Reviewed: May 3, 2009

I followed the recipe as stated, but ran into some problems. First of all, the dough got bigger than expected overnight and busted out of the wax paper onto the counter. Also, the dough stuck terribly to the wax paper (and counter) and was a pain to remove. In truth, the bread really didn't taste as good as other rolls I've made. I would use this recipe again if pushed for time, but would put way more wax paper down and spray it with pam.

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Kristen K.

Cooking Level: Intermediate

Reviewed: Apr. 13, 2009

Delicious! I have made this dough at least 20 times now for everything from dinner rolls to stromboli to cinnamon rolls to monkey bread. If using for as a sweet dough, it does not need to rise overnight. The yeast flavor becomes a little overwhelming. As a savory application, they don't get any better than this! This is my families new favorite roll, and is requested at all gatherings.

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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

Reviewed: Apr. 12, 2009

I don't know why this recipe would get bad reviews--the people who said they were dense, too yeasty, etc. must have done something wrong. These rolls are GREAT! Super easy, had everything on hand, and I will DEFINITELY make them again and again. I've been looking for a recipe that makes soft, yeasty rolls, and this is it. Thanks for a great recipe. I'm adding this one to my book!

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ewells1014

Cooking Level: Expert

Home Town: Maurertown, Virginia, USA

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 2, 2009

These are amazing! Everyone I have made them for go crazy over them! I have to make them all the time! They are delicious!

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kat

Reviewed: Feb. 22, 2009

These are good, but I notice that they don't seem to taste very good cold, so if you have leftovers, pop them in the microwave for 15-30 seconds before eating them.

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ABBAJEN

Reviewed: Feb. 21, 2009

This did not turn out well for me. I am biscuit and roll challenged however. I will try these again and rerate. I think I am the problem and not the recipe however. The taste was great but they were hard.

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Vickie Chu

Reviewed: Jan. 4, 2009

I had low expectations, especially in the morning. The dough was a sticky, lumpy mess, but I didn't have a backup plan. I oiled my hands, rolled the dough into little coils, brushed them with butter, sprinkled with coarse salt, let them rise, slammed 'em in the oven. Man, oh man, were they good! The salt and butter really made them though, because they were a good contrast to the sweetness of the roll. Will definitely make these again and see if lightning strikes twice.

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ChezButtons

Cooking Level: Intermediate

Reviewed: Dec. 29, 2008

I hate giving bad reviews, especially when there are so many good ones. Something went wrong for me here, obviously. We made these for Christmas dinner and they were the only flop. Everything else was so good and the bread was not! The dough was sticky and very yeasty smellling. We went ahead and used it and the resulting rolls were flat and had an odd taste. Definitely yeasty. My hubby and mom both said that they tasted like a bad(!) attempt at sourdough. I don't know what went wrong.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

Reviewed: Dec. 25, 2008

Made these today for our Christmas brunch. First time I've ever made rolls, and they came out spectacular! Thank you, thank you, thank you!

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EDANIEL

Reviewed: Dec. 24, 2008

Tastes great! HELP for cold, wet climates to rescue unrising dough: activate a new mixture of yeast, sugar, water per yeast's instructions. Once frothy and ready, begin mixing in old dough...first a golf ball sized lump, one by one, until 1/2 your dough is incorporated. Then add remainder of dough until mixed together, knead, cover and let rise. If you have a slightly warm oven, close and let rise in there. Keep covered with wax paper or plastic wrap in lightly oiled bowl to keep moist and easy to release.

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