Reviewed: Jan. 2, 2012

I made these the other day and they turned out light and fluffy, and tasted so delicious! They went well with the sloppy joes I made. I only made half the recipe and shaped them into 8 rolls. Otherwise, I followed the recipe as written. The dough is very lovely to work with. Very soft and elastic-y. If you decide to proof the yeast, then skip the kneading for 20 minutes alltogether. The long kneading breaks down/dissolves the yeast, as heat is transfered from your hands to the dough. That's what makes this recipe so unique. If you had problems with rising, then check the expiry date on the yeast package. If it's expired then don't use it. Thanks for sharing your recipe, Maria! I'm glad to have learned a new technique for making rolls. I will definitely be making these rolls again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

rosabela

Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

these turned out wonderful! light and fluffy and perfect for soaking up gravy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bllbored

Reviewed: Nov. 26, 2011

I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the warm water (I didn't use cold water, yeast works better with warm water) and sugar for ten minutes, then I added the melted butter (which I used instead of shortening) and all the dry ingredients. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or so. I set it to rise in a greased bowl on my heating pad for an hour, then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll), covered them with saran wrap and set them to rise on my heating pad until they doubled. Right before baking, I lightly brushed them with a little melted butter. 400* for 12 minutes was just right for me. Decent dinner roll. NOTE: When you make this roll recipe--don't follow the instructions on letting it rise. Use warm water. Using cold water may work for others but it's never worked for me. It'll save you some wasted ingredients in the end.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 4, 2011

What a bummer! The photos of this recipe look great, but following the directions and recipe exactly how it is written left me with non-fluffy, non-rising bread. I was skeptical adding cold water and not proofing the yeast in warm water and sugar first as most recipes require. I am not a pro bread maker, but I have made it enough so I am puzzled by this recipe's directions. :( The taste was good. :)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MySweetCreations

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Jul. 10, 2011

very good! I let my kitchen aid machine do all the kneading for me!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mandycurtis

Reviewed: Jun. 25, 2011

These are the best!! used my bread machine to do the work once done rolled and cut then placed in the oven.they are now over a week old and still great So good I use the recipe for my pizza dough Excellent for pizza crust. I am now trying this for a loaf of bread as I write. Thanks for a great recipe!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lynn

Reviewed: Jun. 18, 2011

Perfect! Made them exactly as the recipe instructs and all 24 of them were gone in one night! They were eaten by everyone as snacks and we had them with homemade spaghetti...they probably would have eaten them for breakfast if there had been any left!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pammie

Cooking Level: Expert

Home Town: Riverview, New Brunswick, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Feb. 8, 2011

VERY good!!!! I just added all the ingredients into my bread machine and ran the dough cycle. Then I shaped them into balls & put half on a cookie sheet and the other half in a spring form pan. Then I preheated the oven to 200, turned the oven off & put the rolls in the oven for their 45 minutes proofing. After that, I preheated to 400 and kept to regular directions. The ones in the spring form were even better we thought. Love this recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

rossdee

Cooking Level: Intermediate

Reviewed: Feb. 1, 2011

These were good, but mine didn't really rise... probably because my kitchen was too cold. I'll try again.... I did like the flavor but I think they were too dense (again, probably because they didn't rise).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Erinmoo526

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

Reviewed: Jan. 2, 2011

Really didn't do anything for me. I needed a quick and fairly easy recipe to make for Christmas Eve dinner and these seemed to fit the bill but they really weren't anything spectacular. I probably won't make them again.

Was this review helpful? [ YES ]
2 users found this review helpful