By Tamaretta on November 22, 2007
"This recipe is from the 2003 Taste of Home cookbook and was submitted by LeAnne Hofferichter. They won second place in the national recipe contest for yeast breads. I am an amateur yeast bread baker and if these turned out for me--rest assured it is virtually fool proof. I prepared these this morning for our Thanksgiving feast, had to cut short the second rising and they were still light, fluffy and wonderful! We loved the subtle sweetness that the honey adds to the batter. No refrigeration required either! Cooking time includes 1 1/2 hours rising time. (These were phenomenal with Honey Almond Butter #159994)"
Serving Size: 1 (66 g)
Servings Per Recipe: 30
"The flavor of these rolls is wonderful. I made only one change-- I omitted the 1/4 c. vegetable oil. For my family, the recipe calls for too much fat. I have baked for 50 years so I felt confident in omitting the extra. The only reason I gave this recipe 4 stars instead of 5 is the high fat content.It is otherwise a great dinner roll recipe. Thanks for posting this nice addition to the Zaar bread recipe files."