Prize-winning Crusty Rolls (bread Machine Dough Cycle)

From: Green Guisador

On Sep 17, 2008

We did this by hand, as we don't make our bread in a machine. This turned out really well. These rolls were made for cheese steaks, which are notorious roll destroyers. With a generous application of mayonaise on both sides of the roll, these guys held up very well, almost to the very end of the sandwich! If you're throwing greasy stuff into your rolls, this is the way to go! Great taste, great texture, and resistant to cheese stake toppings!

From: atlfitgirl

On Aug 19, 2008

I am "new" to baking, but am trying more and more things since I got a breadmaker... however, these didn't turn out for me at all. I was left with a soupy mixture at the end of my dough cycle. When I read the recipe I thought there was a little more water and yeast than other recipes I have tried and the same amount of flour... maybe I need to play around with it some more to make it work for my machine... I read where other reviewers had problems with sticky dough, so I was prepared for that, but my dough was so soupy I didn't want to waste flour trying to fix it... Maybe it's just me since so many others loved it... I will try it again soon. Thanks for posting!!!

From: Sewwhatsports

On Feb 21, 2006

Have made them several times. Tonight DH said they were perfection. Put a pan of water in the oven when I preheated it and kept it there while baking the rolls above it. Came out with a nice crust and very soft inside. Great flavor too. Thanks for the wonderful recipe.

From: Traci in Sheboygan, WI

On Dec 7, 2005

Excellent rolls and very easy to make! I mixed the leftover egg yolk with one tsp water and brushed it over the rolls before baking, which made them lovely and glossy even more crunchy! Awesome for brats, burgers, or sandwiches!! Thanks Chris!