Reviewed: Oct. 8, 2009

These rolls are great. I made a batch last night, and they are all gone! This is my first attempt at making dinner rolls, and they were a hit with the whole family. I did brush the tops with egg wash, and they came out looking awesome. Also, I was low on AP flour so I used about half & half AP and bread flour. Easy recipe and tastes great, these are going to be on heavy rotation!

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Mike Blair

Cooking Level: Expert

Home Town: Canton, Ohio, USA

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Reviewed: Sep. 28, 2009

All I have to say is Yes! These rolls live up to their name. I have to admit, as I read the method I was thinking to myself - "What?! Oh well, I'll give it a try anyway!" I am so glad I did! These are my new favourite rolls. It was so delicious, soft, light, mmm! I did use a candy thermometer to measure the temperature of the milk mixture before adding in the yeast and egg. Thanks so much for sharing!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

i made these for school and they turned out great.

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Nicoletta

Cooking Level: Expert

Home Town: San Juan, San Juan-Laventille, Trinidad And Tobago

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Reviewed: Sep. 19, 2009

These are terrific. I used a candy thermometer to make sure I didn't get the milk mixture too warm, and kneaded more than "lightly." I also replaced 2 cups of the flour with whole wheat flour. They're light, fluffy, and just the right amount of yeast flavor.

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Krista

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Reviewed: Sep. 12, 2009

Should have spent more time kneading the bread as the rolls were very thick.The tase was good though. The hubs and kids liked them.

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Diana

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Reviewed: Sep. 9, 2009

Great recipe. Very light rolls with a good flavor. I only had 2 packets of yeast, (2 1/4tsp per packet), and even with being a little short on what the recipe called for, I had no problem getting them rise.

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KCKings

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Reviewed: Aug. 16, 2009

These are delicious. They are the death of me though. I tried two times before with the letting them sit times. I live in Houston, TX so we have a lot of humidity that works against rising times. They were good, had to let them sit for 45 mins in between. Maybe longer next time!

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MandyRenee15

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Reviewed: Aug. 9, 2009

The title says everything! These are unbelieveable! The best I have ever ate. The only change I made was that I added a little more sugar, but they were perfect even before doing that. My husband just has a sweet tooth. You can't go wrong with these. I was making them 3 times a week we liked them so much! Thanks for this recipe!!!!

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Misty8286

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Reviewed: Aug. 3, 2009

If your looking for a soft dinner roll this is it. The only thing I changed was no sugar instead I used honey, two heaping tablespoons.

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Katie1325

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Reviewed: Jul. 29, 2009

I LOVE bread, but I've never had any luck at all with rolls or biscuits. I decided to give this recipe a shot though because it looked easy enough, and now I can say that as a bread 'connoisseur' who until now hasn't been able to make good bread herself, these are awesome! I followed the recipe exactly except I added the salt to the flour, not the wet ingredients. I did add some extra flour, but I left my dough very sticky - so sticky that I couldn't actually shape it into balls. To 'shape' my rolls, I just kind of dropped dollops of dough onto my cookie sheet. =) I brushed them with a beaten egg before baking to brown the tops and then put some butter on them as soon as they came out of the oven. They were perfect and delicious - definitely not dry or heavy. I will absolutely make these over and over.

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Ashley

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

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Reviewed: Jul. 23, 2009

easy enough that a first time yeaster (me) could do them! i thought they were a tiny bit dry, but everyone loved them...will make again and practice with other additions, cin, sugar, and butter went well...as did garlic, onion and italian seasoning in breadstick form :) thanks!

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riblet

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

These were too dry. I am a pretty experienced baker, so I was careful with temperatures of all of the ingredients, but it still didn't turn out the way I had hoped.

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MrsNancyB

Cooking Level: Expert

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Reviewed: May 23, 2009

These made really great cinnamon rolls. I also made dinner rolls and they were more dense then I would prefer. I was worried because so many peoples rolls turned out like biscuits, and I have never used yeast before, but follow the directions and you will be very happy.

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LEAMRF

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Reviewed: May 16, 2009

Guess what? These really are unbelievable! This is probably my new go-to recipe when I want to make rolls. I will say though that they are very "yeasty" with 5 teaspoons of yeast. I personally like that in a yeast roll, but if you don't you might want to keep looking. I needed a little extra flour as well. And this makes A LOT. I like big rolls, so I made 12 rolls, and they were indeed BIG. Thanks for the recipe.

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 4, 2009

These weren't as fluffy as I imagine they would be, maybe they didn't rise well enough but they were sort of like soft hockey pucks. :( I'll make dough in the bread machine next time.

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Sapphire

Cooking Level: Expert

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Reviewed: Apr. 28, 2009

O.k. so I am very inexperienced when it comes to yeast and I managed to make wonderful homemade rolls from scratch, YEAH!! These could not have been any easier and they are very good, thank you so much!

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momof2

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

Wow! I make these rolls every other day. They are so easy and so versatile! I've used the dough for pizza, hot dog buns, sandwich rolls, cinnamon rolls. This is the best recipe I've ever found from allrecipes.com. Thank you!!!

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Simsmom

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

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Reviewed: Apr. 25, 2009

These are the best rolls I have ever made!

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Magical Cook

Cooking Level: Expert

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Reviewed: Apr. 25, 2009

These were the best rolls ever! Really worth all the work. I found the baking time was longer than stated though

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AmyinMalta

Cooking Level: Expert

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Rabat, Malta Island, Malta

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Reviewed: Apr. 23, 2009

I made this in my bread machine on the dough cycle. I mixed all the liquid ingredients (with heated milk of course) and mixed in the remaining ingredients as directed by the manufacturer. I also used butter and bread flour for its higher protein content. Turns out I only needed 5 cups exactly as stated in the recipe. The dough came out elastic and slightly sticky - perfect for forming dough IMHO. These rolls bake up as perfect spheres and have a subtle buttery taste (didn't taste sweet to me). I had to bake at 350F for 11 minutes though - must be my oven or my flour because 400F @ 15 minutes would've burnt my rolls. UPDATE: I've made this a few more times now, and I've noticed that the dough is more manageable and holds it shape better with BREAD flour than all purpose flour. Definitely use real butter for flavor. You can turn these into hamburger or hot dog buns or even submarine rolls.

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