Reviewed: Apr. 16, 2006

This recipe isn't bad, but not memorable. My family ate them, but didn't rave. Baking at 400 was a little too hot and made the tops very dark while the middle rolls were still gooey on the inside.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Kiss-the-Cook

Cooking Level: Expert

Home Town: North Ogden, Utah, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Feb. 22, 2006

Awesome!!!! I rolled mine in pumpkin, sesame, and sunflower seeds. They were perfect!!!!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Laura Ann

Reviewed: Nov. 23, 2005

I had lost my favorite roll recipe and decided to try these...oh my goodness this is a keeper! I have this one saved. They turned out like a picture...and so fluffy and light but yet rich buttery flavor. They were not at all heavy...feathery light. The only modifications I made were I heated my water 105-115degrees and added butter flavor shortening to that. I added it to the dry yeast, sugar, and 2 cups of flour. I then added all but the last half cup of flour blended with the salt. I had always been taught that salt can kill yeast if added directly so I never add salt until I have added some of the flour first. I use the last half cup of flour to knead into the yeast adding a little at a time because all flours differ. I only use bread flour with my bread making. By heating the liquid to between 105-115, it cut down on the kneading time tremendously...cut it in half. After the rolls came out of the oven, I immediately brushed the tops with butter using a pastry brush. They came out of the pan with ease(I use cooking spray to coat bottom and sides of pan) and everyone raved about them.

Was this review helpful? [ YES ]
122 users found this review helpful

Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Feb. 23, 2005

These are GREAT!!! I used butter instead of shortening...they are the BEST!!!! The whole family is requesting these rolls at every meal...a tip...I use 1/3 and freeze the dough in ziploc bags(2 bags with 1/3 each)...the next 2 nights I thaw the bread for 2-2-1/2 hours form into rolls and allow to rise the second time. That way we get fresh rolls for 3 nights with one batch!! Each batch is as good as the first.

Was this review helpful? [ YES ]
105 users found this review helpful

Reviewer:

TAMMIEFLICK

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Huntsville, Alabama, USA

Reviewed: Nov. 30, 2004

What did I do wrong? The taste of these dinners rolls was pretty good, but they were dense--not light and fluffy like grandma used to make. I kneaded the dough for twenty minutes--I even timed it out. Did I use the wrong kind of yeast? What? Again, these were absolutely delicious, but something went wrong. The yeast must have been fresh. It wasn't in the cupboard for a long time; I just bought it at the store the day I made the rolls. I'm an inexperienced baker, so the outcome was probably my fault--but I don't know what I did wrong.

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: Nov. 30, 2003

Pretty easy, pretty good. Wasn't dense like some breads easily become.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ykat

Reviewed: Oct. 4, 2001

My first attempt with this recipe wasn't all that great, but my second attempt...WOW! I made my rolls a little bigger so I yielded 18 rolls instead of the 24 stated in the recipe. I used butter flavored shortening, and melted it first in a saucepan, then added the cold water to it. That made the water/shortening mixture the perfect temperature for the flour mixture. The 18 rolls turned out large and fluffy, with a great taste that didn't need any extra butter on top. My older daughter ate 3 of these large rolls and almost ignored the rest of the dinner!

Was this review helpful? [ YES ]
74 users found this review helpful

Reviewer:

THEINGRAMS4

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

Reviewed: Mar. 20, 2000

Oh, this is really good. Made it once with wholewheat flour and it was still very light and tasty. If you use veggie oil instead of butter - this becomes a vegan recipe.

Was this review helpful? [ YES ]
23 users found this review helpful