About this recipe: Soft and tender dinner rolls with the wonderful smell of fresh herbs.
I made these rolls twice. The first time I did the recipe by the letter and was very disappointed. Though they smelled divine while baking, the taste left much to be desired. After all the word of chopping fresh chives and parsley, you couldn't even taste them! Besides that, the rolls were flat and just looked sad. The second time I made the recipe I tripled the herbs and made only 15 rolls. I also added some butter and fresh garlic to the egg white brush on. The results were steller. The rolls tasted slightly herby and were big and fluffy. I whipped some of the leftover chives into butter, making chive butter, and served it alongside the rolls. They were a big hit this way. - 26 Nov 2006 (Review from Allrecipes US | Canada)
Delicious, have made it twice now. I found that I needed to add about 2 cups of water to the dough when mixing it to get it to pull together properly. - 26 Aug 2001 (Review from Allrecipes US | Canada)
These were nice, big, tender rolls. I only put 15 in a 13x9 inch baking dish and 3 in a pie plate. They took about 30 minutes to bake, and were very good. I added parmesan cheese. Thanks! - 04 Mar 2002 (Review from Allrecipes US | Canada)