Reviewed: Aug. 22, 2010

These rolls turned out really light and moist! It was, however, really hard to work with the dough because it was incredibly sticky. But they were well worth the aggravation. Thanks for the great recipe!

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Reviewer:

ironicallyamanda

Cooking Level: Intermediate

Reviewed: Aug. 14, 2010

Very easy to make. The best recipe for rolls I have found so far. Bravo!

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Reviewer:

umissi

Reviewed: Aug. 3, 2010

Luv these. First time baking with yeast and these r amazing! =D After you have mixed the dough put baking paper at the bottom that will cover about half the container that you will leave the rolls in the fridge. Then after it will be easy to just pull out the dough then cut into four with a floured knife .

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Reviewer:

June

Cooking Level: Intermediate

Reviewed: May 5, 2010

These were more dense than I thought they would be, although they did have a great taste! I prefer the more flaky kind of rolls. They were also quite easy to make after the two hours of rising time.

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Reviewer:

WawaLee

Cooking Level: Intermediate

Reviewed: Feb. 27, 2010

I made these with whole wheat flour and sugar substitute and they turned out great. I also threw in some Italian herbs and brushed the tops with garlic and olive oil. They weren't as light as I hoped for but wheat flour tends to make things a bit more dense. I will definitely make these again.

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Reviewer:

Megan

Reviewed: Feb. 21, 2010

These are amazing, sweet, and NEVER make it past the meal I made them for. It made 32 rolls and they were GONE by the end of dinner. Next time I think I'll skip the main course and just have these! YUMMY I did use bread flour instead of white flour. 11/11 I have made these about 40 times now. I use a bit more flour because I live in a humid climate. I also don't do them overnight. I make the dough, leave it about an hour, roll out between wax paper sheets, cut with a pizza cutter into pie shape that I roll into crescents. Then I set them all out covered for about an hour and a half at room temp. Then I bake them for about 9 minutes. We like ours brown on top. Don't skip the butter step. Delicious!

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Reviewer:

kraley

Cooking Level: Expert

Reviewed: Jan. 23, 2010

The rolls are very good. I used real butter instead of oil...never even tried them with oil! I would like to see more detailed instructions as far as the rising process. Do we punch it down after it rises? I did and they turned out well...glad I made 2 batches! I like the absense of milk in the recipe. I would have given them 5 stars had they called for butter instead of oil. Update: I just found out this recipe makes better bread then rolls. Instead of dividing into 1/4's divide in half and place dough into large bread pan and back until golden brown on top. Once removed from oven brush the top of the bread with melted butter allowing the melted butter to run down each side of the bread. You now have bread that can be eaten by itself without the need to add additional butter. This dough also freezes well so pop it out of the freezer and into fridge in morning and then place into a warmed oven to rise in the afternoon for dinner bread.

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Reviewer:

cgaengineer

Cooking Level: Expert

Living In: Winder, Georgia, USA

Reviewed: Jan. 23, 2010

I might as well have made Store Bought Cresant Rolls. They tasted pretty much the same and it would have been a lot less work.

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Reviewer:

Caitlin

Cooking Level: Intermediate

Home Town: Forestville, California, USA

Living In: Santa Rosa, California, USA

Reviewed: Jan. 15, 2010

I love these little rolls. They are easy and yield a nice roll. I did cut the sugar in half. I made them for my son's birthday party and cut them in half to make mini-sandwiches with turkey and cheese! Everyone ate them. Super simple and easy. Thank you.

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Reviewer:

cindyk

Reviewed: Jan. 3, 2010

Rating recipe as it was written. The instructions were impossible to follow because the dough had the texture of a thick soup when it came out of the refrigerator. I had to add at least an additional 3-4 cups of flour to be able to handle it at all. I suppose I could have dropped them with a spoon. I also had to bake them for 20 mins. or so; definitely not 8. It gets 3 stars because of the texture, which was very good. The taste was too sweet for me, but definitely didn't stop me from eating one (or three).

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