Soft, fluffy and lite, what a great dinner roll. I made this even easier by mixing and kneading in my bread machine and then shaping, allowed to rise and baked. Served with honey-cinnamon butter and all I can say is WOW, these will be the rolls on my Holiday table for sure
I made these pretty much as instructed. I let the dough rise twice, then shaped them for a third rise but had to cut the third rise a bit short because I was running short on time. The rolls turned out fluffy and moist, but like others mentioned we found they were much too yeasty for our tastes and we couldn't finish the batch. I've been searching for a recipe for dinner rolls that are even remotely as good as the ones my aunt makes, but she refuses to share her recipe with anyone..... so when I found this recipe I got excited! I might try halving the amount of yeast next time
These are by far the best buns I have ever made !! My family begs for them. Followed the recipe exactly (I do total 3 rises) and they are perfect ! Thanks for the recipe !
I have been making this recipe for ten years after first seeing it. This recipe is beyond GREAT! I have made cinnamon rolls,hot dog rolls, burger buns, all were fantastic. When my grandson was small, I made them once a week. Today I took a pan of beautiful rolls from the oven as my grandson looked on in amazement. I went directly to my pad to thank you so much for this recipe that has been passed down to my great neice. This is one of those recipes everyone asks for.
AMAZING, I made these by hand so I kneaded the dough for 10 min. I let it rise once punched it down then rise again; formed the rolls and let it rise one more time. So soft and delicious (I also proofed my yeast for 10min) I've made these 5 times and will be making these for the rest of my life! Thank you! P.s I'm a very beginner baker and these make me look like a pro haha.
how did you all get more than a dozen? the yeast taste/smell is a little strong, think ill pre yeast next time.
Absolutely wonderful!!! Love them. Thank you!
These rolls were amazing and easy to make. I have tried other recipes before but they didn't turn out as well. My family loved these. I agree with the other comments that you should let the dough rise a couple of times. I made the dough then covered it in a bowl with plastic wrap. I went to pick up the kids from school and ran another errand. When I returned I kneaded the dough again, separated the dough and rolled them into balls and put them in a light greased baking dish. I covered the dish with plastic wrap and let rise again while I was cooking the meal. Before putting them in the oven I brushed the top with a little butter and brushed with butter again just before serving. Thanks for the recipe Gwen :)
love this recipe! i did not make it as rolls, but as 2 loaves of bread (i just wanted to see the texture before making it for thanksgiving), they were wonderful! (baked 375, 35 min) very soft, and im sue they will be geat galrlic bread. I did cut the sugar to 1T since it was going to be for garlic bread.
Not quite as buttery as expected, and was a wee bit on the sweeter side (will probably halve the sugar next time). Substituted 2 cups of Waitrose organic stoneground strong wholemeal bread flour for the white flour. Reduced the yeast to 4 tsp, instead of 4.5 tsp (1 pkg of yeast = 2.25 tsp), but I will use the full quantity next time. Letting the dough rise three times resulted in delicious, light-as-air rolls. I generally let the dough rise covered with a damp cloth in a closed, unheated oven with a pan of hot water under it the first two times, and on top of the oven after shaping the rolls. Made 13 slightly larger rolls, and topped them with sesame seeds before baking @ 175*C for 25 mins. Used them for turkey sandwiches, but they'd be perfect even for a burger. This one's a keeper. TY for posting, Gwen.