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Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.

Source: Everyday Food, December 2007
Total Time Prep Yield



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How would you rate this recipe?
  • figarro375958620
    25 DEC, 2018
    I made these as the recipes directed. I did add garlic salt to the butter to brush the rolls before baking. All while baking they started to look golden brown to early so I put a layer of foil on the rack above to shed them some. I think some people with density issues or thought it called for too much flour didn't "spoon the flour into the measuring cup. This step is very important, contrary to what many believe. The texture come out tasting more like "bread" but it was very good and I can't wait to make again.
  • tlc61585
    26 FEB, 2017
    These were delicious. The texture was nice. I made the. The night before and popped them in the oven for breakfast. Excellent recipe and easy to prepare. I am wondering if you could use this recipe to make bread. I will definitely make these again
  • miss_tia
    24 JAN, 2015
    I have never had success with making anything with yeast UNTIL TODAY!! I cut the recipe in half, followed the steps exactly and got the most delicious rolls ever! They raised even more while baking. I will never look for another no milk roll recipe again. This one is a keeper!!
  • MS12171593
    10 OCT, 2014
    easy and simply delicious; I will be making these again and again. I like the idea of using them to make cinnamon rolls as well.
  • MS12056353
    16 MAR, 2014
    let me tell you, i have been making this recipe since i saw it in 2007. these are the best rolls. i use this recipe to make my cinnamon rolls. everyone loves them. my husband says they taste just like rolls we would get at the chinese restaurant…but mine are even better. if you are a first time bread maker this is a great recipe to start with. thanks martha for such great recipes.
  • Ali G
    12 DEC, 2013
    i have made these three times and have had delicious results every time. i've never altered the recipe and i've always made them the day before, then taken them out of the fridge a good 30 minutes prior to baking (so the pyrex doesn't explode). tenting is a must and they are done in about 35 minutes. i'm not much of a baker but i do love eating baked goods. these are so easy and fit the bill!
  • aschuchef
    2 DEC, 2013
    I made this for thanksgiving and it was a hit. Nothing that special - as you can tell from the title - but everyone commented that the bread was good and of course, I thought, much better than store bought. I followed the recipe exactly as it is except I only baked for about 30-35 minutes. I baked two batches in the same oven at the same time. If you are a totally foodie/chef, you might want to try a more interesting recipes but in general this works! Good luck!
  • wms1099
    16 NOV, 2013
    Bake @ 400 for 35 to 40 minutes? Only if you want cinders with your meal. That is way too long!!!
  • wms1099
    16 NOV, 2013
    5 cups is the most that should be added to this recipe. 6 would make it too dry. Recipe needs to be modified
  • KitchenKristi
    10 NOV, 2013
    I tried this recipe for Thanksgiving several years ago and it became a family favorite that I make every year. The recipe is perfect as it is, so posters that say it was dense or crumbly are probably not following the directions, measuring ingredients incorrectly, or using old ingredients. I have refrigerated overnight with no problems. I have doubled the recipe with no problems. I have even baked them and then reheated later. Perfect every time!

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