By Gwen Sargeant on November 23, 2004
Photo by Laudee
Photo by Laudee
"I have used this recipe for over 30+ years. I first saw it in a cookbook put together by factory workers. I received this cookbook as a gift and have since made it my main and favorite cookbook. It is so ragged and well used. I hope you enjoy them as much as I have making them."
Serving Size: 1 (62 g)
Servings Per Recipe: 18
"Simply OUT OF THIS WORLD delicious! This recipe deserves way more than 5 stars! I made the dough in my Kitchen Aid stand mixer, proofed the yeast for 10 minutes, it took exactly 4-1/2 cups all purpose four, I rose the dough for almost 1 hour, shaped the dough into 16 large buns, and rose them for 30 minutes, then baked them in my air convection oven for roughly 22 minutes at 375 degrees. This dough produced a wonderful fluffy melt-in-your-mouth texture when baked..it really can't get any better than this! If anyone is on the lookout for a fantastic bread/bun recipe then look no more, this one is it!! Gwen, I am so happy that I found your recipe, this is now my new favorite bun recipe.... thanks so very much for posting...Kittencal:)"
"Great recipe for home made dinner rolls. I used my Kitchen Aid mixer for the kneading ( 3 minutes) and obtained perfect results using 4 and1/2 cups of flour. The dough was just slightly sticky at first, but after rising, it was easy to roll out with a light dusting of flour on my board. Usually I use bread flour to get flaky, tender rolls, but the recipe called for regular flour and that is what I used. Amazing! That saves money as bread flour is more expensive and not always on hand. The recipe does get confusing at the end but keep in mind you only let the dough rise twice. Once when you make the dough and again after you form them into rolls. I buttered the tops immediately after taking them out of the oven and let cool. Delicious!"
"After finding this recipe, I will NEVER NEVER NEVER make another dinner roll recipe again. These were without a doubt the BEST rolls I've ever eaten. Super soft and fluffy, with *just* the right amount of sweetness. There was some confusion on how many times to let it rise (2 times vs. 3) and I let mine rise a total of three times (rise for an hour, punch down and rise for another hour, punch down, shape into rolls and let rise another hour before baking). I'm sure they're very good with only two rises, but if you have the time, please add the extra rise...you will NOT be disappointed! I have never had rolls quite so light and fluffy. These are 10 times better than rolls you get at a restaurant (even restaurants known for their bread!). Thank you SO much Gwen for an excellent recipe!"
"I consider myself a very experienced bread baker and I loved this recipe! Most of my recipes make an enormous amount of rolls and now that I am just cooking for 2 or the occasional 3, this recipe is perfect! The dough was a dream to work with and I would not change a thing! I baked at 350 in my convection oven for 13 minutes and they were perfect. Brushed with butter upon removing from oven. I HIGHLY recommend this recipe! Thanks for posting!"
"This is the easiest, quickest and most delicious dinner roll recipe I have ever tried. It took me about 5 minutes to throw together in my KitchenAid. I proofed for 1 hour, shaped half of the dough into 8 rolls and proofed it another 30 minutes. I did not brush with any butter before baking and they were perfect! Since the whole batch is too much for two of us, I used the other half of the dough to make cinnamon rolls :) Mix 1/2 cup of softened butter with 1 cup brown sugar and 1-2T pumpkin pie spice; spread on rolled out dough and roll like a jelly roll; baked at 350 in my convection for about 20 minutes. Delicious!"
"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."
"One of my favorite recipes for rolls. I've made them at least six times and haven't had any problems with the recipe. They are definatly worth the time to make!"
"These were very good, but not awesome. I even did the triple rise, but they were somewhat dense. I don't have much experience with yeast breads, so it could've been something I did / didn't do. I kneaded by hand, and used between 4 and 4 1/4 c flour. Any more would've just been too dry. Dough was smooth and not sticky at all. Glad they turned out, and they were tasty, just maybe not exactly the style roll I was hoping for. Thanks, anyhow!"
"I have been looking for a great recipe for dinner rolls. I've read the reviews and it seems this one is real hit. Thankyou, I will write a review once I make them."
"The rolls tasted great! Made them 4 times already. thanks"
"These are really good. I made them exactly as written. I made the dough in my kitchenaid and the dough was a breeze to work with. They're not as buttery as I was hoping, so next time I'll brush butter on the tops. Great texture though - and my 18 month old ate a ton! Thanks, Gwen!"
"Made these yesterday. These are scrumptious dinner rolls. DH said he could make a meal off of them, and i totally agree. The texture was perfect.. Nothing needs to be added or removed form this perfect recipe. thanks for sharing.. nita"
"Wonderful recipe - made it with my kitchenaid and it was easy. For those Canadians out there, I used 4 1/2 cups all purpose flour and it worked great. Thanks Gwen!!"
"This is the BEST recipe ever for yeast rolls. I've tried so many other recipes-nothing compares to this one. 50 years old and have been trying to make rolls for years-tonight I made them and my family was stunned! (I guess after so many failed attempts) So light and airy. They're like the rolls my Amma (Icelandic for Grandma) used to make. 5 stars!!!"
"Very good! I've made these a few times now and they always turn out chewy and delicious. I usually substitute about half whole wheat flour and half bread flour, and I knead the dough in my KitchenAid."
"I don't think I can add anything to the review, that hasn't already been said. These were easy to prepare & delicious. As others have said, they are a bit sticky at first, but after kneading & first rise they are good. Mine needed about 18 minutes baked at 350 in convection propane oven."
"OMGosh. these are simply fantastic. I made them for dinner today and I don't have any left. Vert tasty and very easy. Thanks for posting!!!"
"This was my first attempt to make a dinner roll. This was a great recipe to start with. Follow the directions and you won't be steered wrong. I used my kitchen aid mixer to knead it for about 4 minutes and it came out with a really stiff nice dough. I will use this recipe more often since I now know how easy it is to make a great dinner roll. Thanks for sharing."
"These are now my go to recipe for rolls. Very good in fact they are GREAT. Just a note for the people saying they are to yeasty, you should try using only one pack of yeast! I thought these were perfect as the recipe is written."