Flaky Dinner Rolls

  • rharpole Posted: 11/11/08
    Worthy of a Special Occasion

    Excellent. These were easy to make and flaky, as promised. Will definitely make these again!

  • Luv2cook Posted: 11/05/08
    Worthy of a Special Occasion

    I made these over the weekend. The flavor is very good but it is time consuming and rolling the dough was not an easy task. I never did get it to a 10x12 rectangle. I may try this recipe again but instead of rolling the dough I may just pinch off dough balls and bake in a pan.

  • SusanD88 Posted: 12/26/08
    Worthy of a Special Occasion

    This is an excellent recipe, and a good presentation for company. I made four dozen for a large crowd this Christmas dinner. Everyone loved them, especially fresh out of the oven. Yumm! By the fourth batch, I had this recipe down. Pretty easy to make, and beautiful when baked in muffin tins. They also work well in a 9X9 casserole; they pull apart with no problem at all. I will definitely be making these again, and probably not just for special occasions! Well, maybe not too often, it might spoil the enjoyment of having such a nice treat!

  • chef1greg Posted: 05/31/10
    Worthy of a Special Occasion

    These rolls were relatively easy to make and are hard to mess up. Will definitely make them again.

  • jeichert1980 Posted: 01/20/09
    Worthy of a Special Occasion

    I really enjoyed this roll! I didn't use a muffin tin and just baked them on a baking sheet instead. I will definitely make this again!

  • mgrondin Posted: 01/24/09
    Worthy of a Special Occasion

    I have made this recipe twice. The first time I followed the recipe except I baked the rolls flat on a baking sheet instead of in muffin tins. The second time I added an extra 1/2 tsp salt and cooked some garlic in the 3 tbs butter. I also rolled the dough out wider and cut it into more pieces to be baked in a mini muffin tin. The rolls were great both times, although I really reccommend the extra salt (unless you decide to use cinnamon and sugar or some other sweet ingredient in the butter.) I prefer the way they came out when baked in muffin tins. They are rather hard to make when it comes to working with the folded dough, but it is worth it. I will continue to make these rolls and experiment with different things mixed into the butter.

  • Bakes4Fun Posted: 04/13/09
    Worthy of a Special Occasion

    These were great and the family gave them rave reviews. I used more butter than called for - more like 6 - 8 TB. I just kept rolling, buttering, folding, and freezing. I also made these up in the morning and refrigerated them once they were in the muffin tin. Pulled them out about an hour or so before dinnertime to rise, and baked them off. Try using 1-1/2 TB white sugar and 1-1/2 TB brown sugar for added flavor. It's really yummy.

  • Ethiope Posted: 11/20/10
    Worthy of a Special Occasion

    These rolls are OUTSTANDING!!! I just spent all day making some rolls from Cooks Illustrated. I love them, but I didn't really love the recipe. I made two batches, one that was not too good and one that was ok, but not Thanksgiving worthy, and it took me about 5 hours each time (total of 10). I was pretty frustrated by the 10th hour. So, I looked on the Cooking LIght site to see if I could find a less complicated recipe that looked more Thanksgiving worthy and I saw these. Despite my fatigue, I wanted to make them right away, and I just finished them at 1:30 a.m. as I write this. My house is full of an amazing yeasty aroma and the one roll I allowed myself was so good I couldn't believe I made it. I don't think my guests are going to be able to believe it either. Definitely recommend.

  • oregonbrownie Posted: 12/01/10
    Worthy of a Special Occasion

    After reading all the other reviews, I decided to give this recipe a try. I make bread often. This is like a quickie croissant. I can see why people had trouble with the dough. I rolled it out on a Silpat mat rather than on a baking sheet, and would recommend that. The rolls tasted good. Next time I would use the same recipe but maybe refrigerate the dough overnight and then shape it like croissants instead of like cinnamon rolls.

  • agp923 Posted: 12/22/10
    Worthy of a Special Occasion

    I gave this recipe 4 stars, only because of the difficulty of rolling the dough out when there is butter between the layers. It takes a lot of elbow grease! That being said, my husband and children LOVE these rolls the most out of all the homemade rolls and breads I make. It has been a favorite since it came out in the 2005 issue!

  • Noblefir75 Posted: 03/21/11
    Worthy of a Special Occasion

    Best holiday rolls ever. While they are time consuming, it is worth it. The whole family loves them.

  • sonoma1 Posted: 11/19/12
    Worthy of a Special Occasion

    I love these rolls and so does everyone elst. Always make for Thanksgiving. Make them ahead and freeze. Easy, just a little time consuming. I don't use a baking sheet to roll on - use a glass cutting board or as one reviewer suggested a Silpat mat.

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