Reviewed: Dec. 20, 2008

I've been using this recipe for some years now and love it. The last reviewer added all the tips I would have. I use it primarily for cinnamon rolls or monkey bread.

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JackRabbit

Cooking Level: Expert

Home Town: Roby, Texas, USA

Living In: Tuscola, Texas, USA

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Reviewed: Dec. 3, 2008

sooo yummy! this was my first attempt at making rolls... i couldn't believe it came out fabulous! It has a hint of sweet in it... so next time I'll use less sugar... great recipe!

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jennifer fortune

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Reviewed: Dec. 2, 2008

Very simple to make and tasted great!!

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Jules64

Cooking Level: Intermediate

Home Town: Riverside, California, USA

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Reviewed: Dec. 1, 2008

My husband and I made these rolls for Thanksgiving dinner. We had to add a lot more flour because of the stickiness of the dough. I thought they were a little dense, but they we both thought they were good. Everyone at dinner seemed to like them. They were easy to make. Thanks for the recipe, Sherlie!

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JANICER8

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Westminster, California, USA

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Reviewed: Dec. 1, 2008

We thought that these were ok. They were certainly easy enough to bake.

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CMB146

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

very, very good rolls; warm yeast rolls; made recipe exactly, and put in blue, plastic bowl with lid.

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marshallfamily

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Reviewed: Nov. 30, 2008

I followed this recipe to a T since I have never attempted bread before. I was terrified making it for fear it wouldnt come out right. But they did and they were a hit with my family for Thanksgiving. I will be making these again !! Thanks

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rbass505

Cooking Level: Intermediate

Home Town: East Cleveland, Ohio, USA

Living In: Willowick, Ohio, USA

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Reviewed: Nov. 29, 2008

these have the slightest hint of sweetness flavor, and they are beautifully shapes! the only problem is that the temperature may be a little high, or maybe the length of time cooked is too long, because the bottoms were black, but the rest of them were perfect! (my cookie sheet is heavy-duty and good quality, and they were right in the middle of the oven)

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puppylove2145

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Nov. 29, 2008

This recipe was super easy!!! It was my first time making anykind of bread from scratch so I was nervous but my Grandma ended up asking for the recipe! I thought the bread was a little too yeast but no one in my family had a problem scarfing them down! lol

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Alyssasmom

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Nov. 28, 2008

Not was I was looking for... the texture was too dense - almost biscuit-like.

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PortoLady

Home Town: Charleston, South Carolina, USA

Living In: Millington, Tennessee, USA

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Reviewed: Nov. 28, 2008

If you want a light, fluffy dinner roll, this isn't the recipe. I was disappointed, although they tasted great, the texture was too dense - almost biscuit-like. The dough was so sticky I had to keep adding flour. I'm not quite sure ut must have added 3 or 4 more cups of flour before I was able to work with it. Next time I'm going to try adding the salt after the flour is added; like another reviewer suggested, and also try using with self-rising flour.

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Gen

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

Everyone RAVED about the rolls at thanksgiving dinner! Easy to make, easy to plan so they came right out of the oven as we sat to eat! Only things I did differently was: all organic ingredients, unbleached wheat flour (I prefer spelt but couldn't find any), real butter was used, and of course organic evaporated cane sugar. Perfect recipe... thanks Sherlie!

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White Wolf

Cooking Level: Professional

Home Town: Prescott, Arizona, USA

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Reviewed: Nov. 27, 2008

WOW! These were FANTASTIC. Typically, I don't like making yeast rolls, I'm always scared that they won't turn out, but these were simple and tasted GREAT! Easy to do and were gobbled up faster than anything at our Thanksgiving dinner.

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cchrisman

Cooking Level: Expert

Home Town: Georgetown, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Nov. 27, 2008

WOW. Thi recipe is the BEST dinner roll recipe ever! I actually did mine in my new Kitchen Aid Mixer. I just warmed the liquids minus the eggs and butter and added it to the mixing bown and added the yeast to that, mixing with the dough hook. Then i mixed the eggs and the melted butter and added that to the liquid mixture. I gradully added the flour until the dough was no longer sticky. Yum yum yum!

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Michelle

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Nov. 27, 2008

Very good, I followed the instructions exactly, except to put them in the refridgerator an hour or so before I was ready to bake them. They were WONDERFUL. I did have to cook them a few minutes longer only because they were chilled. My husband and kids loved them as well. Very easy to make.

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rblanshan

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Reviewed: Nov. 27, 2008

Excellent rolls!

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L_LANTZ

Cooking Level: Intermediate

Home Town: South Heart, North Dakota, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 27, 2008

I just made these to go with our Thanksgiving turkey. They were easy and delicious. I baked them on parchment paper with room between them and brush them with egg white to give them a shine and to help with browning. I raised them in a warm oven once they were formed on the baking sheet. I made some larger ones so that we can make leftover turkey sandwiches with them. Thanks for the recipe!

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Singing Baker

Cooking Level: Expert

Living In: Wexford, Pennsylvania, USA

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Reviewed: Nov. 27, 2008

i've been seaarching for a great dinner roll recipe and this is it. If you make these and do not like them, then you goofed something up....these are wonderful..like my Grandma used to make.

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Ozz54

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Reviewed: Nov. 26, 2008

These rolls were the first I have ever baked. They turned out great! The only problem was that they were just a tiny bit dense, but I think that was because my yeast is kind of old, so I can't blame the recipe. I did listen to the advice of others and proofed my yeast first and added the salt to the flour instead of the yeast mixture. I used butter instead of margarine due to personal preference. I have always been scared of baking, but this recipe has turned me around! I only made two to test it out. Can't wait to make a whole batch for Thanksgiving tomorrow!

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cruisergirl21

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

Delicious and incredibly easy! I actually rolled my dough out to about 3/4 inch and placed the circles touching in a buttered 9x13 pan. I buttered the rolls before and after baking.

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