Reviewed: Oct. 9, 2008

Oh. My. HEAVENS!!! This was absolutely AMAZING!!! AHH! I wish I could rate it higher! Wow. They were so good, and so easy too! I will totally be making these again. Since I doubled the recipe, I didn't have a bowl big enough that had a lid, so I just put plastic wrap over the bowl (carefully not letting it touch the bread, as well as being almost air tight). Thanks so much!!! Oh, and BTW, I cooked them in cup-cake (or muffin) tins. They worked great. Make sure to put the oven on convection if you’re cooking on more than one rack though. The convection setting on my oven is broken, so the tops of the rolls on the top rack were browned, while the bottoms of the rolls on the bottom rack we almost burnt. Y. U. M!

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KeiJoy

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

These were a very dense roll. The taste was good, and our guests ate them up, but I guess I prefer a more light and fluffy dinner roll. I was worried about the amount of sugar in these, but they weren't too sweet. They would be good served with a cinnamon/sugar butter.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Sep. 21, 2008

I have made this recipe several times and my family raves every time. This is my go to recipe for rolls. I do bake them at a slightly lower temperature than the original recipe calls for, so the bottoms don't brown too quickly.

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Mimi

Cooking Level: Expert

Home Town: Perris, California, USA

Living In: Piedmont, Alabama, USA

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Reviewed: Sep. 17, 2008

I make these all the time, there are delicious!

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TMASTER121212

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Reviewed: Sep. 12, 2008

This is sooo good.

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GENJIRO

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Reviewed: Sep. 9, 2008

These were ok, and I would try them again I think. I followed the recipe, and they were slightly dry, but still edible!

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SW786

Cooking Level: Beginning

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Reviewed: Aug. 21, 2008

These rolls are easy and fantastic! I froze half of the batch after the last rise and cooked half of those 2 days later. Just stuck them in a 350 degree oven until they were golden and they tasted like they were just made. Great recipe that will be used again and again.

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CarolinaBoy

Cooking Level: Intermediate

Home Town: Porter, Texas, USA

Living In: Lexington, South Carolina, USA

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Reviewed: Aug. 17, 2008

Awesome and easy!! This the first succesful roll recipe I have ever used. I added more salt and less sugar, just because my husband doesn't like sweeter rolls. Great recipe- thank you.

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foodmama

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Reviewed: Jul. 29, 2008

Very good. Couldnt keep hands off of them. I ended up with 3 pans full. I must have made them much smaller. Reheated well. I cant give 5 stars as I have had better but these are SO easy and very good!

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TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

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Reviewed: Jul. 17, 2008

I could not get the dough to rise

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Beatrix

Cooking Level: Intermediate

Living In: Pretoria, Gauteng, South Africa

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Reviewed: Jul. 6, 2008

I would have to agree that these were pretty unbelievable! My husband loves Sister Schubert's frozen rolls on Sunday's. I made the rolls very small and put them in 8" cake pans so that the rolls were touching. They were soft and delicious. I also froze half of the rolls for later and those turned out great too! They even heated back up in the oven 3 days later and still tasted great. Better than any other recipe I have made for this type of roll!!

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JKGMATLOCK

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Reviewed: Jun. 22, 2008

I totally screwed this recipe up! I think I messed up with the whole yeast process...and trying to follow everyones directions. These rolls gave out really heavy...but they had a really good taste. I will try this again...I used my kitchenaid mixer and maybe I let it go for too long.

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misss_e

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 15, 2008

I didn't follow the directions, but then I almost never do bc I never read them (it's a fault of mine, I know). . . anywho, I put in a bit less sugar than called for (abt 1/4 c) and thought they were a bit sweet still. So, I'd cut the sugar down a bit more. I didn't heat the milk or melt the butter--just put everything in my bread maker and hit start on the dough cycle. Baking times were spot on--very nice and golden when done without any egg wash or water. These make very large rolls, so if I want smaller dinner type rolls next time I'll halve the recipe and still make 16, or make 32 rolls. Nice size for sandwich rolls as written. I made them for a friend; she's surprising him for Father's day, but bf snagged one and he loved them.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 15, 2008

I made these rolls and they were gone by noon the next day! My boyfriend absolutely LOVES them!!

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ashleyk02

Cooking Level: Beginning

Home Town: Avoca, Michigan, USA

Living In: Croswell, Michigan, USA

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Reviewed: May 8, 2008

awesome recipe! I have made these rolls twice now, the first time i made them i rushed them and they didn't turn out so good....insead of letting them rise on their own in the last step i put them in a proof box to help speed it along, and this did not turn out so good, the extra moisture from the proof box made the rolls brown too fast in the oven...almost burning them before they were done. The second time was flawless....i basted them with a garlic, parm cheese and butter mixture!

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

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Reviewed: Apr. 27, 2008

I am dumbfounded. I totally screwed this recipe up and these rolls were still good. Then, I had to make them again and they were amazing. This is a great first-timer recipe; if it's not fantastic the first time, it was easy enough and good enough to try it again. I couldn't believe how little time and effort they required. Truly unbelievable!

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LYNNERIE

Cooking Level: Expert

Living In: West Allis, Wisconsin, USA

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Reviewed: Apr. 26, 2008

I love bread but this was just too "yeast" tasting for me. My husband took them to work for a potluck and they used them as sandwich buns. His co-workers did like them.

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JRHANSON_75

Cooking Level: Beginning

Home Town: Austin, Minnesota, USA

Living In: Albert Lea, Minnesota, USA

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Reviewed: Apr. 23, 2008

This is a very good sweet roll recipe. Rather than knead lightly, I just stirred very aggressively to sortof knead the bread against the side of the bowl. I made nice large rolls which we were able to use as sandwich rolls as well. The taste to me is similar to the Hawaiian rolls you can get at the grocery store.

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hdb

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2008

These were so easy to make and tasted so good! I rolled them 2 different ways, some just like the recipe says and for the others I used a muffin tin and stuck 2 balls of dough in each hole. I let them rise on a heating pad set to low. I don't know why but the ones I made in the muffin pan turned out better, they were lighter, than the ones I rolled the regular way. Both were good though.

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Michelle

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Alamogordo, New Mexico, USA

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Reviewed: Mar. 21, 2008

This was my first time to make any type of bread from scratch. And Ive never used yeast before. These were very simple, and yes, unbelievably DE-LISH!!! Give these a try!

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Keaton Davis

Cooking Level: Intermediate

Home Town: Nederland, Texas, USA

Living In: Groves, Texas, USA

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Unbelievable Rolls

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