 - 1/2 of the flour for whole wheat and I might play with the sugar amounts and add some honey. I might even substitute some of the flour for oatmeal to make honey oatmeal rolls. Who knows what I will do next!

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