Unbelievable Rolls

i've used this recipe to make dinner rolls for several years now and have always been foolproof. the directions may be a bit strange but it works. After working with this recipe for a long time, i've done some tweaking: i add the salt only after i've added the flour. Salt retards yeast growth. Also, when the dough is way too sticky to knead, just add flour a little at a time til it's workable. To this basic recipe, I sometimes add in 1/2 cup grated cheddar cheese together with the margarine to make cheese flavored rolls. Yumm! Also, i avoid making the dough rise in a too warm place (i don't know with other bakers but the too warm environment just makes the "yeasty" taste stronger. you definetely don't want that). When shaping them into buns/rolls, pound out all the air bubbles that have formed during rising (and when we say pound, i mean POUND!). This makes for a much milder tasting roll.

Great recipe- nice and fluffy rolls. After reading the reviews on this recipe, and seeing that many had trouble getting them to rise; I decided to try this recipe changing a couple of the methods used. 1st I proofed my yeast using the 3/4 cup water called for in the recipe- get it hot out of the tap- if it feels too warm to take a shower in then it's too hot and will kill the yeast. Put 1 tpblspn of the 1/2cup sugar and the 5tsp of yeast into the warm water, and give it 5 minutes. The yeast is ready when it's foamy if it doesn't get foamy try again, and if it doesn't get foamy a 2nd time- your yeast is probably too old. I never use the stove to heat ingredients for bread recipes- it's too hard to control the heat. Heat the milk in the microwave, 30 to 50 seconds- again if you stick your pinky in it and it feels too hot to take a shower in- it's too hot. I then mixed my milk, yeast water and sugar and eggs. I put the salt in with the flour, and followed the recipe exactly after that. I made my rolls quite a bit smaller, and got 36 nice sized perfect rolls. The whole family agrees this is one of the best roll recipe they've ever eaten. Note to Bowie 112- most roll or bread dough can be frozen before the last rising. Shape as desired, put on wax paper on baking sheet,spray the wax paper with cooking spray to make frozen rolls easier to lift, when frozen put into zip locked freezer bag. Pull out the number you wish to use in the morning, put on baking sheet,

For JOYCEMOSER - you questioned why your rolls turned out hard - you might have killed the yeast with your heated mixture being too hot when combined with the yeast. When heating liquid for a recipe - make sure it is not hotter than 105-115 degrees F. The other thing to check is the expiration date of your yeast - old yeast will not rise. (I've even found old yeast on grocery store shelves - so check it before you buy it.) HOpe this helps!

Unbelieveable? Yes, ma'am! I used my Kitchen Aid mixer to make these rolls. I proofed the yeast (two packages, for those who wonder how much yeast to actually use) with the warm water and sugar for ten minutes, then added the milk (I used lowfat buttermilk), melted butter, eggs and all the dry ingredients. I did need just a touch more flour than the recipe stated to get it to form into a ball and jump on the bread hook. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or more, adding more flour when the dough would stick to the bottom of the mixer bowl. I set it to rise in a greased bowl on my heating pad for an hour, then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll?), covered them and set them to rise on my heating pad until they doubled. Right before baking, I lightly brushed them with a little melted butter. 400* for 15 minutes was absolutely perfect. HUGE dinner rolls that were soft, fluffy and absolutely wonderful. Bakery quality. What a wonderful recipe! NOTE: Watch these in the oven, they do have quick minute or two where they could burn. I almost had that happen but I caught it just in time.

These live up to their name! They are tender, buttery, melt-in-your-mouth balls of heaven. As for people who can't seem to make them "fluffy", I have a couple of tips (as a former pastry chef). First, yeast is VERY Sensitive to High Heat. Make sure that you heat up the liquid and sugar 'til it's "Very warm" but not HOT! Otherwise, you'll kill the yeast. Also, add the yeast and mix it completely. Then add the eggs. Also, I substituted butter for margarine

I have never made rolls before so I tried this recipe because of so many glowing reviews. I tried this recipe twice, and was disappointed both times. My rolls really didn't rise, and they were coarse and heavy. I suspect the problem is with me, not the recipe. Can someone tell me what I did wrong?

I hope that this will help some of you out there making my roll recipe. I think the basic problem with making these is the temperture of the water and milk recipe. Do not let it exceed 105 to 110 degrees. I also add the sugar and salt and stir to disolve before I add the yeast and the eggs. I do use heated water from my hot water dispenser and then add the milk to it and it always seems to be the right temperature. Also perhaps the eggs should be at room temp as they can cool down the milk/water liquid too much and the yeast wont work as well. Another hint is to stir well so that the flour is incorperated almost to the point of kneading after you add the butter and then sprinkle with a bit of flour so it doesnt stick to the bowl. I knead as little as possible and only when I turn it out on the board to make the rolls. Let it rest a bit if you think you knead too much so it can relax again. To make cinnamon rolls, I spread with 1/2 cup of really soft butter, sprinkle with 1/2 to 3/4 cup brown sugar mixed with 1 an 1/2 teaspoons cinnamon and then add chopped nuts. I hope this helps those of you who are having problems. It is a fun dough to work with for making many different things. Please check out the photo of the cinnamon roll made in the mini bundt pan and you will see what you can make. These turned out delicious and crusty all the way around.

I just finished baking these rolls and my house smells wonderful. They look and taste great too. I read thru the reviews and I'd like to offer a little help to those who had difficulty with this recipe: you MUST use margarine NOT butter, & add more flour while you knead this dough a bit. This is not a Baking 101 recipe, if it was, there'd be more detail. These were delicious and I hope you give them another try, as my family really liked them. They are a "keeper" - thank you Sherlie.

Well, i made these rolls and I gotta say that I was definately disappointed. I followed the recipe to the T. They rose beautifully and looked wonderful, but when I bit into them, they were dense, too sweet, and just not appetizing. Sorry, I was looking for a softer, fluffier, and more savory dinner roll, Im gonna stick to our family recipe.

Very tasty, but my roll required more that a light kneading. Also, I added at least an extra 1/2 cup flour through the kneading process. I then put the rolls in a muffin pan to help them keep shape.

These are SUPER EASY and lovely. I hate to rate these at all as I made quite a few changes, but honestly, so good. The family is BEGGING for more, but they have to wait until supper. ;) I used part whole wheat flour plus a couple Tbsp. vital wheat gluten to lighten them up. Also, cream in the place of milk. And I totally forgot to add the 1/2 cup fat (of which I used a combo of butter and shortening) to the mixture before I stirred it all together, so I just poured the melted fats over the already mixed dough and used my hands to fully incorporate it in the bowl, then kneaded it for less than 5 minutes on an unfloured counter top...with all the grease, no flour was necessary!! I returned it to the bowl for the 20 minute raise, overturned it on my already greased counter, cut it into 16 portions, rolled each piece around under a cupped hand on the counter top for perfectly rounded rolls, placed 1 inch apart on a parchment lined cookie sheet, covered loosely for the final 30 minute raise. I brushed it with an egg wash and baked for the 15 minutes suggested. Perfect! Perfect! Ok, texturally, PERFECT. Flavor-wise, these are a bit on the sweet side. Easily modified, but for those who have a dislike for sweet bread with your... soup, for example, this might not be the recipe you are looking for. Just sayin'. UPDATE: Made these again for Easter dinner using only 1/4 cup sugar and they were PERFECT - texturally and tastefully perfect! LOVE this recipe!!!

They look better than they taste, big disappointment! They look great but taste terrible, but they do not taste bad enough not to eat them, but they taste bad enough not to make them again. I guess it is because of the egg, but eggs usually taste good in rolls, but the combination tasted bad, even with buttering the rolls.

WOW! my first time of making homemade rolls! everybody loves them! smell good and taste great!! but one thing is i found something missing from this recipe! ..it needs more flour and rising time and more kneading as well

i was very pleased with my first attempt at homeade rolls. a few tips however...make sure to grease pan. my first batch wasn't and stuck to the pan. also...the yield indicates 16. i ended up with twice that amount. very very good recipe!!!

These were really great! I think I shaped them a little too big because they really grew in the oven...but they tasted great and I will make them again!

I've made these twice. I followed the recipe per the previous review. - proof your yeast for 5 minutes in warm (like bath water) water with a tablespoon of the sugar required for the recipe. I then heated up my milk in the microwave for about 40 seconds and added the eggs, remaining sugar and milk to my yeast. I accidentally (this last time) added in the melted butter before you had to let the yeast mixture sit in the flour for 20-30 mins. I also make sure my flour is room temp or warm. I keep my flour in the freezer, so I take out the 5 cups and heat it up in the microwave until its warm to the touch (I heat it 30 seconds, take it out and stir and heat again for another 30 seconds, repeat as necessary) and then add my yeast mixture once you create a funnel in the flour. I then follow the recipe as stated. When I let it rise I preheat my oven to 100 degrees and let it sit in the oven. I think next time I'll add a touch more salt. I like to have my rolls a little buttery/salty. I suppose you could also add salt into the melted butter that you can spread on top of the rolls when they are finished. This is a fantastic recipe! Last year I tried at least 5 different times to make yeast rolls. This was the first recipe that I actually succeeded at :]

These rolls have a great taste and are very light, even though mine were a bit flat looking. I don't make bread very often, so I wasn't sure how much kneading is required for a "light knead". The dough rose beautifully, but the rolls weren't nice and round and puffy looking like the picture posted. I would make these again though. NOTE: I just read up on kneading technique on the Allrecipes site and I don't think that I kneaded the dough enough to get the buns to puff up. I will try this again but knead for about 8 minutes.

I made half cinnamon rolls and half dinner rolls. This recipe made the best cinnamon rolls I've ever tried, however, my dinner rolls were "rocks" - could have just been me, though. Roll out two squares to make cinnamon rolls and brush with melted margarine. Sprinkle LOTS of cinnamon mixed with sugar on top. Roll each square and cut 1/2-inch slices brushed with melted margarine and bake at 375. Make powdered sugar/milk/vanilla icing and enjoy! Kids loved it, too.

Wonderful recipe! They turned out great! Thanks for sharing. :)

Wonderful flavor, great texture- the only thing I will do differently next time is lower the temperature on my oven to 375 since the bottoms of my rolls started to smoke at about 10 minutes into baking. It is critical that you do not heat up the milk mixture or the melted butter too much- this will kill the yeast as other reviewers have said and ruin the batch.

These came out awesome. I had to add a little flour to make sure they weren't to sticky but and I would definitley cook them for less time (my ovencooks really hot, so the bottom crust got burned, but no matter, cut them off and ate them anyways). They were terrific fresh out of the oven, but even better the second day as a sandwich. They came out light and fluffy (but not crumbly)and with a great flavour. My husband loved them and I will definitely make these again and I can wait to try them as a loaf. Thanks for the great recipe. A.

I have tried hard to find a good roll recipe, because we like to try to be healthy and rolls typically have a lot of butter to make them flaky. This one my husband (whose mother makes good rolls) approves of very highly. It is sweet probably due to the milk and easy to shape. I love the lack of much cleaning up to do afterwards. The only thing I had to change was putting it in a warmed oven to let them rise. Otherwise they don't rise and are too dense. But with that change, they come out perfectly.

I'm mean with a cake or cookie, but a complete novice with anything involving yeast. The few times I've tried before have been barely edible. But not these! I followed the instructions and ingredients exactly, with two exceptions: 1) I added the salt later, as another review suggested, and 2) I did one more round of kneading right before I shaped them into rolls and put them on the cookie sheet. I did that because the dough didn't seem to have that elastic, springy feel that I know it's supposed to have. In just a couple minutes they had that elasticity I was looking for so I stopped. The dough was still a little bit sticky when I shaped the rolls. I barely fit all 16 rolls onto my sheet, and they turned out perfect. They are light inside, and while I can sort of see why some said it had a biscuit-like texture inside, that's a bit of a stretch. All I can say is, for reviewers who say theirs didn't rise, or they were dense or hard, that's a user error. Try again. This rookie made them and they turned out just like the photos posted. These were great with honey butter and tea. These were good as buns for sliders. These were good sopping up soup. I can see how these would be very good dough for cinnamon rolls. I think next time I may add some flavor to the dough; garlic or onion powder, some herbs, and try for something a little more savory, just to see what happens.

I made these for Thanksgiving dinner and everyone was amazed! I doubled the recipe and made the rolls into a rosette shape. It was super easy and everyone loved them. The recipe made more than I thought though. I think I planned on having 32 total, but I ended up with 42 and they were huge! I will definately make these again.

This recipe was an unbelievable boon to me. I have recommended it to several others. When my mom made rolls, it took hours. I was looking for something tasty, simple and easy. This has become MY roll recipe. BTW, I use rapid rise yeast for these. I've tried it without, but they don't come out as light.

I made this recipe for the holidays and everyone loved them. If you are using packaged yeast use 2. Very light and great taste, used my mixer to knead the bread. GREAT RECIPE!

absolutely beyond amazing. this will be the ONLY dinner roll made in my house from now on. directions are a little strange, but they yeild the promised unbelievable results. follow past reviews, add salt after adding flour, makes 26 large rolls. A+ thanks for the wonderful recipe! :)

WOW! I finally found a recipe for rolls that rates out of this world with my family! THANK YOU! I ran out of white flour and used 1 cup of wheat so they had a whole grain flavor. I can't wait to make cinnimon buns tomorrow :-).

I made this in my bread machine on the dough cycle. I mixed all the liquid ingredients (with heated milk of course) and mixed in the remaining ingredients as directed by the manufacturer. I also used butter and bread flour for its higher protein content. Turns out I only needed 5 cups exactly as stated in the recipe. The dough came out elastic and slightly sticky - perfect for forming dough IMHO. These rolls bake up as perfect spheres and have a subtle buttery taste (didn't taste sweet to me). I had to bake at 350F for 11 minutes though - must be my oven or my flour because 400F @ 15 minutes would've burnt my rolls. UPDATE: I've made this a few more times now, and I've noticed that the dough is more manageable and holds it shape better with BREAD flour than all purpose flour. Definitely use real butter for flavor. You can turn these into hamburger or hot dog buns or even submarine rolls.

I will have to say that these rolls are better than the other rolls I made on here. If your looking for a easy and less messy roll recipe this is the one.It is the easiest recipe for bread that I have tried and will make again.

I didn't have any luck with this recipe. I've made buns several times and a lot of bread in the past and I've never had a failure like this. I followed the recipe exactly but they didn't turn out very well. The buns wouldn't roll into balls on the counter so they weren't smooth at all. I found them to have a strange taste to them too - I don't know if it was yeast but whatever it was, it wasn't good. After making a pan of buns I decided to try a small loaf of bread and a few cinnamon buns as well. The bread rose nicely but I don't like the way it tastes. The cinnamon buns were the only thing that turned out decently, but things usually do when they're covered in sugar and butter. lol I really wanted to like this recipe because it was easy but it just didn't work out.

I cook for our church supper every wednesday night, about 45-60 people. They LOVED these rolls. I had little old ladies wrapping them with napkins and stuffing them in their purses to take home. Well done! so so so easy. Thank you for sharing. If yours were biscuit like, check your yeast, or maybe your water wasnt hot enough. Mine were perfect and very easy to make

Wow these really are fool proof! If I can make them, then anyone can! I thought for sure they were going to be awful as the dough hardly rose, and I'm pretty sure I didn't knead long enough, but sure enough those little babies went in the oven and came out looking like bakery ones! Tasted great too! a little yeasty but I can deal!

I made these for the first time today & they came out wonderfully light and fluffy. They look EXACTLY like the ones pictured here. The only thing I would do different is add more salt or sugar (as my family likes bread with more of a distinct flavor). I might even try cheese or garlic next time. As did another reviewer, I let my yeast sit in warm water & a tbsp of sugar before I mixed it with the other ingredients ("just-in-case"). Other than that, I followed everything to the T. Also, I wasn't sure what the difference was b/w using an egg wash & just butter, so I tried half with butter on top & the other with egg wash. The egg wash made the bread brown faster and quite shiny. The butter required a longer cooking time to make the rolls come out brown...but not much shine. It also made it crispier/flakier on top (I think). Either way, they both came out really good. Thank you so much for the recipe! P.s.: I didn't knead the dough for very long either. Just added flour & kneaded until no longer too sticky. Then stuck back in the bowl for another 30 minutes. Amazingly easy for this first time roll maker! :)

SHERLIE .I have to say ,these are the best ever rolls, i am in my late 60 s and been baking brad and rolls all my adult life.But in the last year. something went wrong,I couldn't turn out a good roll no matter how hard i tried half went to the animals. So today I made these, there is not one left.They turned out so wonderful, thanks for posting them i will make them all the time now. Elvira

I made these because they sounded like they would take just a bit less time than my bread-machine of 2 1/2 hours. I took these to my parent's yesterday and was very pleased with the out come! Along with everyone else - surprising enough, there were actually two left, when it came time to pack things up, which my Dad insisted on keeping! Thanks for a great recipe!!

These did not turn out for me. I think the recipe needs to be specific. For example, how warm should the milk be? Can I use a glass, metal or plastic bowl? Does it matter if you use margarine or butter? My dough was as sticky as biscuit dough, but I didn't know how much more flour to add. Should I do a tablespoon or half cup or what? This was too much trouble and rather than trying to figure it out myself I'll stick to other yeast roll recipes I've had better luck with. Thanks anyway :)

I too am very disappointed both my mother and I made these rolls in two different houses for Thanksgiving, had "non- expired" yeast and followed the directions to the T and both recipes made by two different people never rose. Disappointed ! Glad we are going back to the family recipe that takes the equal amount of time.

Heat milk,water, and sugar in microwave until tepid. Stir. Add and stir yeast, then eggs, then salt. Brush before baking with more melted butter. Check the rolls after 10 minutes baking.

I couldn't find one thing wrong with this recipe! And that's the truth. I prepped this recipe for several batches and found that I tweaked a step...didn't change any of the ingredients nor did I remove any ingredients. I did follow the process of steps. However, sifted my flour before making my well. I lightly beat my eggs and tempered them with the hot wet millk mixture, so that the eggs weren't thrown into the wet mixture and started cooking before the recipe was fully mixed. Then added the yeast to the mixture and THEN poured into the well...6 batches of rolls later. Every one of my batches were light, fluffy, flavorful and lightly brushed with butter as the exited the oven! I will make again...no more brown and serve store bought rolls EVER again. I made these into Parkerhouse shaped rolls and various other twisty shapes. Recommend Recommend!!! YUM!

Not only was this bread fabulous to the tastebuds, but it was also incredably easy! I used this recipe to make my very first ever homemade bread,without the bread machine I might add. I was so incredably happy when the bread not only turned out perfectly but my children and husband enjoyed it sooo very much. I put some in my husbands lunch today :) ADDED ON March 29,2001: I've been making this recipe over and over again and still I get the same fabulous results...But I wanted to add that this recipe also makes the best loaf of bread ever. It is slightly sweet, moist, and not to mention beautiful to the eye. The recipe also is versitile...I add a tsp. cinnamon and extra 1/4 cup sugar and a cup of raisins and make the best raisin bread I've ever tasted. I've given this bread to family members when the come for dinner and they don't believe that it's not store bought!!! This recipe is really great and I give the person who submitted this recipe five stars *****

I just tried these for the first time on Thanksgiving Day. I was short on time and I was able to get them finished quite fast. Unfortunately they came out a little more dense and "biscuity" than I would have liked, and the flavor just isn't quite there. However they are still good, and with some melted butter I know they will be enjoyable with our little feast.

The name really says it all "Unbelievable Rolls" I have been searching for a yeast roll recipe for a while now, this is light, fluffy and very good, it take very little effort, and so worth it! Thank you for this recipe! I made 18 clover rolls, (three balls in a muffin pan) and some left for 22 Cinnamon rolls. My search for a yeast roll recipe is over!

Killed my yeast. The "warm" step is a little vague. I'll try again another day I guess.

mine were a bit dense but I may have pushed the time on the raising a bit. I wouldn't say they are unbelievable.

I have been using this recipe now for the last few years and my family just loves it. You have to be careful not to over heat the yeast mixture because if you do, your rolls will not rise correctly. I did that just once and now I am very careful. Love this recipe. Thank you for sharing..

Great recipe!! Looked great and tasted great too! My first time make homemade rolls. Will make again!

These are the lightest and fluffiest rolls I ever had!!! I made it as written except I only used half the sugar. They were perfect! I had to keep adding flour to keep the dough from being too sticky during rolling. I made half the recipe which used 1 packet of yeast. I can't wait to make these for guests!

been making rolls from this recipe for years. it always turns out great! everybody begs for them. tried it with 3 cups whole wheat flour and 2 cups regular bread flour -- hubby loved them. everyone else seems to prefer the original recipe. i whip up about 1/4 cup honey with 1 cup country crock or equivalent for a great addition to these.

This is my "go to" rolls recipe. ALWAYS perfect! I use the microwave to heat the milk & water. Place the eggs out the night before to come to room temp(or place them a dish or hot water (whole raw in shell) to unchill them. When making cinnamon rolls I add a little extra sugar & 1/2 tsp of nutmeg or apple pie spice to the flour. This is extra flavor. When I have made garlic knots, I added 1 to 2 TBLS of garlic powder to the dry ingreients (you could use fresh. You can add big flavor by adding deiced chili, crushed red pepper dried onions. I have added a number of flavorings to the dry to take these AMAZING Unbelievable rolls to another level. I use my kitchen aid mixer. Proof my yeast & have ingredients at room or warmer temp.

These were oh-so-yummy!! This was my first time making bread and they were delicious. My husband thought they were great too! Will definitely be making them again

These Rolls where easy to make and I enjoyed making them. My family loved these. Thank you so much for submitting your recipe Sherlie!

These were awesome! I made them for hamburgers and I loved the soft and light texture they had. Followed the recipe exactly until I went to add the margarine and found I was OUT!! So I substituted oil for it and they turned out beautifully! Next time I'm using butter!

These were amazing!!

MMmmm! Great recipe! Thank you! I couldn't believe the recipe when I first read it. I use this also for cinnamon rolls and just add melted butter, cinnamon, rasins, and, ch chips and walnuts after the second rising. Thank you again...I can't believe some had difficulty with it...I wasn't that accurate or punctual and they are still great!

These were everything I wanted in a roll. They tasted great and were pretty to look at.

I have been making these rolls about once a week since I found this recipe right before Thanksgiving. The first time I made them, which was the first time I ever tried to make bread of any kind, they turned out like biscuits. I know I did something wrong (although I'm not sure exactly what) because when I made them again following the directions very carefully, they turned out perfect -- light, fluffy, and amazingly tasty. My 15 year old daughter, a novice baker, made them and they turned out perfect for her as well. Yeast packets typically indicate that regular yeast requires disolving in liquid around 110 to 115 degrees, while rapid rise yeast is put into the flour and liquid is added at around 120 degrees. I tried the recipe once using rapid rise yeast and while they turned out pretty good, they suffered a little in the translation. So I continue to make them the regular way with regular yeast and liquid at 115 degrees. Also, I tried substituting buttermilk for the milk and it turned out wonderful. I've used this dough for rolls, mini loaves, and best of all, cinnamon rolls. For cinnamon rolls, I roll dough out to a rectangle, spread about a 1/3 cup softened butter on the dough to about 1/2 inch from the edge, and spread a mixture of 1 cup brown sugar and 2 1/2 tablespoons cinnamon over the butter. Roll up, pinch edges, and cut about 1/2 inch thick rolls. Let them rise for the last time, and bake. If you turn the pan upside down when they're done baking, all the m

Thank you so much for solving my fear of baking and bread. I love these rolls! Easy, fun, predictable (if you're familiar working with dough) and my only tweak is more butter. about 2 extra tbs makes them a little softer a little sweeter and amazing overall.

This is NOT a recipee for anyone who has never made homemade rolls before. I agree with what someone said about the instructions not giving enough information. My were flat, probaly something I did but I did as the instructions said.

Nice texture, but not much flavor

great rolls! i've made them countless times, and they especially were a great addition to our Thanksgiving dinner. the whole family loves them!

Not a bad roll, but not what I'm looking for.

They were definitely light and fluffy, but they were a little too sweet for my taste and tasted really "yeasty".

yum! These are great! My go to roll for the holiday.

This is a quick and easy recipe. I decided to make it 10 minutes after finding it online. The rolls turned out perfect. I got 18 rolls total, and didn't need to bake them as long, only 12 minutes. I'm happy to say I posted the photo of them.

I was very impressed with this recipe. First time I have tried to make homemade bread and I was so excited when these turned out so good. The only trouble I had was how sticky the dough was. I did add some more flour but found if I kept my hands floured it was fine. Felt like a real cook and got good reviews from company. Definately a keeper, thanks for sharing!!

I followed the recipe to the "T", but the rolls didn't rise. I am going to read the reviews and see other people's suggestions and maybe try again. Sorry for the bad review, but I spent 2 hours anticipating wonderful rolls and didn't get any :(

I don't know what went wrong with these rolls. They were were so easy to make and rose perfectly. However, they were so dense, and yeasty making it very hard to swallow. These were not the light, fluffy dinner rolls I was hoping for.

Fluffy, warm, spongy dough heaven! These were amazing right out of the oven - truly "unbelievable". One caveat though, the instructions are tricky as written so the first thing I did was throw them out. I stuck with the traditional method of making bread: 1) mix yeast and warm (not hot) water until bubbly. The water temperature should be somewhere between lukewarm and bath water warm. 2) microwave milk and butter one minute until warm (not hot) 3) mix dry ingredients 4) once yeast is thick and bubbly (about ten minutes) add dry ingredients and wet ingredients to it in several intermittent steps. These rolls turned out great and I see a lot of these in my future. One other consideration is they don't keep well so try to get them out of the oven around the time you plan on eating them. The next day they were dried out and not very good, but the first day they were out of this world.

In response to one of the reviews - I always, always, always use butter when making bread and/or rolls. Neither butter nor margarine will have an effect on the outcome of these rolls except for flavor, and I firmly believe that butter gives any recipe superior flavor.

A wonderful base for rolls. Unlike many recipes, this one yields (and then some) the sixteen rolls indicated. For added flavor, I use honey (1/2 cup) instead of sugar and reduce the water by 1/4 cup. After shaping, you can brush the tops with an egg-white and water wash and sprinkle sesame or poppy seeds before baking. Be careful when warming the milk solution not to exceed 115 degrees farenheit. Bon Apetit.

Everyone loved them, I couldn't believe how easy these were..these are going to replace my regular "start 6 hours ahead and knead until you're sore" recipe!

Unbelievable! True to its name. They are so easy to prepare and the result are very good too. This the best rolls that I ever make. Thank you soooo much for the recipe.

These rolls just didn't work out, I hate to say. When they failed the first time I thought I must have done something wrong so I made them again. After going step-by-step and following the recipe EXACTLY, they still came out awful. It's like the dough never rose; it remained heavy and dense. I don't know what happened. I'm sure they would have tasted good if they didn't turn out like hockey pucks.

I had lost my old recipe for this and was glad that you posted it! Thank You I add 3 tsp of garlic powder to the dough and before I let it raise the last time I add 1/2 cup of x-tra sharp Cheddar cheese. This make a great accompany to Spagette or Italian meals or sandwiches like Hoagies or Subs.

Here's the thing, these rolls taste like some of the popular steak house rolls which is a good thing; while I like a sweeter roll now and then, I don't want sweet ones all the time. These are somewhat difficult of a dough to work with; due to stickiness and adding flour. I added about 1 1/2 cups more flour and still sticky. May be somewhat daunting for "baking newbies." I'm an avid baker so just giving a little advice. Please read other reviews for help with these before tackling them as you will need some tips. I baked a larger cake panful with sides touching and also buns on a sheet pan. The cake pan ones rose beautifully, but the ones on the pan were not as high as I would have liked. Next time, I will try letting them rise longer. Hopefully, that will take care of the problem. My yeast was fine. The method is odd and interesting for making them and the flavor is quite good. But they may be too sweet for some.

This is the BEST roll recipe I have ever tried. And it was soo easy. I agree with other users. Don't add the salt to the liquid mix, add it to the flour and stir it around. If you add it to the yeast mix, it might screw up the whole recipe. Only heat the mix on the stove to about 150 degrees. When you add your eggs it will cool off a bit. Don't add the yeast if its too hot. The wet mix should be just warm on your finger. Follow the recipe exactly though. The rolls were flakey and great. I brushed mine with melted butter when they came out and everyone was shocked that I baked something soo good.

These are GREAT!! I use my bread machine to do everything except form them and put them in the oven. I just ate 2 right out of the oven. They would be great for sandwiches or hamburgers all depends on how big you form them. Thanks Sherlie great recipe.

I have made this recipe for different family gatherings and people have just raved about these rolls and want the recipe. When I read how they were made I was worried if they would turn out but they sure did. My granddaughter entered these in a fair for 4H and the judges were impressed.

The best EVER!!!

THANK YOU SHERLIE!!! I've never made homemade rolls before. I bake a lot, but have always been hesitant to try bread. These are simple to make & taste absolutely amazing. The texture is soft & tender without being gummy. The sweetness is perfect! I made this for Thanksgiving & the whole family LOVED them!!! I wouldn't change a thing. :-)

These rolls were absolutely amazing - delicious and extremely easy! I was so intrigued by the the unique process that I had to try them. The dough was rather sticky and I also had to add some additional flour, but they were so light and fluffy. I used very lightly oiled counter to roll out pinches of the dough to form the rolls. This eliminated the need to add more flour to keep them from sticking to my hands and becoming tougher. I doubled the recipe in order to get 32 rolls, but this made 50 generous rolls! These will be a favorite recipe from here on out.

These are amazeballs! I've been making homemade bread for about 15 years so I just followed the instructions using typical bread-making techniques. "Warm" liquid for proofing is about 95 to 100 degrees Fahrenheit. I just microwaved my liquids for about 1 minute. The dough was sticky so it got a very light dusting of flour whenever it started sticking to the counter. I don't think I added more than 1 to 2 T total for kneading. Each bun was about 3 oz of dough for 16 rolls, and they are sizable and could easily be used as hamburger buns. The taste was buttery and the texture was light and airy. I did decrease my oven temp to 375F and 15 minutes was perfect.

I also gave 4 stars because I didn't want to ruin such a great rating, but I did not have a good experience with these. The dough didn't rise, and the rolls were super dense - like biscuits. How do I get the fluffy results that everyone else is raving about? I felt like the directions were a bit vague in regard to how long to knead the dough - but that couldn't have been it, could it? I was thinking that maybe because I added the yeast to the milk while it was still warm... but I am a beginner at bread making. I'd like to try again.

Very easy and fast. Dough is very easy to work with. I did sub 1 cup of whole wheat flour and cut sugar in half as I did not want a sweet dough. They still were very lite textured. Will make again.

This is by far the very best recipe for dinner buns. Its very easy, truly delicious, very popular, and the dough is versatile enough to be used for other purposes. Its excellent for hamburger buns, and hot dog buns. They turn out better with real butter than they do with margarine;they always turn out wonderful. I'm always very pleased and proud of the way they turn out. This will always be my very favorite white bun recipe.

This was the easiest yeast dough I have ever made! I took other reviewers advice and made cinnamon rolls from the dough. They were delicious. This will be the only dough I use from now on! For the people who had trouble with this recipe, the key is the temperature when you add the yeast, if it is too hot the dough will not turn out. I am making the dough for rolls tonight with barbque pork, Yum!!

Very good recipe. Will be making this for dinner rolls when ever possible.

Just made a half-batch of these and gotta say they're pretty good. I used bread flour but otherwise didn't change anything. Didn't have any problems with rise or density but I will agree with other reviewers in saying that this is a very sweet roll so just be warned.

I've been using this recipe for some years now and love it. The last reviewer added all the tips I would have. I use it primarily for cinnamon rolls or monkey bread.

These are delicious! Makes a lot of dough. I have half of it in the freezer that I'm going to use for cinnamon rolls. As dinner rolls, though, the recipe worked beautifully.

These rolls are AMAZING!!! They come out so good and have a wonderful taste. I have converted these rolls into what I like to call Pretties, a different version of Uglies, lol. I will try to post it here soon. Thanks again for this delicious recipe :)

The recipe is good. I did a couple of things differently. One, I only added the salt near the end with the melted margarine as salt is a yeast killer. Two, I brushed melted butter on them as soon as they came out of the oven to keep the tops soft. Due to the high temperature and high sugar content, it browned very quickly and I took it out after 15mins exactly. In my opinion, it's a bit sweet to be a dinner roll. It would make an awesome breakfast roll with butter and jam.

My husband and I made these rolls for Thanksgiving dinner. We had to add a lot more flour because of the stickiness of the dough. I thought they were a little dense, but they we both thought they were good. Everyone at dinner seemed to like them. They were easy to make. Thanks for the recipe, Sherlie!

Just what my taste buds wanted. It was easy and I had no problem. Only thing is, I didn't realize how much the recipe made. It was enough maybe for 10-15 people and it was just the two of us. I froze the remaining batch. Reading is fundamental...hahaha

Half way through making this recipe I decided to read some reviews on it, because it has a couple of unconventional ways of making bread. So I wanted to see what other people had to say about it. I got a little worried, but my batch did come out fluffy and rich and delicious. If I was just judging on flavour and texture this recipe would get a 5, but because the instructions were not very detailed, I found myself doing a bit of guess work. 1. The yeast wasn't proofed before adding to the dry ingredients, so if your yeast happens to not work for what ever reason, the whole batch would be ruined. 2. The water and milk heated on the stove doesn't mention how hot. I guessed lukewarm because every other yeast recipe uses lukewarm liquid to activate the yeast, too hot would kill the yeast. I also tempered beaten eggs with the warm milk because I wanted to avoid scrambling. 3. The dough turned out to be more of a batter, I added 1c extra of flour just to get it to look like a very sticky dough, definitely to wet to knead by hand, so I mixed it in a stand mixer for about 3-5min, just until it looked like it was fully incorporated. If I was to make this recipe again, I think I would tweak it to the point where its a whole new recipe. All in all it produced very tasty rolls.

Great, easy recipe! These are delicious!!!

These rolls are amazingly easy. After baking, I froze half the rolls, defrosted them a week later (and warmed them up in the microwave for a few seconds) and they were just as good as fresh.

These rolls are simple and delicious!! So flexible! I made some as dinner rolls and some as garlic bread sticks. Today, I made them as sausage kolaches. (Cut a half cup of butter flavored shortening into the flour mixture to make the rolls flaky.) Wonderful! My new favorite roll recipe!!