Reviewed: Sep. 27, 2012

These rolls are DELICIOUS. I wouldn't even call them "sweet," necessarily. (I realize they contain 1/3 c of sugar!) They remind me of what my husband and I call "pillows of heaven" -- rolls from Golden Corral (which is the single reason we'd go there). I've made these twice and although they seemed slightly different each time, they were both VERY good. I've used 3/4 c whole wheat flour just to see, and they were great. All all-purpose was great, too. I didn't make them into croissants, I just balled them up and made them into rolls to use for sandwiches or whatever, and it saved me a lot of time and mess, and they were still great. This is a keeper for sure.

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Reviewed: Sep. 19, 2012

Very tender and delicious when fresh. After 12 hours, they are somewhat stale.

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bickjc

Reviewed: Sep. 14, 2012

Looks like I have found my Thanksgiving rolls! Delicious, soft and fluffy! I put about half the sugar, and thought it was just right. I didn't spread the butter on them, but they turned out wonderful!

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Linda

Reviewed: Sep. 11, 2012

Great - I made buns and filled it with jam, very nice for breakfast...

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Babs Balou

Cooking Level: Expert

Reviewed: Sep. 11, 2012

This is my go-to roll recipe. I am always asked for the recipe when I make these rolls. I usually do clover style rolls by making three small balls and putting them in a muffin pan to bake. I just butter the top before baking. Very versital recipe! I have made, cinnamon rolls, a loaf of bread, pretzels, and many more! Thank you so much for this recipe!

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tstarr823

Reviewed: Sep. 4, 2012

very good. done in 2H, 30m. makes 16 large rolls.

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della

Reviewed: Sep. 4, 2012

I don't have a bread machine and I still find these very easy to make. I even skip the step of spreading butter on them before shaping them and they still turn out light, moist, and delicious every time I make them. (I also just form them into balls instead of crescents because I'm lazy like that :)

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mrsteacher23

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Sterling, Virginia, USA

Reviewed: Sep. 3, 2012

These are fantastic!!! I am a bread freak and these were so soft and the butter melted on them like silk. Not too fond of the crescent style and will change next time I make these but for a fresh, yeast bread roll. YUM!

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lreiss

Reviewed: Sep. 3, 2012

Fluffy and nicely sweet rolls, very versatile dough. Also SO much tastier (and cheaper) than store-bought bread and rolls! I have used this recipe to make round dinner rolls (I shaped the dough into balls instead of rolling and cutting, and used the last amount of butter listed to brush on tops before baking) and as a base for cinnamon rolls. They disappear VERY quickly! For those who prefer less sweet rolls, decrease the amount of sugar to 2 or 3 Tbsp. Then I like to make them into bread sticks and brush with garlic butter. It also makes a good thick pizza crust dough if you only let it rise about 5-15 minutes. One of my favorite recipes!

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RAVEN9653

Cooking Level: Expert

Home Town: Atchison, Kansas, USA

Reviewed: Sep. 1, 2012

I love the sweet, buttery flavor this recipe delivers. You need to adjust the sugar and butter to your taste. I make the dough in the bread machine. First, I heat the milk, water and butter until the butter melts. Then I add the egg. Then I add the dry ingredients with the yeast last. That way the liquid is cooled by the flour before the yeast comes in contact. I halved the recipe to yield 12 rolls which I bake in a cake pan.

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