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"I make these fluffy, buttery rolls every year. They always turn out velvety and crisp and any leftovers work wonderfully for sandwiches." Michelle Minaker, Two Rivers, Wisconsin
This recipe is:
Diabetic Friendly
Nutritional Facts 1 roll equals 124 calories, 5 g fat (1 g saturated fat), 20 mg cholesterol, 145 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Simply-a-Must Dinner Rolls in Taste of Home October/November 2008, p17
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Reviewed on Oct. 09, 2011 by ldejneha
This was a fantastic recipe. I let them rise a little billte longer, used 1/2 cup of butter instead of oil and bushed with butter before placing in the over.They are GREAT!!!!!
This was a fantastic recipe. I let them rise a little billte longer, used 1/2 cup of butter instead of oil and bushed with butter before placing in the over.
They are GREAT!!!!!
Reviewed on Dec. 26, 2010 by cee-jay
At what point should the rolls be frozen? Should I bake all rolls as directed or freeze the dough after dividing onto thirds? We baked 1/3 of the dough and froze the other 2/3rds.
Reviewed on Dec. 12, 2010 by cee-jay
Can the rollsbe made with applesauce instead of the oil?
Reviewed on Nov. 24, 2010 by wreiter
This is a delicious recipe! Faster than most roll recipes since the dough only has to rise one time.
Reviewed on Nov. 21, 2010 by runnnergirlrohrer
Delicou crecent rolls . Good for freezing too. Use quick rise yeast.
Reviewed on Nov. 25, 2009 by azzilu
light and buttery...watch time to make sure they come out golden and not too dark...freezes well....would definitely make again...
Reviewed on Oct. 16, 2008 by liznichols
I made these buns and was not happy with the results at all.First off I found the buns burned on the bottom. My second batch I turned the oven down by 50 degrees. We didn't like the texture. I followed the recipe both times to a tee. Is something missing? Also I used two different brands of yeast,thinking it was my yeast.
I made these buns and was not happy with the results at all.
First off I found the buns burned on the bottom. My second batch I turned the oven down by 50 degrees. We didn't like the texture. I followed the recipe both times to a tee. Is something missing? Also I used two different brands of yeast,
thinking it was my yeast.
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