83 Reviews of Easy Dinner Rolls

From: HeatherFeather

On Nov 30, 2002

These were excellent! I thought the taste was wonderful and they looked beautiful. The dough was so easy to work with and rose just fine for me. I served these as part of my Thanksgiving meal and everyone commented on how light and fluffy these rolls were. Delicious!NOTE: I did knead the dough a bit before refrigerating it, even though the instructions didn't mention kneading.

From: Laudee

On Apr 15, 2004

I made these super-easy rolls for Easter dinner. Nothin' to putting them together, chilling, and baking. They came out light and fluffy, and sooo tasty! You're right, Nezz, a beginner cook would have no trouble with these! Good, good recipe ... Laudee

From: Chef #195883

On Nov 26, 2006

The search for the perfect roll in every way is over for me. The buttery, eggy, soft, melt in your mouth texture was only one of the things that sold me. The fact that they are soo easy to make, plus the make ahead factor was the catalyst for me to try these on Thanksgiving day. One more reason to give thanks . Here is my little contribution. After rolling out the cold dough, turn on your oven to 150* for exactly 1 minute. This will warm up the oven (mine anyway) to about 80-85*. Slighty mist your rolls with a water bottle and put in oven (uncovered) for about 30 mins. Your dough should be ready to bake in the time you preheat your oven to 375*. This is a little trick I picked up from reading yeast bread recipes. Hope it helps!

From: Family of four

On Jan 6, 2006

Wow! This recipe is unbelievably good. The rolls turned out so light and fluffy. We have tried at least six recipe from Zaar and although some of them were good they were always very dense. These were the perfect texture... my husband was convinced that the texture of these rolls couldn't be acheived at home. We loved, loved, loved this recipe. I HIGHLY recommend this recipe to everyone including beginners. Oh, the only thing I did to assist with rising is place the glass pan over a bowl of warm water. The rolls rose perfectly in one hour. I also kneaded the bread a couple of turns.

From: Baker Barb

On Dec 20, 2005

If I could give this 10 stars I would - these are *FANTASTIC*. I followed the recipe almost down to the letter - the only difference is that I mixed it in my Kitchen Aid and I brushed the tops with butter. They were easy to make, took about an hour and a half to rise and then they baked in my tempermental oven for 16 minutes. They taste divine and are so light, fluffy and delicious!!! Already copied into my recipe book - yummy!!!

From: aviva

On Nov 17, 2005

These rolls are delicious and so easy! To get to 24 rolls: divide beginning dough into thirds; take one of the thirds and divide in half; take those and divide in half again; take those and divide in half for a final time giving you eight pieces of dough; repeat with remaining two-thirds pieces of original dough. I made one batch today and will make another one tomorrow. I couldn't resist trying one though they are for Thanksgiving next week. (I'll freeze them.) Oh my!

From: CoffeeMom

On Nov 25, 2005

I feel guilty reveiwing these since I messed with the ingreients but they won such rave reiveiws. All I changed was instead of 4 1/2 cup shite flour, I did 2 cups white, 2 cups wheat and half a cup wheat germ. I will be making these again, both with my changes and the original recipe.

From: Lubie

On Sep 24, 2002

These rolls tasted very good when they were finally done, but the problem was that it took a lot longer for them to rise than was posted in the recipe book. We ended up having them for a "post-dinner" addition. I would recommend these rolls to others, but make sure you leave plenty of time for rising!

From: Jeff Hixson

On Dec 26, 2002

I made these rolls and they turned out wonderful, I served them at Christmas and everybody raved.

From: mjcush

On Jun 22, 2004

Sorry-I forgot the stars-would give it 10 if possible!