Reviewed: Oct. 26, 2009

ok, so this may not be true to the original recipe but I had to review because these had to be the BEST yeast rolls I have EVER made (I've made quite a few from this site)...I proofed 1 1/2 packets yeast in 1/4 c warm water with pinch sugar, used 3/4 c milk instead of the 1 c water, 1/2 c melted butter instead of oil, 2 c all-purpose flour and 2 c bread flour...I mixed the ingredients according to the recipe, turned onto floured surface and kneaded for 5 minutes, let rise in warm place for 2 hours, separated into 24 dough balls, covered and let rise for 2 more hours, baked as directed...these will surely be the staple roll recipe in my house forever...thanks for submitting the recipe!!!

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Mrs. Gandee

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Reviewed: Oct. 18, 2009

Perfect!

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LORIR1MA

Cooking Level: Intermediate

Home Town: West Springfield, Massachusetts, USA

Living In: Agawam, Massachusetts, USA

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Reviewed: Oct. 10, 2009

i have been using this recipe for over a year now. It is still the best and easiest one i have found. I also like to play with it a bit, add more sugar and raisins and you get sweet raisin loaves :D

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Rita

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Reviewed: Oct. 2, 2009

These were a huge hit at a party I took them to! I swapped the oil for melted butter, then added extra gluten, oat bran and flaxseed meal (to make it healthier). The dough does come out really sticky but bakes up nicely.

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K

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Reviewed: Sep. 12, 2009

This was the first time I have attempted bread, and it was perfect. I used a whole wheat flour, and butter instead of oil, and they were amazing.

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Vicki Lynn

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Reviewed: Jul. 7, 2009

I used my bread macine for the dough and then followed the rising instructions as posted. I substituted water for milk and oil fro butter and the result was AM-A-ZING! Buttery, soft and very moist! I will use this as my standard bun recipe from now on!

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Tarron Fabbricino

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: May 20, 2009

I have made this recipe so many times. Each time people ask me for the recipe. I do substitute butter for oil and cut it with a pastry cutter into the dry ingredients. You can also alter the recipe and make rolls the same day that you start the dough.

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Tif

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Reviewed: Apr. 12, 2009

Best rolls I've ever made!!! My eight year old helped me make these for our Easter Dinner and they turned out amazing!!! The dough was way to sticky to work with so we rolled them out with a lot of extra flour to make the croissants with. We brushed them with butter as they rose for the two hours and then we brushed them with butter after they came out of the oven. They were light, fluffy and the taste was divine!

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Mighty Heidi

Cooking Level: Intermediate

Home Town: Kelso, Washington, USA

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Reviewed: Mar. 18, 2009

Having attempted dinner rolls several times with limited success, I was a bit skeptical of this recipe. When I took them out of the fridge in the morning, I was concerned as they hadn't risen as much as I expected. Cooked them 3 hours later....my concerns were totally unfounded. They were DELICIOUS! Wish I would have tripled the recipe....guess I'll just have to make them more often...they are so easy! Thanks for a fantastic recipe!

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Sonja

Cooking Level: Expert

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Reviewed: Mar. 15, 2009

Pretty good. The dough wasn't too sticky for me to handle though don't be expecting the dough to feel like normal white bread dough. The only thing I didn't like was that it was a tad too sweet. (It said that the bread was going to be sweet in the description, but I didn't think it was as sweet as this). So I suggest that you decrease the sugar amount a little. Other than that, the texture is soft and wonderful. :) Also as a note, I let it rise for 8 hours in a warm room overnight, but did not let it rise another 2 hours after shaping, and it still turned out great. I can't wait to try the endless possibilities like adding cheese on top or adding in meat! A good recipe that I will be using again. *As an update, these rolls are perfect for sweet hot dog rolls. :)

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SweetBites33

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Reviewed: Feb. 25, 2009

I have made these several times for all of our holiday meals and they are great every time. Note: The dough is very, very sticky and impossible to work with unless you really flour your hands and work surface. Also, I use a pinch less sugar than is called for, and I cut out bigger triangles so I never have as much as the recipe says it serves. Making these yummy roles will be a tradition in our home!

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Tiffany

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Reviewed: Jan. 21, 2009

Sound like a winner!

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F. Peters

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Wewoka, Oklahoma, USA

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Reviewed: Jan. 14, 2009

I love this and also use it with a mixture of whole wheat flour. It makes great hamburger/sandwich buns, too!

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racedavies

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 8, 2009

These came out very light and delicious. I do, however prefer my dinner rolls to have a bit more substance, be a little heavier. These were almost too light and airy, but the flavor was delicious. I made two batches for Thanksgiving this year and they were gone in no time. I used agave nectar rather than the sugar used in this recipe.

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aztecamama

Cooking Level: Expert

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Reviewed: Dec. 29, 2008

Made these for xmas dinner and sorry but they were not a hit! I didn't think they were bad that day but usually the next day I love the taste better so was hoping these would improve and instead they were Terribly Dry! I'm sad, it was a super easy recipe to follow and they rose great, looked good, taste wasn't bad but can't get over how dry they were the next day after baking, that should not be!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Dec. 27, 2008

I thought these tasted good, but I could never get them to roll out. I ended up making drop rolls instead of crescents and they were not as airy as I expected.

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dpnw

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Reviewed: Dec. 26, 2008

This rolls are FANTASTIC! I mean...REALLY! They were the hit of my Christmas dinner! Everyone absolutely loved them! I'm not a huge fan of rolls of any kind...until now! These will definitely be added to the family "favorites". They are light, airy...The dough is VERY gooey...lots of flour is needed to be able to roll them out and then shape them into rolls. I did not find that wax paper was of ANY use :( Just lots of flour on my countertop and some patience. I PROMISE you, they are worth it. With 1/2 a cup of sugar, they are a pretty sweet roll--but oh so yummy! I found that 8 minutes was not enough time in the oven, but 10 was perfect. And I did rub a bit of butter across the tops of them all, as soon as they came out of the oven! Thank you SOOO much Martha, for the fantastic recipe!!!

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Ginger

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Reviewed: Dec. 24, 2008

I followed the advice of several others and halved the sugar and cut the triangles with a pizza cutter. This was a great recipe, and everyone loved these rolls.

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Ritak96

Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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Reviewed: Dec. 10, 2008

They turned out great! I added a teaspoon and a half of baking powder for fluffinest and I only had 3 cups of flour so I used self rising also. I rolled out the dough and used a rolling pin to stretch out. I cut the dough with a pizza cutter, into rectangular shapes and let rise.

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