Reviewed: Jan. 25, 2012

Good flavor and being my first bread making experience, really easy! They were a hit and were requested again :) thanks for sharing!

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Reviewer:

randakaye

Reviewed: Jun. 29, 2011

My only change was to halve the recipe and not shape in crescent roll. I just made golf ball sized rounds. I did refrigerate overnight and I don't think the dough rose at all. I took the bowl out the refrigerator and let it sit at room temperature about 2 hours before shaping. The rolls taste "off" to me. They are soft and tender. I'm not sure I'd make them again.

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Reviewer:

Maridele

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Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: May 22, 2011

Recipe is fantastic. For what it's worth, I had used light sour cream (girl's gotta watch the ever expanding wasitline from eating yummy food) Couple of suggestions: 1. Proof yeast in warm water before adding to other ingredients. 2. I had mix the ingredients in my kitchen aid mixer with the 'stir' function. When dough has formed, beat it with medium speed for about 2-5min (check dough often. Once indentation remains, it's done) 3. Refridgerate until dough is workable. My suggestion is to lighly flour the work surface to prevent sticking. Also, I lined my work surface with wax paper when i work with sticky dough. 4. Follow recipe instructions and let the shaped dough rise. Just leave it to rise till doubled in size and then bake. The results are fantastic!

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Reviewer:

melissasanchez35

Reviewed: Jan. 26, 2011

These are the best rolls. I won Grand Champion with them at our local fair.

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Reviewer:

mimisack

Reviewed: Sep. 29, 2010

I have become very familiar with any type of dough and was surprised to find that this one didn't rise at all when taken out of the fridge! Although convenient because there is barely any kneading involved, I found the rolls very bland. I waited until the first batch was finished before dealing with the rest of the dough and am glad I did so. I added a touch of Thyme and a TBSP of garlic to each of the remaining 3 rounds before throwing them in...more flavour, came out great!

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Reviewer:

Bexson

Cooking Level: Intermediate

Living In: Peachland, British Columbia, Canada

Reviewed: Mar. 12, 2010

everyone in my family just devoured these rolls. i was surprised to open my fridge thsi morning and see how much the dough had rose. i was a little worried about how sticky and moist the dough was before i started kneading and rolling it out but they came out perfect. golden brown on the outside. super soft on the inside. the best rolls i've ever had. soft and light. perfect with any meal.

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Reviewer:

mom_of_2

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

Reviewed: Nov. 28, 2009

These rolls got rave reviews at Thanksgiving dinner. Much more popular than the wheat rolls I also made. I used Lite Sour Cream and didn't refrigerate the dough overnight. I allowed the dough to rise for 1 hour, then formed the crescent rolls and allowed them to rise for an additional hour before baking. The rolls had a nice soft texture, with a bit of tang from the sour cream and great chive flavor.

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Reviewer:

BASILBASILWUFUWF

Reviewed: Nov. 8, 2009

Great recipe! Excellent light and airy. So easy. These will be on the Thanksgiving table this year. Tip for those that have had difficulty. Do not over mix this dough. It will be a little sticky, don't add more flour. After the rise over night the dough will be easier to handle. I got about 34 good sized rolls and they were all gobbled up before I got a chance to freeze any. This is a keeper. Thanks. I made these again for a catered event yesterday. I used dried chives, bacon bits and grated Cheddar cheese. Formed into 2 oz buns. Filled with egg salad. They were amazing. Not one sandwich left! Thanks again. BTW, 2 oz buns yeilded 24 rolls.

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Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Mar. 29, 2009

YUM!! I wasn't sure if you'd really be able to taste the sour cream and chives but you definitely can. I think the sour cream makes the rolls very tender. So I threw everything in my bread machine and let it mix everything, then refrigerated as the recipe states. I think when I make these again, I'll skip the refrigeration part and just make basic roll shapes instead of forming the crescents, it would be much easier.

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Reviewer:

MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Nov. 17, 2008

If I could give a slightly more detailed rating, I would give this a 5 minus. These were definately better than "pretty good" (which is my 4 star rating) but I have a couple small comments for improvement. First, I did not expect them to be so dinky... timy little rolls - sort of a "tasty treat" size. And secondly, they were soft throughout - like a dense, really good hot dog bun. I am new to bread making (my first try) so I do not know what would give the consistency I expected but just wished these had more of a crust or at least a distinction from outer to inner. As it never claimed this I would not mark it down - just an observation. Taste was great. The overall texture I enjoyed too. Still trying to get my brain around the return on my time investment tho... But I am willing to keep plugging away at that concept though after making these.

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