Reviewed: Oct. 4, 2012

I LOVE THIS RECIPE. I have tried 5 recipes before this one. THIS ONE IS A KEEPER. The rolls turned out light and airy. I even made a PIZZA CRUST out of this recipe, so my daughter and I can have pizza with the rest of the family this weekend. My daughter and I are eating healthier to try to loose some weight. I even made HAMBURGER BUNS out of this recipe. THIS RECIPE IS AWESOME AND A DEFINITE KEEPER.

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Reviewer:

tntfarm

Reviewed: Sep. 25, 2012

I made recipe essentially as written. I used about 1/8 cup less sugar based on reviews that it was too sweet and whole wheat pastry flour instead of just plain whole wheat flour. Turned out great. Rolls were light and fluffy and looked really nice. I made 1/2 batch as is and the other 1/2 batch I added some garlic and rosemary too. Both were popular with the family.

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babybear

Reviewed: Jun. 16, 2012

Very good but much better using warm milk! I also used 1 TBSP. gluten flour (don't use if u have Celiac) for every cup of whole wheat flour called for in recipe. Thanx 4 this.

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lovin in the oven Mama

Reviewed: Jun. 14, 2012

Very easy recipe and the taste was great. I made them exactly as recipe suggests, except that I cloverleafed mine. Dough was a little sticky as I'd previously read, but other than flouring my hands to punch it down twice, did not add additional flour. Results were terrific. I'll definitely make these again and plan to add fresh herbs (dill or rosemary) with some garlic to add flavor and interest. But they are great as they are.

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Cooking Level: Intermediate

Reviewed: May 8, 2012

Fabulous rolls - good flavor and texture. The only change I made was to use bread flour instead of the all-purpose flour. Not only are they delicious, but very attractive too.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Apr. 22, 2012

Excellent-- great flavor and texture! Because of cholesterol concerns, I substituted canola oil for the butter in the dough and did not brush tops with melted butter. Still soooo good!

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Reviewer:

Stefanie

Reviewed: Apr. 9, 2012

My whole Family Loved these!!!! They were really good!!

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bethleann

Cooking Level: Intermediate

Reviewed: Mar. 30, 2012

Very easy recipe. Light and fluffy. Didn't follow the ricipe exactly. Added 1/2 cup of brown sugar in addition to the 1/2 cup of white sugar. And added 1 tsp. more of salt. Other wise followed recipe as written.

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Linda

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Princeton, Indiana, USA

Reviewed: Mar. 6, 2012

These were really pretty simple to make. It took a little longer than I thought it was going to take to rise, but that could have been my kitchen. Great idea to roll them out..kids liked the shape.

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Reviewer:

Corrine

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bonner Springs, Kansas, USA

Reviewed: Feb. 28, 2012

Fantastic recipe, turns out wonderful every time. One thing that did take me off guard was how sweet these rolls are - they're *sweet*! Really nice as rolls served with a dinner of meat and potatoes, but definitely not a sandwich roll, if that makes sense. (Note: as a salt hound, I'm biased - it could very well be these are perfect for 99.9% of the population's sandwiches and I'm the weirdo.) I've made the recipe cutting the sugar in half too and it's turned out terrific.

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