Reviewed: Nov. 19, 2009

These were prefect, just dont let them sit too long in the refrigerator, the dough will dry out. But they are AWESOME

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BOINSOX

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Reviewed: Nov. 5, 2009

These turned out great! I made a half batch and used 1/4 cup flax meal and mostly wheat flour. On a whim decided to have some for supper that day, did a first rise of about 2 hours and then the second rise and popped some into the oven. Will definately make again! And next time I'll make a whole batch, this is the Thanksgiving roll good enough to serve to guests that I've been looking for. Thanks!

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CCFW

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

We like rolls at our house and having dough in the fridge is very convenient! I doubled the recipe so it will last more than 2 meals. Yesterday, before the second rise, I added garlic powder, extra salt, fresh ground pepper and the last chunk of sharp cheddar lurking in the fridge (grated). They got rave reviews from the family.

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ESLEAKE

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Reviewed: Oct. 19, 2009

This is a good roll recipe- and convenient to have it rise overnight in the fridge. I do prefer recipes made with butter, though, because I think they are a little more tender. But there were still really good. I let them rise about 1.5 hours the day after before baking. Perfect. I made mostly cresents, and a dozen round rolls in a cake pan. I got 4 dozen, but they were all different sizes.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

Used 100% white whole wheat flour (no all-purpose flour). These were EXCELLENT. Absolutely wonderful texture. Whole family loved them. As written, these are pretty sweet. If I was going for savory, I'd cut out most of the sugar.

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pinma

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Reviewed: Sep. 27, 2009

I ended up only using 4 cups total of all-purpose flour. The dough rose beautifully in the fridge overnight, and I shaped them into rolls and put them back into the fridge until an hour before baking. Shortened the 2nd rise to 45 min with a pan of water and a warm oven, and then baked 12 minutes. Golden and yummy!

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Saint Anne

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Reviewed: Aug. 21, 2009

These rolls were great! I made some white rolls at the same time that did not rise in the refrigerator. These wheat rolls actually rose better than the white ones!

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Allison H.

Cooking Level: Intermediate

Home Town: Holyrood, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Apr. 24, 2009

I took a suggestion from another reviewer and shaped the dough into balls and put in my freezer. When I was ready for the rolls, I let them rise for about 5 hours. Next time, I will let them rise a little longer because they weren't very fluffy. However they still tasted great!

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Andrea

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Reviewed: Apr. 2, 2009

Very yummy rolls but the recipe calls for to much all-purpose flour. That's the only reason why I rated it a four. I only used 3 1/2 cups and that was plenty! I also put a little cheddar cheese on top of them before I baked them and it was a wonderful addition! This is now one of my staple recipes.

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MamaHealthNut

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Mar. 2, 2009

The dough came together so easily, and the texture was very nice, even for someone like me who usually ends up making rolls like hockey pucks. The flavor was good as is, but I can see where a touch of honey would make these even better. The dough produces a very light wheat roll that even my whole wheat-hatin' husband enjoyed! Will be a regular in my house for sure, and I'd like to try some of the other suggestions - using milk for some of the water, brushing with melted butter and definitely using honey for some of the sugar. Very nice recipe - Thanks for sharing!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Feb. 27, 2009

Great recipe for the working bunch! It allows you to premake it when you have time and still be able to have fresh bread on a day you work. The flavor was delish, definitely a keeper in my recipe box! Thanks!

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Marissa

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Dec. 31, 2008

I made these using 3/4 warm milk and 1/4 warm water,(as previously suggested) and fresh ground wheat flour... these were good, but not dynomite.

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WILLANDJENN2004

Cooking Level: Expert

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Reviewed: Dec. 27, 2008

Absolutely amazing. They are very sweet! May reduce the sugar next time and add a little honey. This will be a new staple!

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 9, 2008

wonderful rolls! easy, nice because you can do the heavy work in advance, healthy... I wanted to serve them with speck and Lardo di colonnata, so I threw onion flakes and fennel seeds: very original and my guests were enthusiastic!

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Dec. 6, 2008

This is the best whole wheat bread recipe that I have ever made.Just a few ingredients and easy to put together. I made a loaf of bread out of what I had left in the fridge and it stayed soft and tasty and did not get hard and crumbly like most bread does. I made mine with olive oil because that is all I use and it worked fine.

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KathyS

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

I made these rolls for Thanksgiving and loved how easy they were to prepare! All I had to do was mix up the dough and put it in the fridge. It rose beautifully overnight, and was easy to form into rolls. They rose quickly before baking, and baked up a beautiful golden brown. I brushed the tops of the hot rolls with melted butter, which gave them a nice flavor. I received lots of compliments on these rolls, and they dissapeared quickly! Thanks for a great and easy recipe; I will make them again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Nov. 29, 2008

Nice taste, very easy. Weren't the star of the show, but I would make these again.

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GrandmaB

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Nov. 29, 2008

Rather bland. Had lots left over. My family likes rolls that are tender, a little sweet, and can eat without butter. Tastes like store-bought wonder bread out of the bag.

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Teri P.J.

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Reviewed: Nov. 28, 2008

Very good.....so easy! My kids didn't like them because they have a strong yeast flavor. I am not sure if this is because of the overnight refrigeration or just the yeast I used, but I loved them!

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