Reviewed: Mar. 28, 2009

I hope that this will help some of you out there making my roll recipe. I think the basic problem with making these is the temperture of the water and milk recipe. Do not let it exceed 105 to 110 degrees. I also add the sugar and salt and stir to disolve before I add the yeast and the eggs. I do use heated water from my hot water dispenser and then add the milk to it and it always seems to be the right temperature. Also perhaps the eggs should be at room temp as they can cool down the milk/water liquid too much and the yeast wont work as well. Another hint is to stir well so that the flour is incorperated almost to the point of kneading after you add the butter and then sprinkle with a bit of flour so it doesnt stick to the bowl. I knead as little as possible and only when I turn it out on the board to make the rolls. Let it rest a bit if you think you knead too much so it can relax again. To make cinnamon rolls, I spread with 1/2 cup of really soft butter, sprinkle with 1/2 to 3/4 cup brown sugar mixed with 1 an 1/2 teaspoons cinnamon and then add chopped nuts. I hope this helps those of you who are having problems. It is a fun dough to work with for making many different things. Please check out the photo of the cinnamon roll made in the mini bundt pan and you will see what you can make. These turned out delicious and crusty all the way around.

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SHERLIE

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Reviewed: Mar. 26, 2009

I always have a terrible time trying to make hot rolls. This recipe worked out for me. The rolls were a little to heavy but it could have been an error on my part. I took half of the dough and made cinnamon rolls and they were fantastic!! I say give it a try

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rv8erdonna

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Granbury, Texas, USA

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Reviewed: Mar. 21, 2009

Great Recipe! I also added the salt into the flour. I left mine rise a little longer and they turned into a large hamburger bun! They were still awesome!

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Laurel Joy

Cooking Level: Intermediate

Home Town: Oil City, Pennsylvania, USA

Living In: Madison, Ohio, USA

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Reviewed: Mar. 3, 2009

Really good - slightly sweet, soft. I made them smaller than the recipe calls for - made a batch of about 50, and used them for mini cheeseburgers at an appetizer party. I made them ahead of time - they freeze well.

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Kristi P

Cooking Level: Expert

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Reviewed: Feb. 21, 2009

Beautiful!!! I'd used these for a garlic/cheese roll base; tried both kneading the cheese and minced garlic through the dough as well as rolling out the dough as you would do with a cinnamon scroll; tried placing each both on a baking sheet as well as in slightly greased muffin tins - just different presentation; either way came out perfect!! I'd used Colby cheese; and it turned out wonderful; not to sharp, not to mild; and over the top of the roll I'd brushed a bit of beaten egg white for that wonderful golden colour. Will definitely make these again; with different fillings and as the recipe is actually written by itself - the seal of approval was my very finicky 7 year old went back for thirds! (As did my hubby!) Thanks for this beautifully tender, flaky, roll!

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Bengali

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Reviewed: Feb. 18, 2009

They taste just like every other roll recipe I've tried. They were good but nothing special for me.

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darthotto

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Reviewed: Feb. 15, 2009

I thought these rolls were awesome. I used highly active yeast and added a bit more flour as the dough was too sticky to roll. I also used bread flour and sifted my flour. They turned out wonderful. As for some of the reviews saying these were dense, the yeast may not have been fresh or not sifting flour seems to make them dense to me. They cooked a little faster than the recipe says. I bought an oven thermometer to check to make sure my oven heats correctly. Thanks for the recipe. I am going to try them with cinnabon rolls.

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Jham

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Reviewed: Feb. 8, 2009

Very easy and yummy rolls! Family loved them. I did add my salt to the flour mixture instead of on the stove. Brushed with melted butter right out of the oven.

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Tab

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

The rolls were ok...They were very thick...Heavy...and alittle hard..they werent that soft at all...Ill try them again sometime and see if maybe I did something wrong..even though I followed the directions to a T.

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SADIE1977

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Reviewed: Jan. 27, 2009

These were wonderful. I made them just like the recipe stated. I did add the salt to the flour instead. Next time I may add garlic pwder or onion pwdr. Thanks. I would recommend others to try this.

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christina

Cooking Level: Intermediate

Home Town: Oxford, Mississippi, USA

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Reviewed: Jan. 19, 2009

I have made yeast breads before but I've NEVER made it like this! I thought the recipe was worth a try because I liked the convenience of the one-bowl preparation, minimal kneading, not having to flour my counter, etc. Mine turned out ok, not great. They were very dense but that's probably because I rushed the rising time and I crammed too much into a pan that was really too small. It is definitely worth a try to improve on my technique because it was a very easy way to make fresh dinner rolls. My girls love rolls so if I can perfect this recipe, we'll be having these often.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Jan. 16, 2009

I made these last night,and they are PERFECT! Thank you so much for sharing the recipe.They are great with some honey butter,and chicken stew.Filling and easy.

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Lee927

Cooking Level: Intermediate

Home Town: Cottondale, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 16, 2009

For Thanksgiving I wanted to attempt homemade bread rather than store bought. I have never cooked bread or used yeast so I was unsure how they would turn out. I used the 1/4 oz. packets of Fleishmann's highly active yeast. Each packet was enough for the 16 servings. I read a few of the other reviews and as for me I used a regular white plastic bowl (like you use for cakes)for the entire process and the milk came straight out of the fridge. During the setting times I went with the full 30 mins. to be on the safe side. After doing that the 3 times as instructed, the prep is time consuming but well worth it. I also pre-beat the eggs because it's a little difficult to do that in the flour mixture. When I take them out of the oven I immediately brush melted butter on the top. The recipe was simple and the rolls were great! Everyone loved them and I've made them several times since Thanksgiving. They reheat beautifully in the microwave. I just cover it with a paper towel and heat it for 15 seconds. They also make great ham or sausage "biscuits" the morning after. As for the shape being like biscuits, I rolled mine into balls and after tucking the sides underneath, they came out perfectly. Thanks for sharing this one!!

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Misty M

Cooking Level: Intermediate

Home Town: Louisa, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jan. 15, 2009

This is one of the best rolls recipes that I have come across! Definitely give them a try! They smell wonderful coming out of the oven, and I didn't change a thing about this recipe. Yummm.

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Heidi

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Reviewed: Jan. 14, 2009

I have been making these rolls about once a week since I found this recipe right before Thanksgiving. The first time I made them, which was the first time I ever tried to make bread of any kind, they turned out like biscuits. I know I did something wrong (although I'm not sure exactly what) because when I made them again following the directions very carefully, they turned out perfect -- light, fluffy, and amazingly tasty. My 15 year old daughter, a novice baker, made them and they turned out perfect for her as well. Yeast packets typically indicate that regular yeast requires disolving in liquid around 110 to 115 degrees, while rapid rise yeast is put into the flour and liquid is added at around 120 degrees. I tried the recipe once using rapid rise yeast and while they turned out pretty good, they suffered a little in the translation. So I continue to make them the regular way with regular yeast and liquid at 115 degrees. Also, I tried substituting buttermilk for the milk and it turned out wonderful. I've used this dough for rolls, mini loaves, and best of all, cinnamon rolls. For cinnamon rolls, I roll dough out to a rectangle, spread about a 1/3 cup softened butter on the dough to about 1/2 inch from the edge, and spread a mixture of 1 cup brown sugar and 2 1/2 tablespoons cinnamon over the butter. Roll up, pinch edges, and cut about 1/2 inch thick rolls. Let them rise for the last time, and bake. If you turn the pan upside down when they're done baking, all the m

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dstarr7712

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Reviewed: Jan. 14, 2009

The rolls were really soft and tasty out of the oven when they were warm then they got super hard. They were "unbelievably" hard. So I froze them but now I don't know what to do with them. Any ideas?

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