Reviewed: Dec. 16, 2007

OMG!!! This is a wonderful wonderful recipe! It lives up to its name. It was my first time ever making bread and they turned out really nice and soft. I would definately make them again.

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dottology

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Reviewed: Dec. 8, 2007

I made these for Thanksgiving, and they were unbelievable! The highlight of the meal. Perfect combination of slightly crispy and soft, and perfectly moist. Will make again for sure!

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Megan

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Reviewed: Dec. 5, 2007

These were really easy to make, they looked nice, and they made my house smell fantastic, but both times I've made them I haven't been able to *taste* them. After all the great reviews I was expecting them to taste fabulous, but even after adding a ton of butter to the baked rolls, I couldn't get them to have any flavor. I don't want to add cheese or spices, as I wanted a plain, but not plain-tasting, dinner roll. I've never made a bread that didn't even taste like flour before. If anyone knows how to give it a "bread" taste, please let me know! I may use this recipe in the future when I want to make garlic cheese bread, but I don't care for them as-is. I hate giving bad reviews, and I'm sorry. I'll give them one more try, and if they turn out, I'll edit my review. Thanks anyway.

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Kris(py)

Home Town: Durham, North Carolina, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Dec. 2, 2007

I hate kneading and now I don't really have to! Instead of adding more flour, I just put a little butter on my fingers and was able to handle the dough fine. They were fabulous. They have received rave reviews. Two people have even deemed them possibly the best homemade rolls they had ever had.

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Loni W

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2007

I'm so thrilled because this is the first roll recipe that I used that has ever worked for me! My last attempts have been terrible. These were easy and are very tasty ~ they remind me of my mother's rolls.

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HermionePlease

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

OMG,these were sooooo good!!!! And easy to make.THIS IS A KEEPER!Thank you for sharing this one.

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Hatty

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Reviewed: Nov. 26, 2007

These rolls are the best. I have used them many times now and I get rave reviews everytime. I do brush the tops with a little melted butter just before baking, it gives them a little extra buttery flavor. I have also used this recipe to make bread loaves. Instead of making them into rolls I split the ball of dough in half and put into two bread pans. I let them rise 20-30 minutes and make a slit down the center of each loaf and drizzle some melted butter down the center of each loaf and bake for about 15-20 minutes. Makes a very yummy bread.

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Nick

Cooking Level: Intermediate

Home Town: Ashford, Connecticut, USA

Living In: Columbia, Connecticut, USA

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Reviewed: Nov. 22, 2007

Easy recipe! Fluffy and light rolls. Yummy! I made 1/2 dinner rolls and 1/2 burger buns. I may try making a batch of cinnamon buns with this recipe! Thanks!

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lemonleaf

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Reviewed: Nov. 22, 2007

This is the BEST roll recipe I have ever tried. And it was soo easy. I agree with other users. Don't add the salt to the liquid mix, add it to the flour and stir it around. If you add it to the yeast mix, it might screw up the whole recipe. Only heat the mix on the stove to about 150 degrees. When you add your eggs it will cool off a bit. Don't add the yeast if its too hot. The wet mix should be just warm on your finger. Follow the recipe exactly though. The rolls were flakey and great. I brushed mine with melted butter when they came out and everyone was shocked that I baked something soo good.

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samantha A.

Cooking Level: Intermediate

Home Town: Portage, Indiana, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 9, 2007

Well, i made these rolls and I gotta say that I was definately disappointed. I followed the recipe to the T. They rose beautifully and looked wonderful, but when I bit into them, they were dense, too sweet, and just not appetizing. Sorry, I was looking for a softer, fluffier, and more savory dinner roll, Im gonna stick to our family recipe.

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wifeyluvs2cook

Cooking Level: Expert

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Reviewed: Oct. 7, 2007

If you like "hard rolls", this is the recipe for you! These were pretty dense, but maybe that's because I put in an extra cup of flour because it was so sticky? Or maybe because the salt gets mixed in with the yeast at the beginning. I think I'll try another roll recipe next time. I'm looking for something light and fluffy and I think these are just a heavier roll. I also was disappointed with the recipe's directions and the amount of things it leaves out and makes you guess (such as how long you should cook the milk mixture - I assumed we were looking for around 110 degrees - and how much more flour I should do). The taste was good enough though and my dinner guests liked them.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Oct. 7, 2007

This makes a lot. I cut the recipe in half, made 8 rolls, and they still filled a 9x13" pan. I brushed butter on them right as they came out of the oven and they were pretty tasty.

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NIKKEL

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 25, 2007

I have been using this recipe for the past 2 Thanksgivings and me and all 30 family members loved it!! Last Thanksgiving I had to double the recipe and they didn't last either. Needless to say I will be making them again this year x 3!!!!!!

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Amanda

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Sep. 3, 2007

These turned out wonderful -- and they were my first try at making rolls and using yeast. I cut my batch into four and rolled them out to circles to stuff with (cooked) sausage, then folded shut. I highly recommend them that way -- easy to eat and tasty too!

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J.S.

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Reviewed: Jul. 4, 2007

I loved these rolls! This was my first attempt at homemade rolls, and I was very pleased. I followed the helpful hints given in some of the reviews and the rolls came out great.

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Mommy of 3

Cooking Level: Professional

Home Town: Newport News, Virginia, USA

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Reviewed: Jun. 11, 2007

very good but i baked them for almost 15 min and they almost burned. so i would decrease the time they need to be cooked for. but other than that they are very good rolls

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amie

Cooking Level: Intermediate

Home Town: Morton, Washington, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Apr. 23, 2007

These turned out ok. Besides the fact that they tasted "yeasty" and a little bitter...Im sure I can work with this recipe. At least the next door college boy liked them. I gave him ALL my rolls that I made.

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Jecca

Cooking Level: Intermediate

Home Town: Rocklin, California, USA

Living In: Renton, Washington, USA

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Reviewed: Apr. 21, 2007

These rolls are simple and delicious!! So flexible! I made some as dinner rolls and some as garlic bread sticks. Today, I made them as sausage kolaches. (Cut a half cup of butter flavored shortening into the flour mixture to make the rolls flaky.) Wonderful! My new favorite roll recipe!!

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RSH82

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2007

Excellent! My hubby loved them. I halfed the recipe and used a 0.25ounce package of dry active yeast instead of 2 and 1/2 tbsp. It turned out very well.

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Felicia Tan

Cooking Level: Intermediate

Home Town: Toa Payoh, Central Region, Singapore

Living In: Grand Junction, Colorado, USA

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Reviewed: Apr. 10, 2007

These are excellent when split and toasted.

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RHayes

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Unbelievable Rolls

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