WOW, This is the best recipe, I have had so many family members saying how great they were. My sweet little neice wants me to make them all the time, and she makes sure she takes some home with her too!! This is a top notch recipe that is easy and the results are great! Thank you jean!!!!
We love these! I do use half wheat flour, and they are wonderful!
I AM IN BUN HEAVEN!!! My husband said "You cannot make them any better." I followed the recipe pretty much as is. The only changes I made were to baked at 350 for 13 minutes. I then brushed with melted butter and baked another 4 or so minutes. Thanks Jean...You made two people in Virginia very happy today! This is a keeper and will be on our table often!!
Delicious, I made no changes to recipe or cook time & they came out light, fluffy-perfect! This is a go to recipe!!!!!
This was great recipe! I took the advice of others and lowered the oven temp. to 350 and baked for 18 minutes. Once they were out of the oven I melted some butter over the rolls. Thanks for posting the recipe Jean!
This dinner roll recipe is a keeper for sure! It reminds me of the recipe my grandmother showed me for her famous rolls. The recipe is consistently light, but with a good body and chew, and the buttery flavor is fantastic. I'm not a big margarine fan, but using unsalted butter and kosher salt takes these rolls to new heights. I also like to wash the tops of the rolls with butter or milk before they go into the oven. Overall, a great, easy recipe.
This dough was wonderful to work with. Nice and soft. I did let the rolls rise for 2 hours and they came out HUGE! Yummy big, soft rolls. We even ate leftovers the night after. Heated them wrapped in foil in a 350 degree oven for approx. 8 minutes. The only thing I didn't do was put in the entire amount of butter. I reduced by half. Just couldn't bring myself to use that much in the dough knowing we were going to slather the butter on while eating them. :(
I have made these almost weekly since finding the recipe! My family just loves them. I make them exactly as the recipe says and they turn our perfect! My family loves me to make them large enough to use for sandwich rolls in their lunches! Thanks for sharing this 'homemade' tasting roll recipe!
4 stars only because I'm reasonably sure the liquid in this is too high for white bread flour. I did alter the recipe fairly substantially: 3/4 cup milk only, 1/3 honey in place of sugar. I used 3 1/4 cups WW bread flour and 1 cup white bread flour and made this in my stand mixer rather than the ABM. If you use a stand mixer, don't look away for one second! It may walk right off the counter! This dough was very wet at first, even with the addition of 1/4 cup extra flour at the beginning. I decided to let the mixer do its thing for awhile, and the dough came together as the gluten developed, about 10 minutes. I let it knead for an additional 7 minutes (to soften the ww flour), and then let rise for an hour and a half on my counter. Although very wet, the dough was supremely workable due to all that beautiful butter. I made 24 perfect rolls, the same size you'd buy in little flats at the grocery store. EDIT: *They had an hour and a half to rise the second time, which they definitely needed (probably due to my flour choice)*. I also baked at 350, 20 minutes (quite accidentally, and in a rather dodgy oven), and aside from being very dark brown (flavor unaffected) on top, these were perfect and soooooooo gorgeous: pillow-soft, light, chewy, just a little bit sweet. Major comfort food, which was exactly what my family needed last night. Thank you Jean!
These are my favorite rolls. I can't tell you how many times I have made them. They are definitely better with the bread flour but sometimes I just make them with regular flour and some addes wheat gluten. Still great. Thanks for sharing.