7 Reviews

These are easy, rich and delicious. I mixed up the dough and refrigerated it for 2 days before shaping into rolls and baking. The directions are right on target and the rolls were a big hit at Thanksgiving dinner. They are also wonderful wrapped in foil and reheated.

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PaulaG November 27, 2005

My bread making skills are pretty limited to dense loaves, never light and fluffy like the rolls here. These came out fantastic. I followed the instructions and didn't make any changes except that I added a half a tsp of sugar to the yeast and let it sit for 10 minutes instead of 5. They reheat well and will make an excellent addition to thanksgiving this year.

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college_cook18 November 01, 2013

okay don't leave out the sugar!!!!:) still editable but it taste like cornbread rolls, that is the best way I can explain it.. I still liked this recipe a lot..

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hayleighsmom February 02, 2013

I don't know what happened, but I baked them at 375 for 15 minutes and they were black on the bottom. Tasted the top halves to see if I should try it again, but wasn't impressed by the flavor (or lack thereof).

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2CsMom November 17, 2007

These looked just like the pull apart rolls in the bakery, except that these tasted better. They are wonderfully feather-light and buttery. I used 4 1/2 cups flour and mixed in my bread machine. I made the first 12 (9x13 pan) immed.(no chilling) and the dough is soft (not too sticky) but I read that this makes the best rolls! 24 hours later I made the second batch. The dough did was much more compact and did not need any flour. The first batch seemed slightly more fluffy and the second had a slightly firmer crust (I preferred the first). My rolls turned out just like your photo, Sharlene! I'll be making these again soon. Roxygirl

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Roxygirl in Colorado April 28, 2007
Perfectly Easy Dinner Rolls