277 Reviews of Country White Bread or Dinner Rolls (Bread Machine)

From: CJ Smith

On Jan 22, 2005

WOW! This is the best white bread I have ever made! I made this not only as plain bread, but then substituted a half cup of oat flour, and then made a loaf of cheese-stuffed bread. Divided the loaf in half, and spread the 2 halves out..sandwiched in about a 1/3 c crumbled feta and 2/3 c mozzarella. Let it rize the final hour and baked in the oven on a stone for about 20 minutes. Perfectly delicious!

From: Jenny Rowan

On Nov 1, 2006

I needed to add about 1/3 cup of flour to my dough before it cleaned the sides of my machine - I have a Breadman and this seems to be a trend with every loaf I make. It turned out very nicely. High riser, great taste and nice texture. This is a keeper!

From: Ann B

On Dec 9, 2004

unbelievably good bread — I've been making it lots, and this is my new base recipe. I make bread often — and this is the only recipe I've been using lately. What a wonderful recipe & thank you for sharing!!! I've added 1/2 cup sugar for cinnamon roll dough, gone up to 2 cups whole wheat flour for wheat rolls, and made both loaves & rolls. This recipe rocks — very resilient to all my tinkering.

From: EngineerChef

On Aug 18, 2006

munching mmmm... licking fingers yummm, ok now I am ready to rate it hehehe....this bread is delicous! Stays soft as the store bought and slices perfectly!!! I made a few changes though, 1 cup of water was just not enough for all the flour to be picked up so I added an additional 1/4 and dusted with flour abit so it comes perfectly. Here are the changes I made: (1) I did not have bread flour, so I used white all-purpose flous instead and added approximatly 4 teaspoons of vital wheat gluten to make up for the loss (2) I used only 2 tbs of sugar and its perfect! No sweetness whatsoever and is not lacking it! I baked it on regular setting, for 1.5 lb loaf on light crust.....Baked 3 in 48 hours, and gave away one! (My brother's wife said to hide the bread from her lol!) MMMMMM gooooooood

From: Chef #301754

On May 6, 2006

I have made this bread@buns over and over again my family just loves it .I some times subit one cup of flour and add one of whole wheat it turns out just great.It rises just as high, I always remove it from the bread machine, after the dough cycle.and let it rise for 40 minutes cook it for 18 to 20 miutes brush with butter .WOW!!!!!!!

From: rosieo

On Apr 15, 2007

If you don't have a bread machine, or just prefer to bake it in the oven, it takes about 30 minutes or until the inside reaches 180 degrees. To make breadsticks (like Olive Garden's) pinch off a bit of the dough and roll out to cigar shapes, let rise, and bake for 10 minutes or till golden. Spray the tops with Pam (or olive oil in a spray bottle) and sprinkle with garlic salt. Mmmmmm! I made 4 breadsticks from this recipe for our lunch and still had a nice big loaf. This is the perfect bread recipe! If you prefer less sweet bread you can halve the sugar and it's still wonderful bread. Can't go wrong with this one!

From: shesacharm

On Nov 27, 2004

This recipe is great. It yielded 16 large rolls for our Thanksgiving dinner. I did add the ½ cup of flour suggested by some who had tried it, since the dough appeared too sticky in my machine. I even left the dough sitting in my bread machine long after the dough cycle had ended, and I was afraid I’d ruined it. But the rolls rose up beautifully, much larger than I expected. Every one raved about these rolls! I plan on using this recipe for loaf bread and rolls on a regular basis. Thank you for sharing it and to those who took the time to write helpful reviews. I’m no longer yeast-roll-challenged.

From: jjhon

On Sep 3, 2005

Delicious and so easy with the bread machine!! I made a little variation. I cut back on the sugar, added some salt, chopped chives, grated parmesan and garlic, and came out with wonderful, fluffy garlic rolls. Thanks so much!!

From: ~Nimz~

On Oct 2, 2005

Okay, I'll jump in here. These were absolutely great. I am so bread challenged, but these even worked for me. They turned out HUGE. The taste and texture were just what I've been looking for. DH told me I had finally made rolls that taste like his Grandma, and trust me, he has suffered through many tried recipes. Thanks so much DDW. I finally have THE KEEPER.

From: KC_Cooker

On Aug 21, 2005

What's there to say that hasn't already been said? This recipe produces the softest most tender and delicious rolls! We gobbled up a whole pan between 6 people in one sitting. I followed the recipe exactly! Thanks for sharing this addicting and delicious recipe. If you haven't tried it yet, do! It's wonderful and easy!