Reviewed: Dec. 23, 2009

I love to bake bread and rolls and have used A LOT of recipes. This is by far the best roll recipe I've ever used. I didn't change a thing and they were fabulous!

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emilyh

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Reviewed: Dec. 22, 2009

The taste of these is great, but I've made these twice so far and they keep coming out dense and heavy...definitely not light and airy light some of the pictures.

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Carolina D.

Cooking Level: Beginning

Living In: Independence, Missouri, USA

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Reviewed: Dec. 22, 2009

Easily the best rolls I have ever made, even the first time I tried this recipe. Everyone loved them! I have a small family but nearly all 16 rolls were gone after dinner. I don't even have a bread machine, and they came out great. I'll definitely make these again.

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Dani

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2009

This was my 1st time making any kind of bread using yeast, other than pizza dough. The reviews sounded like it was an easy one, so I tried it yesterday as a practice run for Xmas eve dinner. I do NOT have a bread machine and used a variety of the tips here. I let yeasst foam in warm milk, water and sugar for 10 minutes. I then added melted butter and egg and slowly incorporated flour in my kitchenaid mixer. Recipe said to knead for 8-10 minutes, but with the mixer it seemed like it was taking a beating so I only let it go for 2-3 minutes. I let it rise for an hour. Punched it down, formed 26- 2" balls and placed on cookie sheet and let rise another hour. I thought I would get more rise, but didn't. I brushed with melted butter and baked 12-13 minutes in my convection oven. I brushed again with melted butter when done. The flavor was outstanding. I found them to be a little dense, but not unserveable. Some other reviewers made similar comments. I might try kneading by hand next time to see if they lighten up any. I'm going to do whole wheat with some honey next time as well. Yummy and easy overall!!

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jmac

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Dec. 20, 2009

I just LOVE this recipe! It rose beautifully for both the first rise in the bread maker and then the second rise in the muffin tins! I found that 10 minutes baking time was enough in my oven... I followed recipe except I used bread flour. If you are familiar with Hawaiian sweet bread that you get at the grocery store near the deli (comes with the fried chicken meals) this is almost the same!!!! Light, and sweet!

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TurtleLove

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Reviewed: Dec. 13, 2009

I tried to make these following the recipes given by another reviewer on how to do it without a bread machine. I missed a step and had to go back and add the egg in ater everything else was done. I think this messed mine up a little but the flavor is excellent and as soon as I get a bread machine I will be making these again!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Reviewed: Dec. 12, 2009

THE BEST THING TO DO WITH THESE RIGHT BEFORE YOU PUT IT IN THE OVEN IS TO MIX 2TBL MELTED BUTTER with 1.5TBL CONFECTIONER SUGAR THEN LIBERALLY SPREAD OVER TOP OF ROLLS. trust me, it's devine! The butter melts into the bread and the sugar makes a flaky, sweet layer. Best thing ever!

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love_everyday264

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Dec. 12, 2009

These were so good and relatively easy to make! I made them for thanksgiving and I did not use a bread machine. I kneaded it for about five minutes before letting it rise!

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Kristy

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Reviewed: Dec. 11, 2009

Amazing! So good! I loved them! I even think I messed up along the way, but they were still great!

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SuperChef

Cooking Level: Beginning

Living In: Woodland Hills, California, USA

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Reviewed: Dec. 11, 2009

Excellent dinner rolls! It is so versatile... I made half into dinner rolls and the other half into cinnamon rolls. I used this recipe again and made soft pretzels for my daughter. Wonderful! Thank you so much!

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sakura

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Reviewed: Dec. 11, 2009

My family loved these rolls! They were gone in minutes. Soft and sweet but not too sweet.

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bethwalden3

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Reviewed: Dec. 10, 2009

these were heavenly! I've made these several times. I have always made them as rolls and not as cresents. The first few times I didn't put butter in them before forming as rolls. For Thanksgiving I put butter in them and then formed a ball. Let them rise per the directions, then baked. When I removed them from the oven I rubbed cold butter on the top so it would melt a bit. I made 4 batches of these and my rolls were gone before anything else at the table! Make sure you put butter in there for the second rising, it make a huge difference! Also, I didn't have a bread machine, so when I mix the butter and egg into the dough I have to use a hand mixer or it'll never get incorporated enough. Other people have commented on how to proof the dough, etc in other reviews so I won't go into that in here. Thanks for the recipe Donna!

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shelly

Cooking Level: Expert

Living In: Cypress, Texas, USA

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Reviewed: Dec. 9, 2009

I loved them. I made half the batch into cinnamon rolls for my family, and they were fab!

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Mandy

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Reviewed: Dec. 9, 2009

AMAZING! Family and friends LOVED this recipe when I made it for Thanksgiving. I have been assigned roll duty for every major holiday!

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bdperisho

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Reviewed: Dec. 9, 2009

This recipe is awesome! So easy and soooo delicious! Have already made again since Thanksgiving!

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IHAYES05

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

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Reviewed: Dec. 6, 2009

My sister told me about these rolls. I made them on Thanksgiving and they were fought over! I made them into cloverleaf shapes and put a sliver of butter into the middle of the three balls before cooking, WONDERFUL!!! I made them 2 days later, cut them into 'rough' shapes and when finished cooking, sliced them, added cooked egg, ham & cheese for breakfast sandwiches. OMG!!! Today I'm making them into cinnamon rolls. Thank you for this GREAT recipe!!

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Debbie

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Reviewed: Dec. 5, 2009

These are perfect if you like a little "heft" to your rolls - not too heavy, mind you, but not feather-light, either. Perfect amount of sweetness, and great for sandwich rolls, too. I get rave reviews every time I make these, and they're really easy. I don't have a breadmaker, so I make these with my mini Bosch - all I do is let the yeast, sugar, and warm milk froth, add the egg and butter, whip, and then switch to the dough hook. I just add flour a half-cup at a time, and they turn out beautifully. Good luck!

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Robin

Cooking Level: Intermediate

Home Town: Logandale, Nevada, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 5, 2009

I used this recipe for Thanksgiving dinner! I actually made the rolls and froze them a few days before I needed them. They were delicious!

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kitchen momma

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Reviewed: Dec. 5, 2009

Not sure what I did wrong but these turned out really heavy... and not as sweet as I had hoped.

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Jill and Scott

Cooking Level: Beginning

Living In: Macomb, Illinois, USA

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Reviewed: Dec. 1, 2009

I made these for Thanksgiving this year, and my very picky stepfather said they were the best part of the meal! Thay were gone by Friday night, so I made another batch to take back to school with me. These are delicious, though I added a bit more sugar just to be sure.

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