Reviewed: Jan. 30, 2012

Made this recipe for a banquet and got rave reviews. Used the same recipe with a little extra sugar and made sweet rolls. Got beyond rave reviews.

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2 users found this review helpful

Reviewer:

wkatka

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Reviewed: Jan. 20, 2012

Delicious and ultra light! I use only 1 cup of water and brush them with butter as soon as they come out of the oven. I get so many requests for these rolls that my food processor is breaking down! They are that good!

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Reviewer:

Erika B

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Dayton, Ohio, USA

Reviewed: Dec. 1, 2011

My whole family loved these! I let them sit in the fridge for a few days before rolling out. They had a real good flavor to them after "fermenting" for a few days.

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3 users found this review helpful

Reviewer:

Cheryl

Cooking Level: Intermediate

Reviewed: Jun. 14, 2011

I followed the recipe to the T and it did not turn out for me.

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5 users found this review helpful

Reviewer:

OolyndeoO

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

Reviewed: Apr. 25, 2011

mmm really good... i used 1/3 cup of sugar, and even with the sticky dough, an assortment of sizes, it tasted delicious- almost like croissants without all the fat, i will be making this again!

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6 users found this review helpful

Reviewer:

ducky_ducky3

Reviewed: Apr. 25, 2011

The dough was too sticky and floppy (for lack of a better word) to rise into the shape of crescents, so they ended up looking like fat bread sticks. We also found the rolls to be pretty bland. I probably won't be using this recipe again.

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4 users found this review helpful

Reviewer:

potatokat7

Cooking Level: Intermediate

Reviewed: Mar. 21, 2011

Perfect!

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6 users found this review helpful

Reviewer:

becca.the.fox

Reviewed: Feb. 2, 2011

I used this recipe to make dulce le leche cinnamon rolls. I love this recipe no kneading just mix everything together and leave in the fridge overnight and turns out light and fluffy! Followed the recipe exactly except for a few substitutions: One reviewer that said it was not buttery enough so I substituted the half cup of oil for 1/4 cup oil and 1/4 cup melted butter. Also mixed half milk half water instead of all water. Tastes great! The dough is sticky but easy to roll, just flour the surface and dough really well. Best, easiest bread recipe ever. Thank you Martha!!

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6 users found this review helpful

Reviewer:

Angie

Reviewed: Dec. 11, 2010

Excellent! My first ever rolls, and they turned out light as a feather, yeasty, and so yummy! I followed reviewers tips and used melted butter instead of the oil, and 3/4 cup warm milk instead of the water. I also kneaded them for a few minutes until elastic, then let it rise in the oven with just the oven-light turned on for two hours. Then I shaped them into balls, and let them rise (covered with a damp towel for both rises) again for an hour. The only thing I will do differently next time is to brush them with melted butter before baking...mine were slightly pale. All in all, you made this novice bread-baker want to explore this new world! Thanks so much for a day of fun. :)

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16 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Dec. 6, 2010

Followed the recipe for ingredients did not leave in fridge over night. EXCELLENT!!! These came out perfect and I am very very pleased with this. Thanks for the recipe.

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10 users found this review helpful