Reviewed: Apr. 14, 2009

These rolls saved me for Easter dinner. I normally do a sour cream roll that you have to cook. Apparently I was more tired than I realized and wrecked those... These were a great substitute! Very moist but they don't keep their softness for more than a day.

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Amy TH

Cooking Level: Expert

Home Town: Mechanicsburg, Pennsylvania, USA

Living In: Falls Church, Virginia, USA

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Reviewed: Dec. 1, 2008

I got this recipe from my Great Grandmother not too long before she died. It is amazing. It is the only recipe I use for rolls. They always turn out. I don't usually cook mine in muffin tin, I just shape them like normal rolls and bake on a cookie sheet and they turn out great.

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mrsgates

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Reviewed: Oct. 29, 2008

GREAT recipe. I froze the leftovers and when needed just popped them in a brown lunch bag sprinkled with water and put in the oven. Tasted like I had just made them. YUMMY

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wickedcook46

Cooking Level: Expert

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Reviewed: Sep. 23, 2007

These were really good and easy to make. I halved the recipe and it made 12 rolls (2 muffin tins worth). My only critique would be that the recipe says the prep time is 30 min. and there is actually 1 hour & 20 min. of rise time. I liked these rolls alot, reminded me of the traditional Thanksgiving dinner rolls. I am planning on making them for Thanksgiving. Thanks for the post!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Nov. 1, 2006

These rolls are amazing (and they look pretty, too)! I made them using quick-rise yeast because I was short on time and they turned out great: fluffy, golden brown, and delicious! I will definitely make these over and over.

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