Reviewed: Nov. 20, 2009

Brilliant and fool proof! I literally made these while I was busy making dinner (as a test for Thanksgiving.) Didn't want to spend much time on them so after proofing the yeast/milk/water/sugar I mixed/kneaded that with the rest of the ingredients in my KitchenAid, let it rise for about 45 minutes. Rolled into balls and tossed into PAM sprayed, pyrex pie plates. Let them rise for an hour, brushed with melted butter and baked. Great results. Seems like everyone has a different temp/time for these. Use an oven thermometer set to 400 and keep an eye on them. Mine took about 18 minutes.

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MELOTEY

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Reviewed: Nov. 20, 2009

Super easy and scrumptious!

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Amy

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Reviewed: Nov. 19, 2009

Excellent taste and super easy. I forgot to spread the extra softened butter on the rolls before I made the cresecents. I'm sure they will be even better when I make them for Thanksgiving next week!

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Jess

Cooking Level: Intermediate

Home Town: Newnan, Georgia, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 18, 2009

This is an awesome recipe! My first time making bread by hand that turned out delicious. I dont have a bread maker so this is what I did - I combined the yeast and milk, combined the other ingredients and sifted the flour before adding it. I let the dough rise over the heat of the warming oven. I then rolled out a portion of the dough, buttered it and formed dough balls to rise over the oven. With the other half of the dough I made cinnamon rolls. My husband said that the rolls were better than cinnabon! Thank you for this recipe!

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BrittSaily

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Reviewed: Nov. 17, 2009

Very tasty and sweet.. My husband is used to my cooking being good (not trying to brag) but even he was surprised by how good and nice looking these were.

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Christy

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Reviewed: Nov. 16, 2009

Super!! I've never made bread before and I can't believe I made something so good on my first try! I don't have a bread machine so I used other reviewers advice on how to make these by hand...and no problems. This one's going into the 'favourites' book & I'll make them again & again.

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Michelle

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Reviewed: Nov. 16, 2009

These are outstanding as the recipe is written but are also versatile. I've found I can refrigerate after the first rise and put on hold for up to three days. It takes about 3 hours to let them rise again on the counter. Makes it easy for dinner parties.

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Vicki

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Reviewed: Nov. 16, 2009

I figured 24,000+ people couldn't be wrong. They weren't! I made these yesterday and had about 5 or 6 left over. This AM when DH got up to go hunting, he wiped out the leftovers with his coffee and left me a note saying he had re-heated them in the oven and they were just as good as when they were first made. I didn't change a single thing and today will be a repeat performance when I make another batch of these truly delicious dinner rolls! Thanks so much , Donna, for sharing such a great recipe.

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Nov. 14, 2009

Fantastic!!! I used bread flour and less butter on top, but other than that followed the recipe exactly. These are only slightly sweet, as I had hoped for- very reminiscent of the yeast rolls found in many restaurants. I did them as cloverleafs (36 balls divided into cupcake tins, 3 balls to each cup). After I had the balls in the cupcake tins is when I added the butter, a small pat to each ball. I then let them rise for an hour prior to baking. I will note that these rolls rose a LOT while baking, so make sure they are not too close to the burner or you might scorch the tops. I made my first batch for a work Thanksgiving dinner and they are so good that I am also going to make them for our family Thanksgiving dinner.

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KIMALLI1

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 12, 2009

Light, Fluffy, Delicious!

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Melissa

Cooking Level: Expert

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Reviewed: Nov. 11, 2009

These buns were easy and delectable. Both sweet and light!!

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B Duncan

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Reviewed: Nov. 9, 2009

These were really... REALLY good! I followed the recipe exactly but made it by hand.. I have a bread machine but I like kneading it b/c I get a better feel for when the dough is ready and for how much flour to use that way. I mixed 3 cups of the flour in my mixture and the last cup I used to knead the dough in..I kept kneading till the dough wasn't sticky anymore. (about 7 mins) I probably ended up using alittle more than the 3 3/4 cups of flour doing it that way but it still came out perfect. And I took others advice and put 3 small balls in a muffin tin, let it rise and baked it like that and the rolls were BEAUTIFUL! All the kids loved them and told me to make them like that from now on. THANK YOU!

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giggletush

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Nov. 8, 2009

Absolutely great rolls! So easy to make and they tasted wonderful. They all got eaten very quickly. Will definitely be making these again. Thanks

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allison14

Cooking Level: Intermediate

Home Town: Cranford, New Jersey, USA

Living In: White Plains, New York, USA

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Reviewed: Nov. 7, 2009

WOW! Amazingly AWESOME!

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CHILLEBELLE

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Reviewed: Nov. 6, 2009

The best rolls ever! I have even made these into larger rolls for sandwiches. GREAT!

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SKaterle

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Reviewed: Nov. 3, 2009

These never fail to make absolutely delicious dinner rolls that receive many compliments. I do the proofing/dough process by hand and let the dough rise for 1 hour in each rise cycle. I use whole wheat flour for 1-3/4 cups of the flour amount. I have tried the rolls both by rolling the dough out flat and rolling up, and simply dividing the dough into pieces and allowing to rise. The rolls are far superior (extra light and flaky) with the extra few minutes to roll the dough flat. I make 16 rolls - divide the dough into four pieces, rolling out each piece into a rectangle and rolling up then cutting into four pieces.

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ThrenJen

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 2, 2009

Most requested recipe from the bread machine, right up there with pizza dough :) I use 1/2 stick of butter (1/4 cup) in the dough and only 1 teaspoon of butter smeared on the dough circles, still has great buttery flavor and a few less calories. Thank-you Donna and Allrecipes for sharing this wonderful recipe!

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Peter I.

Cooking Level: Intermediate

Home Town: Portland, Maine, USA

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Reviewed: Nov. 1, 2009

The Best ever!!

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grannytoone

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Reviewed: Oct. 28, 2009

very good, soft, sweet, first time I made bread but now not the last

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Big Ern

Cooking Level: Intermediate

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Oct. 28, 2009

Didn't work out very well for me but it could be due to my own mistakes rather than the recipe. I don't usually have trouble with bread. It tasted good but wasn't fluffy enough for me.

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