Wonderful and versatile. I solved the "sticky" issue by spraying my work surface and hands with Pam. That way I did not need any additional flour and the rolls stay soft and mmmmmmmmm... delicious.

OMG!! These rolls are fantastic! I didn't bother to let them rise overnight, there is no need. I made the batter, using cubed chilled butter rather than oil, and allowed it to settle in the bowl for an hour. It didn't really rise in that hour, but it allowed it all to rest. then I dumped the dough onto a lightly floured surface and formed it into one big flat-topped ball and cut it into fourths using a big knife. Each fourth I moved to another lightly floured surface and patted down with my hand and a rolling pin. Although the dough was sticky, if you don't handle it too much (and a pair of gloves on your hands helps to keep it from sticking to you) and just work with the dough you can get it to be a consistently thick flat round circle without adding too much more flour. Then I used my pizza cutter to make "slices" and rolled each one up to look like a croissant. I placed them on a baking sheet with parchment paper with space between them, and covered them with a towel and let them rise for 2 hours. When I came back they were perfect and ready for baking. I took them to a Mothers day dinner and everyone wanted the recipe and wished there were more!! Fantastic, light and fluffy. I will definitely make these again. thanks.

Easy and delicious! Great for company after church!

quite good. I rolled with hotdog/ ham inside as well!! Guess you can add in anything u want, be creative!

These are delicious. Just like my grandmother used to make. I rolled them out and cut them into round shapes and just plopped them on a non-stick baking tray. Let them sit for about an hour before baking and they turned out perfect.

I love this roll recipe.

I made these for a family dinner on Boxing Day and the ladies all loved them. The men just ate them. The rolls were incredibly light and fluffy. I substituted the water with milk and the veg oil with butter. I followed the instructions except that I made the dough into buns and cooked them for about 14 minutes, although they could have stayed in the oven a few minutes longer. Also, I did not refridgerate the dough. After I made the dough I covered it with buttered cling wrap and let it rise, formed it into rolls, put the wrap back on and let them rise for about two hours. This recipe is definitely a keeper.

I've made a double recipe of these two or three times for big family gatherings, and everyone has a fit over them.

I made again this rolls. I have made some changes and I already posted here earlier the changes that I made. But this time, I did not put it in the fridge. I just let it rise for an hour and shape it then let it rise again in the baking sheets for 40 minutes and bake it until done. One of my favorite recipes for rolls now. No need to wait overnight.

Talk about the easiest recipe! No kneading and the rolls came out soooo wonderfully soft! The only thing is that it was a bit sweet for me, so I'm going to cut the sugar in half next time. This one is a keeper!

Very good rolls, well worth it if you want yeast rolls.

I have never made rolls from scratch before, tell you the truth, i am really not a good baker in general. This was an easy recipe to fallow. When rolling out the doe and forming the rolls, be sure to use PLENTY of flour, as it is VERY sticky. They turned out great. This will be my dinner roll recipe until I find a better one.

I must say this was some of the best rolls I have ever eatin. I have never made rolls and I decided to make these for Thanksgiving....The whole 40 people here ,loved them and said I should make them more often. Thank you so so much for a great recipe and for making my dinner a hit.

easy to put together and made from basic ingredients I had in my pantry