Reviewed: May 21, 2013

These rolls have a very good flavor and are very light in texture. The smaller size is perfect and in line with the concept of utilizing smaller portions. I would strongly recommend a lower over temperature of 350 degrees and a shorter baking time. If you are using the newer insulated baking pans, do not grease the pans as the rolls will tend to burn.

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Reviewer:

EAForsythe

Reviewed: Mar. 5, 2013

perfect. melted butter on top before and after cooking. yum

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Reviewer:

ilovemycello

Cooking Level: Intermediate

Reviewed: Aug. 19, 2012

Nice rolls. Yes, the dough is sticky, but you can always add flour. These have a nice flavor and although I didn't do the crescents bc I wanted bread and regular rolls, I can see how these would be good that way. I thought these had a nice flavor and a firm crumb. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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

Cooking Level: Expert

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:

It's A New Day

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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