Reviewed: Jun. 9, 2006

I love making bread and these were simple and they were delicious, especially with lot's a butter! I made them for my father in-law's birthday and the whole family loved them. Great Rolls!

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Reviewer:

MyHubbysWife

Cooking Level: Intermediate

Home Town: Mexicali, Baja California, Mexico

Living In: Vernon, British Columbia, Canada

Reviewed: May 15, 2006

It was my first time making rolls and these came out perfectly. They're easy to make, fluffy, and sweet. Will definitely make again.

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Reviewer:

rhianne

Reviewed: Apr. 21, 2006

I love these rolls.They do take some time but well worth it.They were a huge hit at Easter with everyone.

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Reviewer:

luv2cook1

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Coniston, Ontario, Canada

Reviewed: Apr. 16, 2006

Wonderful, melt-in-your-mouth rolls! VERY good recipe- thank you!

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Reviewer:

littlehemmy

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Reviewed: Jan. 20, 2006

bread is one thing i can not do from scratch,,till now. This was an easy recipe and made very good rolls .

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Reviewer:

KSDIRTFARMER

Reviewed: Jan. 6, 2006

These rolls are excellent! I doubled the batch and made a ton of them for a big family get together. I loved the fact that you did not need to knead this dough, you just let it rise over night and it is ready to roll out in the morning. The only thing I did differently was that I used cold butter instead of the vegetable oil. I cut the butter into chunks and cut it in with the flour. It is good leave the butter chunky when you mix it all together because that way, when you bake the rolls, the chunks of butter melt and you end up with flaky layers, like croissants. Thanks for the recipe, I will be making these again and again!

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Reviewer:

Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

Reviewed: Jan. 2, 2006

I had a very difficult time handling this dough. Even adding more flour than called for it stuck to everything and barely rolled out. Once they rose and were baked you couldn't even tell that they had been formed into a cresent roll. They looked like biscuit blobs. They tasted decent, but not good enough to ever want to deal with that dough again.

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Reviewer:

KimberlyKay

Cooking Level: Expert

Home Town: Orange City, Iowa, USA

Living In: Des Moines, Iowa, USA

Reviewed: Dec. 28, 2005

This is a fantastic recipe. I made these rolls for our first married Christmas and they turned out to be the very best part of the meal. I shaped the dough to make clover leaf rolls and managed to cram it all in to an even dozen. They rose beautifully, were perfectly golden, and may be the best thing I have ever made in the kitchen.

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Reviewer:

mrs.brown

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 26, 2005

This was a lot of work for rolls.. I used Imperial vegetable oil spread which I think gave it a bit more of a buttery taste than vegetable oil would have created.. I also just made little roll balls instead of the pizza shape instructions and let rise on the pan for maybe a half an hour instead of the 2 called for in the recipe.. The rolls came out good and tasted good too. I can see where these would be perfect for sunday dinner after church but I just didn't have the patience required to follow the recipe exactly time wise..

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