These rolls are fantastic for sandwiches and picnics. If you like, you can sprinkle them with poppy seeds or sesame seeds before you bake them.
Took shortcuts. These are wonderful! I have made these several times already, and the only two changes I made are 1. I use butter on the top rather than an egg wash. 2. I make them a little smaller, with up to 18 in a batch. That having been said, these really are wonderful, homemade rolls! Another review mentioned freezing the dough, and I have found that it works well. Here's how: make the dough, then divide it into the rolls, shaped appropriately. Do not let the dough rise, but freeze the pieces on a flat baking tray. After they are frozen, you may store them in a freezer-appropriate container - I end up with two layers, separated by greaseproof paper. Freeze, then when it is time to bake a few, take the desired number of rolls, then thaw the dough on full power in the microwave for 50 seconds. Let them rise in a warm place for at least 40 minutes, then bake them as the recipe says. This is a great way to make just a few rolls, as you need them. Good luck! - 08 Oct 2008
Altered ingredient amounts. Absolutely delicious! I was a little leery about the bread being sweet, so I cut the sugar down by 1/2 tablespoon. I also didn't have any powdered dried milk, so instead of the water, I heated some skim milk and added it. I found these rolls to be superb, and not sweet at all. I think the criticism that the rolls were heavy can be fixed by letting the rolls rise an additional 15 minutes. Also, you needn't bother with the egg white wash! If you want glossy rolls, just rub a little butter on the tops after they come out of the oven. They will wow your family at dinner, with such little effort! - 08 Oct 2008
Something else. Excellent recipe. I divided the dough into clover shapes (three round balls of dough in the same muffin tin cup) and egg washed. They pull apart beautifully! - 08 Oct 2008