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Reviewed: Sep. 5, 2008

These were really good. Some of the best I have had. I just added a little more yeast. Thanks!

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Reviewer:

Ann

	Cooking Level: Expert Home Town: Indianapolis, Indiana, USA Living In: Providence Forge, Virginia, USA
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Reviewed: Mar. 12, 2008

This recipe is great except it's missing one important step: Let the rolls rise again on the baking sheet before you bake them. I made a sheet of rolls and some "bubble bread" because it makes a lot of dough. Both were great.

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HOLLYJOLLY

	Home Town: Bluewater, New Mexico, USA Living In: Austin, Texas, USA
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Reviewed: Nov. 28, 2007

I made these for Thanksgiving, and this was my first shot at yeast rolls. They were sooo good. I made enough for breakfast the next day. The second day, they were out of this world with a little butter and jelly. The whole family loved them. They were also easy to make.

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Doctor B


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Reviewed: Jul. 25, 2007

I substituted a small boiled mashed potato for the flakes and that worked just fine. Let it do a second rise in a warm oven. I also kneeded by hand for about 7-10 minutes. I noticed some of the other reviewers said it tasted biscuity that's probably because they under kneeded it. Mine was soft and chewy-great! I used it for bierochs and it was a perfect match.

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jessilynn77


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Reviewed: Nov. 24, 2006

wonderful roll, easy to make, went over big and the people loved them

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Reviewer:

Stephanie Waterman


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Reviewed: Mar. 9, 2006

My husband thought these were store-bought rolls (coming from him, this is a good thing). These had an odd texture to them that I have never had when baking bread--they weren't chewy, exactly, but kind of mealy, more like a biscuit (although these definitely tasted more like rolls than bixcuits). I might try making these again, but I would add more salt to give them a little more flavor. Also, like another reviewer noted, I think these would turn out better if, after the dough has risen the first time, they were formed into balls and allowed to rise again before baking.

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Reviewer:

Mary Lou

	Cooking Level: Intermediate
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Reviewed: Jan. 20, 2006

Very good, easy to make, came out great

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Reviewer:

Marlene

	Cooking Level: Intermediate Living In: Ocala, Florida, USA
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Reviewed: Jan. 10, 2006

Great taste, easy to do and well liked.

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LISLOREN

	Cooking Level: Intermediate
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Reviewed: Apr. 3, 2005

This dough resembled the kind I used to make at a restaurant. I think they would have turned out better had I prepared them like we did there. Next time I'll form the dough into roll sized pieces and place on a greased baking sheet in a warm moist oven. I will also add a little more sugar and salt next time. Acutally, I can't wait to make them again!!!

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PUDDELZ


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Reviewed: Dec. 27, 2004

These rolls were good when I first made them. Then I decided to freeze some of the dough, rolled into balls and placed on a cookie sheet and put into the freezer,for later.That didn't work.They never would rise as before, no matter how long they sat in a warm place. So they were not for me.

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MARIANNE


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Reviewed: Nov. 29, 2004

This recipe was very easy to make and tasted just as good. Should also make an excellent Pizza crust or garlic roll substitute. Thanks!

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Reviewer:

JTCULLIFER


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Reviewed: Nov. 15, 2004

turned out well. I used a potato dumpling mix instead of flakes, but it still turned out fine. I have made better hot roll recipes, but this was pretty good! It raised up nicely and I brushed them with butter.

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SPEARL20

	Cooking Level: Intermediate
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Reviewed: Nov. 4, 2003

Very good recipe. I recieve compliments each time I make these rolls. I made a few adjustments.I add a tad more sugar and salt because my family said they were a lit bland the first time I tried them.

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Reviewer:

JGLMG362


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Reviewed: Oct. 29, 2003

My 12 year old daughter used this recipe as a pizza crust. Tasted great.

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7 users found this review helpful

Reviewer:

MHOWLAND


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