very good!used butter as oil

These were really good, not heavy on the wheat flavor. Felt it could've used a little more salt though.

I'm SUCH a novice baker and these turned out great. And they are better for you. I used more wheat flour than white. I will definitely make these again!!

These rolls were great. My daughter couldn't stop eating them.

These were an Easter hit. Will definitley make again!

I'm not sure why this recipe hasn't been tried by more people - this bread came out awesome and I didn't have to change a thing in the recipe. These are definitely worth the time and are a great healthy change from what you buy at the grocery store.

This is probably the best bread recipe I've made!! It's so soft when kneeding it! It rises so well and quick really. I made the clover rolls the 1st time and my family just LOVED them. We had tuna sammys with them the next day! I made a pan of clover rolls and two large pans of mini rolls with this recipe. The mini rolls were good but because they were so small I couldn't really make sandwiches for the next day or anything really with it. So I'm going to buy another muffin pan for this purpose. I used the same recipe today and made 2 loafs of bread. It worked out PERFECT!! I totally recommend trying this bread!!

These are so good! I wanted these to be healthier, so I should note that I used all 100% whole wheat flour--no white flour--and they still rose and tasted wonderfully. I will definetley be making these again, and again, and again!

These were amazing. I will say they had me a big nervous at first. The yeast proofed beautifully, dough came together perfectly... but after letting them sit in fridge overnight, they showed no signs of rising. So I let it sit in there overnight and all the next day - then I let the dough come to room temp, formed into rolls (some I rolled into balls and popped into buttered muffin tins, others I shaped into sandwich roll shape), let them rise a little, and baked. Perfectly light and great texture. I will say that next time I make (soon,I'm sure) I'll likely cut back on the sugar as they were too sweet for my tastes. I might also add some herbs to make them a little more savory. I used butter in place of the oil, and will likely continue to do this. Thanks for the great, easy recipe!

AMAZING! I made this exactly as stated and made cloverleaf rolls -- absolutely delicious! Thanks for the recipe!

I tried 1/2 recipe with no other adjustments. It made 16 nice size rolls. They were GREAT! I even froze some and stored some to use within 2 days. The results were just as expected. I will definately use this one again. Thank you!!

Perfect amount of sweetness and whole wheat taste. I left the dough out on the counter till it doubled, rolled balls (1.5" diameter)into muffin tins and was able to get 21 buns (I made the recipe for 12). My 4 year old, 2 year old, husband and I thoroughly enjoyed them this evening. Thank you.

The absolute best rolls ever! So light and fluffy. They stay moist and soft for days stored in a ziploc bag. Note: I used less all purpose flour than was called for. I just knead it right in the mixing bowl, which may cause the reduction in the amount of flour. Thank you for the wonderful recipe!

Not bad. I added flax and wheat bran for a little extra fiber, and cinnamon and raisins to make them more of a breakfast roll.

Wonderful recipe! Thank you for sharing it. These rolls are hearty, delicious, and excellent with a stew or chowder. I served it with my chicken corn chowder and it was a huge hit.

These turned out terrific! I had originally picked this recipe so I could put the dough in the fridge overnight, but ran out of room. So what I did was to roll the dough in to 72 little balls, put them on a baking sheet in the freezer and once frozen, put them in a freezer bag. On the day I needed them, I put three balls of frozen dough in 2 muffin tins about 3 1/2 to 4 hours before baking, covered them to rise and they were perfect! Stuck them in the oven for about 10 minutes and everyone loved them. Absolutely will make these again and perhaps just keep the little balls of frozen dough in my freezer for when I need it.