Reviewer:

Reviewed: Mar. 20, 2000

Oh, this is really good. Made it once with wholewheat flour and it was still very light and tasty. If you use veggie oil instead of butter - this becomes a vegan recipe.

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23 users found this review helpful

Reviewer:

CHEWLY

Reviewed: Feb. 23, 2005

These are GREAT!!! I used butter instead of shortening...they are the BEST!!!! The whole family is requesting these rolls at every meal...a tip...I use 1/3 and freeze the dough in ziploc bags(2 bags with 1/3 each)...the next 2 nights I thaw the bread for 2-2-1/2 hours form into rolls and allow to rise the second time. That way we get fresh rolls for 3 nights with one batch!! Each batch is as good as the first.

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105 users found this review helpful

Reviewer:

TAMMIEFLICK

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Huntsville, Alabama, USA

Reviewed: Nov. 23, 2005

I had lost my favorite roll recipe and decided to try these...oh my goodness this is a keeper! I have this one saved. They turned out like a picture...and so fluffy and light but yet rich buttery flavor. They were not at all heavy...feathery light. The only modifications I made were I heated my water 105-115degrees and added butter flavor shortening to that. I added it to the dry yeast, sugar, and 2 cups of flour. I then added all but the last half cup of flour blended with the salt. I had always been taught that salt can kill yeast if added directly so I never add salt until I have added some of the flour first. I use the last half cup of flour to knead into the yeast adding a little at a time because all flours differ. I only use bread flour with my bread making. By heating the liquid to between 105-115, it cut down on the kneading time tremendously...cut it in half. After the rolls came out of the oven, I immediately brushed the tops with butter using a pastry brush. They came out of the pan with ease(I use cooking spray to coat bottom and sides of pan) and everyone raved about them.

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122 users found this review helpful

Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Feb. 22, 2006

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

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4 users found this review helpful

Reviewer:

Laura Ann

Reviewed: Nov. 29, 2007

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.

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1 user found this review helpful

Reviewer:

cinnamonapplezzz

Reviewed: Dec. 2, 2007

I reviewed these rolls last year when I made them for thanksgiving, but at that time I made a few changes. This time I made them as the recipe called for and they turned out even better. The only change I stayed with was the butter flavored shortening. I made some into regular dinner rolls and some into hamburger buns. next I might try a loaf of bread. This will probably be my go to recipe for bread making. i do use this recipe for just about everything. ESPECIALLY hamburger buns. just shape them into rolls about 2/3 the size of what you want your buns to be and spray with water, sprinkle with sesame seeds, and let rise for another 45 min to an hour. I had to bake mine a little longer than the recipe called for.

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Reviewer:

pnutmommy

Cooking Level: Intermediate

Living In: Three Rivers, Michigan, USA

Reviewed: Dec. 2, 2007

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!

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2 users found this review helpful