Yeast Rolls

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Loved it. Used the 3 egg and and 3 pack yeast version and bread flour instead of all-purpose. They turned out wonderful.....alot of prep time but the perfection was worth it. I would recommend to anyone.

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Great rolls! I used this recipe and they turned out great. I found my mothers old recipe and they were nearly identical except she added 1 tbls of vanilla extract. So I used your recipe with the vanilla and it really gives them a real old fashioned taste. Try it.
Thank You Food Network.

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Most Excellent! Best rolls I have ever made. This one is definitely a keeper for me!!!

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I read all 27 reviews and decided to do the 3 egg/3 yeast pack alternative. I added extra 1/2 c flour and dough was SUPER wet which made me nervous. But they still acted just as it was supposed to and looked beautifully golden brown out of the oven. The taste and texture was great! Just what I wanted. But I certainly regretted adding that extra half cup of flour because they were desert dry. All in all, an easy and great tasting recipe and I'll be more aware of the flour next time.

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Well I took the advice of others and used the 3 packs of yeast and 3 eggs. I liked these rolls, yes - time consuming, but they are very tasty. I also baked them at 350 to be sure to get the inside done. I think when I make them again, I will follow the recipe and see if they come out lighter. They are very dense - not sure if that is from the extra yeast/eggs, or if that is how they are supposed to be. All in all, good recipe - from someone who does not do much baking!

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Great recipe ! These rolls turned out Good...and bad...Let me explain. I use the 3 egg and 3 yeast pack method. After the mixing I cut the dough into two equal batches for experimental purposes.

One half went into the fridg and the other was processed as the recipe states...

The first batch was baked at the 425 temperature and when the top was golden brown the center was not done. The dough had completely rose. I made the rolls about 1/4 cup in size but that is what happened. Yes, they could have been more dough than 1/4 and I probably should have placed the rolls lower in the oven. I'm not blaming the recipe I'm probably the cause....

The second half batch, yes they got to rise overnight, was cooked at 325 and turned out just great. And the yeast flavor was more intense.

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This recipe seems simple enough but after 2 attempts to make the perfect rolls, I found that it is lacking in the directions. I have a culinary degree and this is by far the worse recipe for rolls!

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I made these rolls for Thanksgiving. Wasn't sure how they would turn out. Absolutely fabulous!!! Everyone loved them. I am looking for an easier recipe, but unitl then these will be made again. I took recommendations from other comments and used 3 pkgs. of yeast and 3 eggs. It worked well for me. My only concern was how much flour. I ended up using 5 cups so that the dough was not so sticky.

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The rolls turned out great! I made them for Thanksgiving and can't stop eating them. The problem was the prep-time which was very involved such as the refrigeration process. I will try Parker House rolls next time. Just trying to save some steps.

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The recipe was good, but I added 3 eggs instead of 2 and 3 packages of yeast instead of 2. They rose beautifully. For those who don't normally cook with yeast or make rolls, they probably wouldn't know how to add the flour. Sometimes you may need a little more or a little less. That is why you add a little at a time. See videos on how to form the dough. All in all, it was a good recipe !!!!!!!!!