Thanksgiving Rolls
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Average Rating:
Total Reviews: 15
Showing 11-15 of 15
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By dennis_4862795
LONG BEACH, CA
on February 01, 2007
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Instead of squishing the dough balls into a pan I put them on a baking stone with separation before the 2nd rise. This allowed them to develop more crust all around the rolls giving them more crunch...perfect for stew or chili.
By Dewdropdeb
Tullamore, Ireland
on November 27, 2006
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For the first rising the dough had doubled in size in about an hour, but the recipe says two to two and a half. I wasn't sure if I should wait for the other hour and risk it over rising or go ahead and shape the rolls. I shaped the rolls and again they only took about 45 minutes to rise and double, so I put them in the oven. They turned out ok, but were more like biscuits or cornbread than rolls. Quite tough and chewy... I don't live in high altitude or anything like that and it wasn't especially warm, so I have no idea why the timing is so different... Would not recommend this recipe...
By chefjoyln_4570107
St. Clairsville, OH
on October 21, 2006
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These rolls are good, but I think that 1 tablespoon of salt is way too much. I am wondering if it should have been a teaspoon instead. I can taste the salt in the rolls. I will make them again but will change the amount of salt.
By nhaskins
St Paul, MN
on November 25, 2005
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These rolls were tasty, but weighed a ton. They were very heavy. My husband enjoyed them, but I dont think I will make them again.
By readersofknowle...
Palo Alto, CA
on November 24, 2005
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An absolutely delicious dinner roll! I would definitely make it again. It's great alone, and with other things inside. Slice a roll in half, add ham, lettuce and mayo, and you've got an awesome sandwich. Great, versatile, and easy (though it does require some patience.