Reviewed: Feb. 24, 2013

This recipe is awesome! I was a little thrown off at first because the dough was so moist but they came out great and the amount is perfect for a couple of meals!

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Reviewer:

Cissy

Reviewed: Feb. 16, 2013

I divided this recipe into 4 "buns" and baked for 13 minutes. Perfect for French Dip sandwiches! Had to add flour for kneading, not mentioned in the recipe.

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Reviewer:

lehrmanbon

Reviewed: Feb. 15, 2013

the result was great. but the dough was very very sticky. it felt like it needed more flour, but i didnt add more than was stated bacause i wanted to follow it exact. i strayed from the directions in that i mixed the dry ingredients first, then added the wet ingredients and used water as hot as possible from the tap. i didnt use a muffin tin but put them on a baking sheet.they came out as delicious buns. my only complaint is that it was so sticky it was hard to handle the dough.

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Reviewer:

alexandria

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Feb. 12, 2013

Easy, easy, easy! Almost what I was looking for, just not as light textured as I want. But for no kneading, the taste is there! Thanks for a really fast, easy and tasty recipe!

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Reviewer:

PV Chef

Cooking Level: Expert

Reviewed: Feb. 5, 2013

I also hate when a recipe gets a low rating when they didn't follow the recipe as written. I followed the recipe exactly, and I didn't have a dough; I had more of a batter. I thought 3 tablespoons of sugar seemed like it would make a very sweet roll, but I did as written. This is where I was forced off script from the recipe. Once I wound up with a consistency that was unworkable I had to add flour just to get a dough. I liked the rolls, but it was very sweet, especially considering it had an extra cup of flour from the original. Overall the recipe was okay. I think there is just too much liquid listed and otherwise it would have turned out well especially if you like a sweet dinner roll. Someone else suggested 2/3 cup water. I think that sounds more like the correct ratio.

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Reviewer:

DoodlesBelle

Reviewed: Feb. 4, 2013

Great recipe as written. Light and tasty rolls.

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Reviewer:

SierraB6

Reviewed: Jan. 28, 2013

I can't believe the reviews! I followed the recipe exactly after reading many reviews. The dough was exactly what I expected. I baked as tear-apart rolls instead of in muffin tins. After ten minutes in the oven (per instructions), I removed them and brushed with melted butter, and returned to the oven for 2 more minutes under the broiler to give them a golden color. They sure looked pretty. Then my husband (who could eat a dozen good yeast rolls at a time) tore into one and cringed. They were not raw, as in there was no part "uncooked", but the overwhelming yeast smell and doughy texture immediately turned him off. So I threw the whole pan back in the oven for another 12 minutes, and the same reaction. While the texture of the dough looks promising, there is WAY too much yeast, and the flavor is terrible. Will NOT make again and cannot recommend on any point.

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Reviewer:

Melissa Carter

Cooking Level: Expert

Home Town: Leamington, Ontario, Canada

Living In: Sackville, Nova Scotia, Canada

Reviewed: Jan. 28, 2013

This was so easy. I followed the recipe exactly and they came out light and airy, I will have to say I could have made 12 rolls with the amount of dough and will next time for sure!!

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Reviewer:

Clintie

Cooking Level: Expert

Home Town: Henderson, Nevada, USA

Living In: North Las Vegas, Nevada, USA

Reviewed: Jan. 26, 2013

I made the recipe exactly as described and they turned out great. My wife thought they were some of the best dinner rolls I have ever made. They taste great and have great texture. I will be be making them again.

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Reviewer:

Matt

Reviewed: Jan. 23, 2013

Just what I like, easy and good! I allowed 2 hrs. before dinner to make these, and that was perfect. The texture is so tender, almost cake-like. And the recipe is so easy, I think I could remember how to make these next time without looking. Thank you, DCASH.

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