Just an ordinary dinner roll, don't see what is so specail about them. With a little bit of extra spices and some butter on them I think they would be much better. Maybe some italian seasonings an some parm cheese would be nice.

VERY DELICIOUS!!! I was looking for a very simple roll recipe to throw together for dinner tonight and chose this one. Followed recipe as written, only substituting butter flavored crisco for the shortening. Rolls turned out perfectly browned, with a wonderful texture- very light and fluffy. Very simple recipe to follow! I used my Kitchenaid mixer for the kneading portion.

These rise very well, provided you warm up the water, and mix it with the yeast and sugar and then let it sit for 10mins before adding the other ingredients. I kneaded for only 15mins, since the dough was already quite springy by then. Also, I didn't need to add the required amount of flour... I used less 1/2 cup or so. 0_o I added a bit more oil, but these should be eaten in like... 3 days.

These were the best rolls! I used butter flavor Crisco instead of plain shortening, and created a yeast "foam" separately before combining with the dry ingredients. This recipe is definitely a keeper :)

I heated my water to about 105 degrees. These tasted great and were really easy. mine weren't as fat as I would have liked, but I'm sure that's personal error, not the fault of the recipe- so I'm rating it five even though mine weren't very attractive. :)

My kids loved this rolls and I will definitely make them again.

These were my first attempt at baking with yeast. I followed a friend's advice and mixed the yeast and water together first, rather than putting it in the flour, etc. These turned out a little dense, which might be my fault, since I'm inexperienced with bread. And, because I had a blond moment and read two "tablespoons" rather than teaspoons for the salt, they were really salty. But that's my fault, not the recipe. I'm sure they'd taste better with someone else making them. :)

These were a hit at Thanksgiving! SUPER easy to make, and very tasty! I didn't change a thing!

I made these Southern Butter Rolls along with the Homemade Chicken Noodle Soup from this site. These are a wonderful yeasty roll.I was suprized at how well they came out.I think they are as good today as they were yesterday. Will be making again!

These rolls were very good! I made them for Thanksgiving dinner with my family and everyone loved them. I did use butter flavor crisco in place of the regular shortening and then brushed the tops with butter before baking. I also used warm water and proofed the yeast before adding the dry ingredients. I used the few leftovers for carmel bread pudding (from this site) and it worked out great!

This was the first time I've ever made rolls and I made them for thanksgiving and used the advice of one reviewer about melting the shortening. They came out wonderful and teasted great.

Like Kiss-the-Cook, I agree that these are good but not memorable. I did some procedure adjustments per the excellent suggestions of Tunisianswife, and the texture was light and chewy inside, just not quite enough flavor for me.

Tasty just after baking, though not quite sweet enough. Do not recommend making full batch as these biscuits are not that great the next day. Still a really easy recipe (heat the water by the way to approx. 110 degrees before using) that is hard to mess up.

This recipe isn't bad, but not memorable. My family ate them, but didn't rave. Baking at 400 was a little too hot and made the tops very dark while the middle rolls were still gooey on the inside.

Awesome!!!! I rolled mine in pumpkin, sesame, and sunflower seeds. They were perfect!!!!!!