15 Reviews

Excellent recipe. I highly recommend it. Great texture - crispy crust, soft and light inside. I used a stoneware mini-loaf pan and the bread baked up beautifully. It took a little longer than the recipe calls for, but 350 was the perfect temperature. I used all bread flour, but I believe that substituting a cup of whole wheat flour for one cup of bread flour, and adding a tablespoon of water would work fine, because the dough rises very well.

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Scaldis Noel July 10, 2010

These turned out perfect! I pretty much followed recipe exactly, except my butter and egg came straight from the fridge...so I added the scrambled egg to the cold milk before I warmed it a bit on the stove...then I cut the butter in slices and added to the warmed milk. Will definitely make again!

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tspenc14 January 27, 2013

Everyone in our family LOVED these rolls. They turned out just like restaurant rolls, soft, buttery, and delicious! After removing the dough from my bread machine, I rolled them out and set them on a cookie tray for the last rise, but had to leave for one of my son's soccer games. 4 hours later, upon my return, I popped them in the oven and they turned out perfect. I also used all bread flour, but substituted 4 tbsp honey for the 1/4 cup sugar. These are perfect dinner rolls.

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salem1966 October 28, 2012

These rolls rock! I followed the directions exactly and wowed the whole fam at the Thanksgiving table. In fact, my mother-in-law said the rolls were my job every year now! Not too sweet and very light and tasty...

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Jeana Beans November 26, 2009

OMG!!! These were the best rolls I have ever eaten let alone made!!! Perfection!!!

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mcstanley December 18, 2008

What a happy accident! I was looking for a sandwich buns (which these are not) and found our new favorite yeast dinner roll recipe! Very easy to make. Thanks!

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Buffalo Gal 75 December 07, 2008

Excellent, my family and friends all love these rolls, better than sister schubert's! Delicious and easy thank you!

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the.robertsons October 28, 2008

First of all,I must say that I have had this recipe printed out since 11/19/05,and very ashamed that I haven't made them till now.O.K.now for my review,to me they had just the right amount of sweetness and "yeasty" taste.As soon as they came out of the oven I split one open and buttered one,and it was just so good.I might have made them a little too large,because I ended up with only fifteen.Next time I make these(be assured there will be a next time :))I'll try to make thse just a little smaller.Thank you for posting and,"Keep Smiling:)"

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Chef shapeweaver � January 03, 2008

These were perfect...not too sweet, crusty on the outside and soft on the inside. I followed KC Cooker's advice, and baked them for 17 minutes at 350 degrees. Wouldn't change a thing! Thanks Crimsonvixen7!

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ms.susan March 04, 2007

I've just made these rolls. I've put half the dough in the freezer and cooked one to see how it was. Whilst it looks nice and cuts nicely, it is rather sweet. I converted the cups to grams and thought it was a lot. I'll make them again with less sugar

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Jaki M. February 03, 2014
Tender Bread Machine Rolls