Really good. This was my 1st time making any bread from scratch and I'm glad I tried this one. My kids loved them!

This is my go-to rolls recipe now, the recipe is very flexible. I've made it a couple of times and it hasn't failed. The first time I made them I stuck to the recipe. Second time around, I didn't have enough all-purpose flour so I used about 1/4C all purpose and cake flour for the rest, this yielded a much softer roll. I made them today again, and I used 2C all purpose, 1 1/2C cake flour and 1C whole wheat flour I whipped the egg-buttermilk mixture until it had increased in volume slighty and the result was again a very soft tender roll. They don't have to be done in the skillet (I did mine in a 9x13) and you can vary the size, I did 16 today and those are big enough to maybe make a sandwich. Deeeeeelllliiiccciioouusss!!!

Great recipe--these rolls rose beautifully, have a wonderfully moist, tender texture, and are very flavorful. I used a Kitchenaid to mix the dough, which was very elastic--a joy to knead! I used less salt, but did not change another thing about the recipe. I could only get 19 rolls in my 12 inch cast-iron skillet, so I made the rest of the dough into a dozen small cinnamon rolls. I forgot to put cornmeal in the pan, but they were fine without it. I waited till they were baked before I drizzled butter. These go into the 5-star folder of my recipe box! Thanks Susan!