Reviewed: Nov. 21, 2011

These were ok, but I was attempting to make something similar to the frozen Rhodes rolls you defrost and let rise, for Thanksgiving. These fell drastically short of those. I followed the recipe but added more salt. Taste and smell was good but the texture was off. I gave them a second rise once formed into balls. They weren't very fluffy or light, were a bit dry and almost stale tasting right from the oven. Strange. I'll try a new recipe.

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1 user found this review helpful

Reviewer:

RachEmer

Reviewed: Sep. 21, 2010

I, like a lot of others who rated this, added a little more sugar and salt for flavor as well as letting them rise a 2nd time on the baking sheet before cooking them. The longer you let them rise the fluffier they will be...they turn out more like biscuits if you don't let them rise a 2nd time. My husband loved these and I've been attempting many recipes as of late, but this is the only one that came close to pleasing me as well as my family. Thanks for the recipe!!

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11 users found this review helpful

Reviewer:

blueyedbrea

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Reviewed: Dec. 29, 2009

excellent rolls. I let them rise 30 minutes in the bowl and 30 minutes on the tray after shaping. They were perfect

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8 users found this review helpful

Reviewer:

l2teacher

Reviewed: Aug. 20, 2009

This is a very good recipe, it made tons!!! I gave some to my neighbors and family!! Thank you!!!

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1 user found this review helpful

Reviewer:

lilroudy23

Cooking Level: Intermediate

Living In: Manhattan, Kansas, USA

Reviewed: Aug. 17, 2009

These were very good rolls, I made them into small oval shapes and cut little slits on the top then after shaping them I let them rise again and baked to a beautiful golden brown... They went excellent with the homemade clam chowder I served tonight!

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1 user found this review helpful

Reviewer:

HeatherAnne

Cooking Level: Intermediate

Living In: Stafford Springs, Connecticut, USA

Reviewed: Jan. 7, 2009

Great rolls! I did follow the recommendation to let rise on the baking sheets one more time. This was my first successful try at yeast rolls, and they came out delicious!

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1 user found this review helpful

Reviewer:

Stefanie

Reviewed: Dec. 7, 2008

Froze half the dough, Have had nothing but compliments!

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10 users found this review helpful

Reviewer:

abalatti

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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2 users found this review helpful

Reviewer:

Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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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36 users found this review helpful

Reviewer:

HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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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4 users found this review helpful