93 Reviews of Unknownchef86's Very Best Dinner Rolls

From: mianbao

On Sep 10, 2004

Mmmmm, yes, very soft and very light and buttery. I'm happy I found this recipe. I made the rolls by hand, without any additional flour, so the punching down and dividing into "glops" was a little messy. I buttered my hands in the end, and that worked fairly well. Thank you very much for sharing this recipe.

From: Marianne5

On Oct 11, 2005

I have always been intimidated when it comes to making bread. This recipe has converted me into a dinner roll expert in one batch! I halved the recipe for a dinner party of four. They were light and had a delicious buttery flavor. I had extra time and allowed these to rise 3 times (for 1 hour each) prior to making the "plopps" and letting them rise for the final 40 minutes. I made 18 rolls using one 9x13 pottery baking dish.We used leftovers for breakfast with jam and mini turkey sandwiches for dinner. Thank you for this wonderful recipe! I will definately make these again! Marianne

From: Cathy-O

On Dec 19, 2004

Made these superb rolls today (half recipe), but realized too late that I didn't have any eggs in the house. I continued with the rest of the recipe and the result was still fabulous!

From: Heather U.

On Jan 1, 2005

Tasty rolls, and great recipe. I used mostly bread flour plus a little soy flour to beef up the fiber and protein, and I went with olive oil instead of butter. Rather than butter on top, I did an egg wash and added either poppy seeds or ground flax seeds to some of them. They rose so beautifully, and were tender and delicious. Thanks for posting!

From: Annie H

On Jan 9, 2005

I LOVED these rolls! Oh my goodness! They are light, fluffy, marvelous texture, and the taste is TDF! The first time you make a recipe is always a little... um, awkward? It's a learning experience. :D This dough is very sticky. It seems to be, in texture, somewhere between dough and batter. After the first rising, I put the dough on my scale and came up with 62 ounces of dough, so I made 30 rolls, pinching off 2oz balls of dough, protioning out the remainder of the dough among rolls that "looked" smaller. I used a jelly roll pan (15x11"?) and did 5 columns of 6 rolls and it worked out very well. I will be making these again! It made a large enough batch that I could take a few to neighbors and still have plenty for my family and guests. Thanks so much for the keeper!

From: -Sylvie-

On Jan 17, 2005

These are fantastic, so light and fluffy. I had to make them by hand as I don't have a mixer with dough hooks and it wasn't that bad. I let them rise twice and then, to make the forming into 'plops' easier for myself, I put tie-handle freezer bags over my hands and tied them at the wrists. No mess, no sticking! I halved the recipe, but forgot to half the sugar so mine were quite sweet, but still delicious. They tasted a little bit like the sweetish buns you'd buy at a Chinese bakery. Thanks for sharing!!!

From: truebrit

On Dec 11, 2004

I've made these twice now, and they were light and airy both times! I made the 'glops' a little bit larger, as I was making them for meatball sandwiches. Altogether the recipe was enough for 24 larger rolls. (One 13" x 9" pan, and one 9" square pan.) The first time I made them, I inadvertantly left the dough to rise too long, and I ended up with a sticky mess all over the counter! (Don't leave them to rise too long!) The dough is very sticky, but buttering my hands before dropping dough into the pans really helped to make the job easier. The rolls smelled wonderful while baking, and they turned out to be a great success, Unknownchef86! Thanks for posting!

From: Pianolady

On Dec 30, 2004

I could be in real trouble with these rolls... we have to ration them out so we don't get out of control. They are fantastic!! I kept saying that I can't believe I made them! They were so delicious — light and buttery and perfectly done. I cut the recipe in half, and did let it rise twice before putting them in the pan. Buttering your hands before "punching" and "plopping" does help indeed, as they are very sticky just like you said. They need very little butter, if any, when served. Thanks so much for sharing this wonderful recipe!! Dianne

From: jeanne01

On Apr 13, 2005

You don't really need another review, But these are so fantastic that I must tell you they deserve a 10 at least! I make bread, hoagie buns,and rolls with this recipe..and now my hubby wants me to make hamburger rolls using the same recipe. very little tweaking done. Thanks so much. Jeanne 01

From: Red Hook

On Jun 17, 2009

The dough was VERY soft and sticky. It ran together and did NOT stay in "plops" at all. There was no separation between the rolls, it was just a mass of dough. I was all prepared to come on here and give it one star and be sad I wasted ingredients. That said, they are frickin scrumptious. Next time I will use 2-1/4c milk and perhaps 7-1/4c flour. I let them rise twice for an hour each time before "plopping". I put some in muffin tins and they came out great. Seriously, folks, they taste awesome. But as far as looks go? Meh. Good thing I was making it to go with soup just for the family.