Reviewed: Feb. 10, 2013

These buns are terrific and the recipe is great the way it is! The only reason it didnt get 5 stars from me is I find they go stale very quickly (2 days maximum). I have made them a couple times now and will continue to make them fresh when I want them. They are great for pulled pork sandwiches...just the right amount of chew.

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Reviewer:

Doug

Reviewed: Feb. 10, 2013

Just finished eating one of these fresh out of the oven...yummy! I will definitely make these again!

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Reviewer:

Debbie

Cooking Level: Intermediate

Reviewed: Feb. 4, 2013

Wow...can't believe how easy this recipe is and they were so good! I followed the instructions of other reviews who, like me, don't have a bread machine. This will be a standard recipe on our house.

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dancemom

Cooking Level: Intermediate

Reviewed: Feb. 4, 2013

SUPER! I make the dough on Sunday's, divide and bake on need. My family and friends love the smell of our home. I'm a hacker cook, so they are supremely impressed, and I'm equally happy to oblige. This is a regular.

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Reviewer:

mgb222

Reviewed: Jan. 22, 2013

DELICOUS!!! I made sixteen and not one survived the night. Add 3 3/4 cups flour not 4. spread corn meal in a slighty greased pan, just before baking, brush with egg whites, push a small cube of butter into the tops, season with salt, garlic/onion powder, dried chives, seasme seeds & a bit o shredded cheese

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Reviewer:

Snoopy

Reviewed: Jan. 6, 2013

My family and friends all love these rolls! I followed the recipe exactly, using my bread machine to mix and knead. I did have to adjust the time in my oven to 15 minutes, but ovens do vary a bit, so I was watching closely the first time anyway. We can't wait to try the loaves and pizza dough! The crust is hard when the rolls first come out of the oven, but softens as they cool. I even love them cold and plain! Thanks so much, JOCATLIN!!!

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Reviewer:

Mary

Cooking Level: Intermediate

Reviewed: Jan. 3, 2013

Fantastic! I made these as bread instead of rolls and it was great! I suppose the egg wash would have been perfect for many rolls, but a bit extra left over for 2 loaves of bread.

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Reviewed: Jan. 3, 2013

These delicious pan rolls turned out awesome. I had no eggs but brushed them with butter , which made for a softer crust and everyone loved them. Thanks for this quick & easy recipe!!

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Reviewer:

katikins

Cooking Level: Intermediate

Living In: Aldergrove, British Columbia, Canada

Reviewed: Dec. 30, 2012

This is a great recipe. I've even personalized it by using flavored oils or added herbs. Be mindful of the a mounts though. It is for a two pound machine. It was quite a scene when my dough outgrew my machine. No big deal, I just adjusted the recipe to 12 servings using the handy tool provided by the website.

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Reviewer:

faithallesi

Reviewed: Dec. 29, 2012

My first time making these and they were amazing! I followed the recipe to a "T" and even added the egg wash. So simple and easy to follow. I was making bbq sandwiches and wanted to put in in a roll and really didn't want to run to the supermarket. My husband just bought me a Kitchen Aid, so I made the dough in there and it was amazing! Love, love, love this recipe! I only needed 13-14 minutes in my oven because it's convection.

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