Thanksgiving Rolls

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

Showing 11-15 of 15

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  • 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.

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  • 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...

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  • 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.

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  • 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.

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  • 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.

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