Reviewed: Feb. 24, 2006

this recipe was so easy to throw together. you do need to have plenty of time because you have to let it rest several times, but the actual work involved is minimal compared to other yeast breads. these rolls are excellent hot out of the oven! they are a little dry the next day but pop them in the microwave and they soften up a lot. the entire family loved them!!!

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laura p

Cooking Level: Expert

Home Town: Manassas, Virginia, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 8, 2006

These are the best.

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GRETCH1978

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2006

One Word Awesome!

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KIIN

Cooking Level: Intermediate

Home Town: Lagos, Lagos, Nigeria

Living In: London, Greater London, England, U.K.

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Reviewed: Jan. 21, 2006

These were great. They didn't rise as much as I would have liked so I'll try a couple of the other suggestions next time. But the flavor was superb. My family had demolished them all within the day (my son was even hiding them to make sure he got more)!

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Jewel C

Cooking Level: Expert

Home Town: Kamloops, British Columbia, Canada

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Reviewed: Dec. 27, 2005

My mom is the bread maker in my family. I was a bit nervous making these, but they turned out good. Almost like my mom's. I will make these again and again.

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FLASHDANCE33

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Reviewed: Dec. 26, 2005

Try adding the salt AFTER the first cup of flour has been mixed in. Yeast does not like salt. Also keep your milk/water mixture to warm - not too hot. These are great for hamburger buns as well!! My family loves them Double the amount you'd use to make a regular roll and flatten slightly. Let them rise and then brush with an egg wash and sprinkle with sesame seeds before baking.

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 23, 2005

These are very good plain white rolls, tender and somewhat light, but not stand out of the crowd good. Nice recipe for plain rolls. I might try with honey next time.

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Rebecca Hampshire

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Reviewed: Nov. 28, 2005

These live up to their name! They are tender, buttery, melt-in-your-mouth balls of heaven. As for people who can't seem to make them "fluffy", I have a couple of tips (as a former pastry chef). First, yeast is VERY Sensitive to High Heat. Make sure that you heat up the liquid and sugar 'til it's "Very warm" but not HOT! Otherwise, you'll kill the yeast. Also, add the yeast and mix it completely. Then add the eggs. Also, I substituted butter for margarine

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KIMNICHO

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Wheaton, Illinois, USA

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Reviewed: Nov. 24, 2005

I agree that this recipe could have slightly more specific directions, but mine did look like the picture. It says 16 servings. Was that supposed to be 16 rolls or 2 rolls per serving. I was able to make 32. Anyway, I cooked mine 15 mins and they were a bit dark on the botton and I put them on the center rack. They taste so much better the second day.

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JANICE571

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Reviewed: Nov. 24, 2005

These rolls were absolutely amazing - delicious and extremely easy! I was so intrigued by the the unique process that I had to try them. The dough was rather sticky and I also had to add some additional flour, but they were so light and fluffy. I used very lightly oiled counter to roll out pinches of the dough to form the rolls. This eliminated the need to add more flour to keep them from sticking to my hands and becoming tougher. I doubled the recipe in order to get 32 rolls, but this made 50 generous rolls! These will be a favorite recipe from here on out.

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Kristine H.

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Reviewed: Nov. 12, 2005

I have used this recipe time and time again and recommended it to many friends and family. I use it for dinner rolls, cinammon rolls, and cabbage rolls. It is such a simple way to make rolls and very tasty!

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AZCINDRA

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Reviewed: Oct. 30, 2005

Due to being low on milk and all-purpose flour, I substituted buttermilk and 1/2 bread flour 1/2 all-purpose. It made no difference in the quality of dough or taste. I used my KitchenAid mixer for kneading and it came out sooo soft and near perfect. I had to keep adding more flour-probably an extra 1/3 cup. All in all, they came out well but not what I would call a dinner roll. They remind me of an afternoon tea roll. Oh-and they made way more than 16-probably about 24. Next time I will use the dough for cinnamon rolls.

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Cheryl

Cooking Level: Intermediate

Living In: Carmel, Indiana, USA

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Reviewed: Oct. 26, 2005

I cook for our church supper every wednesday night, about 45-60 people. They LOVED these rolls. I had little old ladies wrapping them with napkins and stuffing them in their purses to take home. Well done! so so so easy. Thank you for sharing. If yours were biscuit like, check your yeast, or maybe your water wasnt hot enough. Mine were perfect and very easy to make

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mimi2shaneNkatie

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Oct. 10, 2005

These rolls turned out very nice, they were high and very fluffy. I have made this recipe several times. I have made cinnamon rolls out of the dough and I have also made two small loaves of bread out of the dough. Thank you for this great recipe!!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Oct. 1, 2005

This is NOT a recipee for anyone who has never made homemade rolls before. I agree with what someone said about the instructions not giving enough information. My were flat, probaly something I did but I did as the instructions said.

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angielee23

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Reviewed: Sep. 27, 2005

These rolls have a great taste and are very light, even though mine were a bit flat looking. I don't make bread very often, so I wasn't sure how much kneading is required for a "light knead". The dough rose beautifully, but the rolls weren't nice and round and puffy looking like the picture posted. I would make these again though. NOTE: I just read up on kneading technique on the Allrecipes site and I don't think that I kneaded the dough enough to get the buns to puff up. I will try this again but knead for about 8 minutes.

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OPTIMOM

Cooking Level: Intermediate

Home Town: Aberfoyle, Ontario, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Sep. 16, 2005

I am a cook at a elementary school, and have been makeing rolls for several years, and this recipie is fablous!

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WILDASDAWIND

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Reviewed: Sep. 6, 2005

This recipe is the answer to my love/hate relationship with making bread. Love the taste, hate the work! This is a great recipe. If anyone's results were biscuit like, then you did something wrong. Here's the thing with bread recipes...don't worry about the recipe's rise times. Use your judgment because invironment, yeast age, etc. plays a huge role in how long it will take. I added less than half a cup of flour at the end, during the light kneading...yes, it was still sticky, but my rolls turned out beautiful, light, and airy. I alse brushed the rolls with egg wash prior to baking to create a lovely shiny top. I made 24 small rolls and 5 large sandwich rolls with this recipe. If it didn't work for you, try again. It's a great roll...just be patient with the rise times...sometimes it takes longer than suggested. Also let the dough be a little sticky...it allows lighter rolls.

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SHELBYLYNN

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Reviewed: Aug. 25, 2005

This recipe had bad directions.I will never use it again. The bread came out falt, dry ,and hard.I followed the directions exactly.

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LATINFREAK

Cooking Level: Intermediate

Home Town: The Glebe, Saint George, Barbados

Living In: Williamsburg, Virginia, USA

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Reviewed: Jul. 25, 2005

I love this roll recipe. It is even buffyproof. I usually forget about bread, but with this roll recipe, even if I forget, they still taste amazing. Thanks Sherlie.

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