Made these for the first time for a dinner party. They were a 5* hit. Easy to make, not too time sensitive and the leftovers went home with my guests for breakfast. This recipe is a real "keeper"
shamrock54 Posted: 10/12/10
DonnaHoll Posted: 09/22/10
This recipe is very easy to follow and you will not be disappointed with the results.So good. Have tried several of Christy's recipes. Real down home cooking. Keep this recipe on hand for the holidays to come. Your guests will love them.
cwaredvmmom Posted: 11/23/10
Are the proportions correct? It took 7 1/2 cups of flour to make this into a workable soft dough. With the 5 cups in the recipe, just a big gooey mess. My second batch using the extra flour made enough dough for 36 rolls!
bascabaker Posted: 03/20/11
quick-easy-delicious! Substituted 1 c whole wheat flour, and added 1/2 c flaxseed meal for more nutrition. Rolled risen dough out, then tucked it whole into 13x9 pan. Cut dough IN pan (with bench scraper) into 16 rolls...much easier. Bake time was more like 45 minutes total- to 195 degrees on instant read thermometer. will tape a copy of this to my cabinet - no need to put it away, will use every week!
Beachie Posted: 09/07/11
Rolls were very good. I had the same problem with not enough flour. Just kept adding more flour untl I could knead the dough. Making the rolls the size the recipe indicates makes the rolls too large. Next time will make rolls at least half of what the recipe stated Later used a roll as the bun for pork roll sandwich. This was also good, much beter than hamburg roll