Nice and soft rolls and taste wonderful. The dough was kinda of sticky and bit hard to deal with though. Other than that, this is a keeper recipe. Update: these rolls stayed soft the next day and do not require warming which I love.
This is a wonderful recipe. I used only 1/4 cup of sugar. It was perfect. The dough was the best. I didn't have to add more flour or water while it was in the machine. I frozen half of the rolls for later. They have a great taste and texture. So good with butter. Thanks Minnesota Wildflower :) Made for cookbook tag game
These are terrific! I don't use a bread machine so I mixed them in my KitchenAid, let rise once then formed into rolls and let them raise again. I did add some dried minced onion to the second batch I made and it added a nice flavor. We didn't think these were too sweet ,just plain delicious.
These are excellent! I made these yesterday for dinner. When I had one today, it was still soft and fresh tasting. They couldn't be easier. I will be making these for Thanksgiving for sure! I did use white whole wheat flour for 2 of the 4 1/2 cups of all-purpose. Thanks for sharing this great recipe!
Light, fluffy, delicious and SO easy! My mother, an avid baker, would have been proud of these rolls! The only change I made was to add a little buttermilk, to get the dough to hold together. Must have been a low-humidity day here. I wouldn't change a thing and will make these melt-in-your-mouth babies often.
These are THE BEST ROLLS EVER! I am so glad to see your recipe here! I crave these rolls! These are so light and fluffy and delicious! They smell so divine when they are baking and they really do bake up FAST! I totally believe it that you have made thousands over the years! I cannot imagine a family dinner without these babies! Thank you for sharing this awesome recipe! Hugs!
Yum, yum! These are a bit on the sweet side, but I didn't cut the sugar and will not cut it next time. Too yummy as is. I also used my KitchenAid, and did one rise in the bowl then a second after formed. The dough is sticky and can easily handle another 1/4 c. flour. I made 17 rolls with a full batch.
I made as written except I used King Arthur's white whole wheat flour and stevia instead of white sugar. I shaped 1-1/2 ounce portions of dough into rolls. They baked up very nice and tasty.
This is the first dinner roll recipe I've tried that was spot on and I didn't need to add additional water or flour. I halved the recipe using 2 eggs, 1/4 cup sugar and 1 Tblp. oil. The dough rose to the top of my machine. I slightly sprayed a 9x12 casserole dish and made 12 rolls. My oven is a little off so it took 14 minutes. This recipe is perfect! Thanks for sharing. Made for PAC Fall 2011.
I too have made so many dinner roll recipes and I have to say this one is the best one! I will be making them for Thanksgiving! Well, maybe one or two more batches between that time...yum!