- Most Helpful
- Highest Rating
Oh my!! I wish I could give this one 10 stars, you must try these rolls! Soft, tender, and with a lovely hint of honey flavour... I didn't have any whole-wheat flour, and made these with plain bread flour, and they were perfect! The dough comes together beautifully, very easy to make. I've made these rolls twice this past week, they were a huge hit with my family and a definate keeper.
These have a good flavor but came out a bit heavy. Tasted great with sliced tomatoes, salt, pepper and a bit of mayo.
Delicious and soft! I didn't roll them out but just dropped them onto the pan and they came out great.
Our first time making sandwich rolls and we were not disappointed! I only yielded 12 rolls but it's close enough! I didn't have as much rise out of the scraps I re-rolled to make sure you plan your cutting. Excellent!
Outstanding!!! These 10-star rolls had a fabulous taste and texture and were ssooo soft! We all agreed they were the best sandwich rolls we had *EVER* had. I served them with BBQ Pulled Pork Sandwiches and Sweet, Creamy Coleslaw and they complimented those dishes perfectly. I also served them the next night with hamburgers. While they were still good, they had dried out a bit and weren't as soft as the night before. Based on that, I recommend serving these the same day you bake them to enjoy their full potential. I don't have a bread machine, so I used 1 Tbls. of regular yeast. I also had to add 1/4 cup of each type of flour for the dough to not be sticky. I used a 3-1/2-inch glass to cut them out and I got 11 buns. Thanks so much for sharing this incredible recipe!
After two times of making this recipe, I was perplexed as to why my dough was still so soft and wet. On the third try, I cut the milk back to 1 cup, and they were absolutely perfect. The only reason I can come up with is that I used King Arthur white whole wheat flour. I think it doesn't take up as much liquid as traditional whole wheat flour. I also increased the salt to 1 teaspoon, and the yeast to 2 teaspoons as I have had much success with those proportions. Instead of cutting them, I weighed each dough ball, shaped them into balls, flattened them down, and ended up with nine 3 oz balls and one 2 oz ball (the tester). I also always bake on parchment. These are really super! Be sure and give them a try! Thanks KimmieOH, these will be a favorite for us!
GREAT! We loved these as did our neighbors. In fact everyone likes these much better than store bought. Thanks so much!