Superb ! Wish I could give more than a 5 rating. Needed about 1 hand of flour when forming them into a ball for 2nd. rising. I never tasted a better roll. ! ! ! Nothing like these 'old time' recipies. Strong suggestion, you double the water input. I use butter flavored Crisco as shorting, and so much nicer and lighter. Much nicer roll. Made several times already.
I made these on a whim and brought them to my mom's for Thanksgiving. This makes a LOT of rolls, and they were all gone before the end of dinner. They taste very homemade, yeasty and rich. I thought that they were an easily made recipe. I thought (myself) that they didn't brown up in the time given in the recipe, but that might be just my oven. I would definitely recommend these to someone looking for a really good comfort food hot roll recipe!
Excellent recipe! The rolls turned out delicious and "pillow-soft"! The recipe was very easy to follow. I only made a few changes. I used 3/4 cup water and butter flavored Crisco (from a previous review). I added an egg wash (egg whites and a dash of milk) to the top of the dinner rolls before I cooked them and, to add a bit of sweet flavor, I brushed them with a melted butter and a dash of sugar mixture. I put rolls into a muffin pan and cut an “X” on top of each of them before I cooked them. I cooked them for 20 minutes brushed them with my butter sugar mixture then cooked them for 5 more minutes. PERFECT!! I will definitely cook these rolls again.
After cooking, these freeze and defrost nicely when you just need a few at a time. I used real butter rather than the shortening and also doubled the water following another reviewer's strong suggestion. My husband,usually not enticed by bread, gives this two thumbs up! Thanks for sharing this recipe.
This is such an easy recipe. I followed it exactly and it turned out perfect! They taste the best right out of the oven! You can also make the balls of dough and wrap them in cling wrap then freeze them to make at a later time. When you take them out of the freezer, thaw on the baking pan, until the dough rises double, then bake, yummm yummm!
While my rolls raised well each time and the dough was tasty, the final product was not what I thought it would be. I seldom use shortening, but I wanted to make as written ... they were drier than I would have expected. A friend made them after I did and she used oil ... hers are not dry. To do a floured surface, I used a floured cookie sheet ... really contained the mess! :-) I might try these again after I experiment with other rolls.
These were what they stated pillow-soft but they were also lacking a little in flavor for us. I don't know if it's because we normally eat wheat or an actual fault in the recipe. Still good and sill make again maybe subbing some of the all purp flour for wheat. Also, the less flour you add the better my dough was a very soft dough (think still mostly sticking to the bowl) and the texture of these rolls was amazing.
These were simple to make and absolutely FANTASTIC! I brushed them with melted butter right after baking and my family wouldn't wait until dinner to eat them! Thank you for sharing this wonderful recipe.
I loved the texture and the "softness" of this roll. After taking these out of the oven and tasting I thought they were a little tastless. I melted some butter and added some garlic salt and spread on top of each roll. I returned them to the oven for 3 minutes and they were so much better.
