Reviewed: May 20, 2012

The magic of yeast and flour (and sugar)! I will repeat what many reviewers mentioned about the lightness, fluffyness, and flavor. I used butter instead of margarine and coated my baking pan with butter. These rolls were fabulous! I also needed to add at least 1 1/2 cups of additional flour to the final kneading process due to the stickiness and the dough was still somewhat sticky, but this must be the secret as others have said. I doubled my recipe because I wanted to freeze some rolls. It was harder to work with so much dough and I kept running out of baking trays, but believe me, it was worth it. With so much dough, I made my rolls BIG! This is a wonderful recipe and there is no need to look elsewhere. I will be making these again. Thank you Sherlie for sharing this with us!

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Reviewer:

Kittygirl

Cooking Level: Expert

Living In: Lockhart, Texas, USA

Reviewed: Apr. 21, 2012

I have terrible luck with yeast breads and these were simple with excellent results. Do be careful with the temp of the heated ingred...and watch the baking time, I had to pull mine out at 13 min. I followed the recipe exactlly and I am really pleased with the product....try 'em even if you are breadphobic like me.

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Reviewer:

mismgt

Reviewed: Apr. 12, 2012

By far the easiest recipe for rolls I've ever come across and absolutely delicious! I will definitely be making these again and again and again!

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Reviewer:

mightylace

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Apr. 8, 2012

My 20 yr old son made these for Easter. They were incredible. The best rolls he's made yet!!!

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Reviewer:

debmasters

Reviewed: Apr. 8, 2012

I've been looking for years for a bread recipe with just right amount of yeast taste and sweetness to replicate rolls we used to have at school lunch when our schools all had their own cooks and kitchens and made their own bread. This is it! I make the rolls in aluminum cake pans and can get two dozen out of this recipe. I have discovered that I need to add quite a bit of extra flour when I start mixing--up to 1 1/2 cups. These are amazingly delicious and easy. I made them for family meals at Thanksgiving and Easter this year and my family loves them. I have taken them to church meals and gotten compliments on them. They also remind me of the rolls at the Liberty Tree Tavern in the Magic Kingdom at Disney World. They would be great with some plum butter.

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Reviewer:

Prairie Coteau Cook

Cooking Level: Expert

Living In: Watertown, South Dakota, USA

Reviewed: Mar. 8, 2012

Wow. I made these with half whole wheat and half all-purpose flour, and they were AMAZING. I forgot to grease the pan so they stuck a little, but they still came out okay and tasted wonderful.

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Reviewer:

majetn

Reviewed: Feb. 29, 2012

Pretty much the easiest roll recipe I've ever made. The rising & baking time is very short, unlike most recipes. Easy and delicious.

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Reviewer:

rmart

Reviewed: Feb. 19, 2012

Very unusual method, but it works. Dough did not seem to rise much when on counter, but did rise while baking. Very different roll. Had the taste of a baking powder biscuit (don't know how with no baking powder) but the texture of a yeast roll. Very good. Will make again.

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