Reviewed: Mar. 18, 2013

Made these to go with the Johnsonville Italian Sausage Sliders and they were AWESOME! mine made 18 rolls using a Coca-Cola glass to cut out fifteen roughly 3" diameter circles, then hand-forming circles for the last three rolls. About 13 minutes in my oven and they were done, and I could have eaten half a pan of them right then and there, they were delicious!!

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StellaReynosoPhotography

Cooking Level: Expert

Reviewed: Mar. 8, 2013

I'm a newbie at yeast, but these turned out great! I made rolls, twice, to rave reviews. Tonight, I'm making buns. Don't have a bread machine, so I used my upright mixer. Angie G. has good suggestions for this. I didn't change a thing (except used AP flour) but can't imagine how one would improve on the taste. Thanks for sharing.

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elizabeth

Reviewed: Jan. 26, 2013

These were very good! I have a bit of experience with yeast, but it's been awhile. I made these as rolls for a dinner party, and they were light in texture and delicious. I used my stand mixer with two packets of regular yeast and AP flour instead of bread flour. I proofed the yeast in the warm milk, then added the butter and egg, then added the combined dry ingredients to the mixer bowl, one heaping tablespoon at a time. After one rise, I formed into informal balls and placed in greased muffin tins. Since they were risen well before dinner, I partially baked until some structure developed, then interrupted the baking. I finished them later with my convection oven. Nice, tender rolls with a good crust. Thanks for the idea!

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Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Jan. 8, 2013

I just made this last night as a loaf of bread and I can't wait to try it as buns. It is fantastic! As one of my children has a milk allergy I used Soy Milk instead of milk and margarine instead of butter and it turned out great. Will definitely be making this on a regular basis!

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vivaglam5

Reviewed: Jan. 3, 2013

very good deal recipe!! made the rolls smaller for dinner rolls and added some garlic powder and oregano and parmesan cheese. Delicious!

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dutchgirl

Reviewed: Jan. 1, 2013

I never expected the wonderful taste and texture of these rolls. I put a pan of water in the oven while baking to keep the crust tender.

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Kristen819

Reviewed: Dec. 29, 2012

Good recipe. I used my KA and proofed the yeast first. It was a chore to roll out the dough---it kept bouncing back but I managed to get it close to a thickness that worked for hamburger buns. I got 4 large buns, 2 smaller ones and 2 small loaves of bread. The buns look professional.

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kisavirgo

Reviewed: Dec. 22, 2012

I used my bread machine to make the dough and it came out beautifully. I then baked it as per the directions, making big and small rolls. Absolutely delicious and so easy to make!

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jcherko318

Reviewed: Dec. 17, 2012

I make these all of the time by hand. I use them for burgers and barbecue, I stuff them with pepperoni and cheese, I make loaves of bread - truly a delicious recipe!

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natalieann

Cooking Level: Intermediate

Reviewed: Nov. 27, 2012

Fantastic recipe with a permanent spot in my recipe box. I make these every week or so as sandwich buns for the boyfriend. I use 100% whole wheat flour and a couple tbsp of vital wheat gluten as well. I also add in some flax seed for the extra health kick and some rosemary to flavour it up. I think the rosemary definitely adds something special.

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