Reviewed: Nov. 25, 2009

These were wonderful. I made the dough in my bread machine and then made them into rolls, let rise for 30 minutes and baked according to directions. My family devoured them!

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Boadicea333

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

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Reviewed: Nov. 14, 2009

These were good! Although I think sometime wierd happened on my end as they were not as light as I expected them to be.

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weeflower

Cooking Level: Beginning

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Reviewed: Nov. 11, 2009

This is the exact same recipe as my trusty old Betty Crocker cookbook thats worn to pieces. This recipe makes PERFECT rolls. I do them cloverleaf style rolling the dough into 3 logs then cutting them into 12 pieces each for a total of 36 pieces. I then roll them into balls and put 3 balls each into a 12 cup muffin pan. Let them double and bake at 375 for 15 to 18 minutes. I do not use shortening I use butter. This is without a doubt the most requested recipe I make. Oh yea, I do test the yeast first by adding 1 TBS of the sugar in the water which I heat to 110 degrees. I would always recommend doing that and never "assume" the yeast is active.

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DAVIDRAYROB

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 14, 2009

GREAT! I used butter instead of shortening..and I did not have instant yeast..so I used warm water...they turned out so good..they reminded me of the rolls we used to love at the school cafeteria.

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Sep. 22, 2009

OMG these rolls are soooo delicious and "airy"! I've been reheating them in the microwave and they are still good. I froze half the dough and plan on making cinnamon rolls this weekend. Don't see why that shouldn't work out.

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GinMarie

Cooking Level: Intermediate

Home Town: Convent, Louisiana, USA

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Reviewed: Aug. 14, 2009

These looked really pretty but came out a little dense for me. Still looking for a super fluffy roll like the bakery makes....

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CindyLepp

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

Living In: Benton, Kentucky, USA

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Reviewed: Jun. 5, 2009

made these rolls for the first time today.. easy and delicious.. family loves them.

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amazingrazin

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Reviewed: May 25, 2009

This is by far the best bun recipe I have found on this site. They are light and so very easy to make. I will definitely be making these again. Thanks for a great recipe!

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Roaminggirl

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Reviewed: Apr. 30, 2009

Fantastic! I warmed the water with the butter flavored shortening. I also used my bread machine on the dough setting for the kneading and rising. I got 15 rolls in a 9x13 pan.Very good.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 29, 2009

just made these again and added a little extra sugar and turned the dough into cinnamon rolls! The best I've tried yet!

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miskyn

Cooking Level: Expert

Living In: Leduc, Alberta, Canada

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Reviewed: Apr. 19, 2009

This was another recipe I really wanted to like, and maybe need to give it another try, as another reviewer here suggested. It got such fantastic reviews, and I followed the recipe to a "T", but ultimately the rolls were dry and hard. Decent flavor, sub-par texture. I wanted the light, fluffy texture most others were raving about! Any suggestions would be most appreciated...

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AK Cook

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Reviewed: Mar. 4, 2009

i made 18 thinking that i would make some for dinner and then lunch the next day.... not one was left and everyone asked for more! quick tip: i didnt knead for 20 but i rise the dough in a preheated oven that i had turned off

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Chava Brodchandel

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Reviewed: Feb. 2, 2009

Made exactly as recipe states these rolls are light and airy. Lovely golden brown tops. Definitely will be my go-to for dinner rolls. Will be using another reviewers idea for wheat rolls as well. Thanks for sharing this recipe.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2009

I made these as the recipe is written and will make these again and again. I have been looking for a new good recipe for dinner rolls and this is it!

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nevaehgm

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

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Reviewed: Dec. 2, 2008

Awesome! I made mine slightly more dense because I skipped the shortening completely and subbed for 1/4 cup of canola oil... the shortening is not healthy enough for us and the canola oil worked out fine. I also baked for 12 minutes on 350 and they were completely done.. maybe my oven is just quick. I brushed the top of the rolls with margarine. Very good!

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ErinLiz

Cooking Level: Intermediate

Home Town: Beverly Hills, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 30, 2008

I did not having any shortening so I used butter and I placed these in a muffin pan and they came out perfect!! Thank you for this recipe.

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 28, 2008

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.

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

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Reviewed: Sep. 12, 2008

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.

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Kesha62

Cooking Level: Expert

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Reviewed: Aug. 10, 2008

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.

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mayura

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

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 :)

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