Reviewed: Nov. 14, 2007

I am not a bread maker. I am nervous about making anything with yeast, but I just had to try these. I'm so glad I did - they'll be on our Thanksgiving table for sure this year! So easy and tasty - they don't even need butter. By the way, I used two 1/4 oz packages of yeast and it worked out just fine. Thanks so much for sharing!!!

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16 users found this review helpful

Reviewer:

Elizabeth M.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Algoma, Wisconsin, USA

Reviewed: Nov. 10, 2007

I thought these were fabulous! I didn't know what "cake yeast" was (still don't), so I used regular. These went fast! Soft, moist, and perfect with some butter and a mild, white cheese! Yum!

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14 users found this review helpful

Reviewer:

Brandy Svensson

Cooking Level: Expert

Reviewed: Sep. 17, 2007

MMMmmmm....tastey, soft and sweet. I used 1 1/2 Tbsp of rapid rise yeast. With rapid rice you don't need to proof the yeast, makes it alot easier. Just threw everything together all at once and mixed with the kitchenaid. I had to put in about 5 1/2 c of flour and bake at 375 because I live in Colorado in high altitude.

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32 users found this review helpful

Reviewer:

Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

Reviewed: Feb. 24, 2007

Excellent rolls, perfect for Thanksgiving! I used about 5 teaspoons of bulk yeast instead of the compressed cake...turned out fine. I love how you can get a vegetable into bread and your kids will never know! A keeper for sure.

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11 users found this review helpful

Reviewer:

REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

Reviewed: Oct. 19, 2006

These were a little more dense than I would like but I'm not sure I let them rise enough as I was crunched for time. I took GrannyLooWho's suggestion to proof the yeast first & I used a packet of active yeast instead of the cake. The flavor was awesome...especially when spread w/ Shed's Spread Country Crock Pumpkin Spice spread (don't normally use anything but real butter but the seasonal appeal of this spread enticed me). We enjoyed these rolls very much...thanks Karen Rummer!

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10 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Oct. 11, 2006

I proofed the yeast in about 1/4 cup warm water plus 1 teaspoon sugar, then added a little extra flour and everything else according to the recipe to make a rich, heavy dough. It made a golden orange roll, slightly dense with a sweet and delicate flavor. I'm making these for Thanksgiving. They are delicious and well worth giving a try.

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14 users found this review helpful