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A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich, buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! -Sara Wing, Philadelphia, Pennsylvania
This recipe is:
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Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Nutritional Facts 1 serving (1 each) equals 139 calories, 6 g fat (2 g saturated fat), 22 mg cholesterol, 168 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Golden Honey Pan Rolls in Quick Cooking September/October 2000, p27
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Reviewed on Nov. 22, 2011 by alesotres
Such wonderfull rolls!! my brother ate almost the whole batch!
Reviewed on Apr. 11, 2011 by catlovesbooks
These were delicious! I will most definitely make these again :)
Reviewed on Feb. 19, 2011 by missalyssa
I used half the sugar for the glaze and it seemed just right. Great recipe, just what I was looking for!
Reviewed on Dec. 25, 2010 by tomans
These rolls were delicious. I made them for Christmas dinner & we enjoyed them. My only reservation is that the glaze was waaaay too sweet & sticky for our taste - and I only used half of what I made! I look forward to enjoying them without the glaze next time.
Reviewed on Dec. 09, 2010 by tabbyj14
I'm 19...made this recipe and everyone loved it at thanksgiving!!! thanks for the great recipe
Reviewed on Nov. 25, 2010 by bosmom50
Wonderful. Great without the glaze, too
Reviewed on Nov. 21, 2010 by schlink
These were absolutely the best rolls I have ever made. I don't have a bread machine, so I combined all the liquids (minus the eggs) and brought to 120* in a saucepan. I then combined 2 cups flour with the yeast, and stirred in the warm mixture. Then I added the remaining flour and let my dough hook go at it for about 8 minutes. I let it rise, and then shaped as the recipe said.I only glazed half the rolls, as my hubby and I were unsure what that would be like. My only regret is not glazing all of them!! These were divine! My go-to roll for sure from now on.
These were absolutely the best rolls I have ever made. I don't have a bread machine, so I combined all the liquids (minus the eggs) and brought to 120* in a saucepan. I then combined 2 cups flour with the yeast, and stirred in the warm mixture. Then I added the remaining flour and let my dough hook go at it for about 8 minutes. I let it rise, and then shaped as the recipe said.
I only glazed half the rolls, as my hubby and I were unsure what that would be like. My only regret is not glazing all of them!! These were divine! My go-to roll for sure from now on.
Reviewed on Nov. 19, 2010 by cdelling
These are fabulous, fabulous, fabulous! I made these for a member of my husband's family when her husband died and the next day when we went through the receiving line, everybody was passing the word down the line that I was the one who had made the rolls. I was asked by four or five people for the recipe. Everybody loved them! They're particularly good with ham because of their sweetness.
Reviewed on Nov. 10, 2010 by mamasan83
These are so scrumptious. My whole family loved these rolls.
Reviewed on Oct. 01, 2010 by steinermel
These are our favorite! Always get happy comliments when we take these to a neighbor!
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