They did pull apart into separate rolls,but they sure didn't look like the picture on the recipe.

Many dinner rolls are baked this way and are what's known as 'pull aparts'. They look delicious.

Yummy

Absolutely normal. If you want them separate you put them farther apart or make them smaller. Still you can get more loft as the rolls hold each other up when you bake them this way. So Not a Fail.

Those look pretty good to me! Where's the butter? :)

This is the photo from the recipe..

Cooper, I melted a giant chunk of my favorite President brand fancy French butter and dumped it all ver them fresh from the oven.

So don't leave us hanging -- share the recipe. please! I'm trying not to drool all over my keyboard. And losing the battle. =)

P.S. -- I think yours look more appetizing, truly!

They look wonderful!

Your rolls look delicious! Now I’m craving a hot roll with honey and butter. Yummy!

Nothing ever looks like the photo, probably not even the photo! Share the recipe!

https://www.momontimeout.com/the-best-dinner-rolls-recipe/#recipe

They look really good!

Looks good to me. I'd eat it.

Honestly, yours look the best. They should use your photo in the recipe.

Not a fail at all! They look great.

The photo from the recipe looks like those packaged brown & serve rolls from the grocery store, which are usually pretty blah. Yours look delicious! I'd say it's a win!

Thanks for the link to the recipe, I'm going to check it out now, and save it, just in case the weather ever cools off enough to make me willing to use the oven.

Rusty

I would not call that a fail. Besides, if your SO loved them and they look so good, why question your skills? I’d eat a plate full.

I did some funny looking baking this week, too, so you have some empathy. :) Mine were my fault, though. I just couldn't be bothered with beauty. :) Tastes good is tastes good. :) Success!

that is a lot of yeast

They look scrumptious! And with all that butter, goodness they must have been a delight. I can smell the yeasty goodness from here.

They look delicious to me! I copied the recipe too.

They look great to me!!!

My ex SIL used to work in publishing. You wouldn’t believe the tricks they used to produce those recipe book pictures. eg spraying food with hairspray to make it glossy.

When you place the formed rolls in the pan leave a good inch between rolls, and brush with melted butter before pitting into the oven. I also suspect one of the reasons your rolls lookled a little "mottled" on top was they were a bit floury on the outside.

For a really yummy pull apart roll, dip each roll ball into melted butter befor placing in the pan. they pull apart more easily and more butter is always better!

And remember if you have any leftover, they make awesome bread pudding!

I can almost smell the goodness!

I know another thing that helps is to make the dough into tight balls by pinching the undersides together very tightly. That's what makes the nice domed top as it rises and bakes.

As long as it's fluffy and tastes good, the way it looks isn't the most important thing.

My grandmother would make cloverleaf rolls in muffin pans. Put three small balls of dough into each cavity for each roll. She also always saved half of her dough to bake the next day.

I agree that that recipes uses a lot of yeast. For that amount of flour, I would use no more than 2 teaspoons (not tablespoons) of yeast. I also use half that amount of sugar, but you may prefer for them to taste sweet, as the author does.

My daughter also has a recipe for delicious rolls and hers also calls for more yeast than you'd expect: 1 & 1/2 Pkgs of yeast to 3 cups of flour. Her recipe only makes an 8x8 pan, so I guess you could double the yeast and flour for a 9x13.

I've never had such a problem but I've also never used a pink baking sheet. That could be the cause, the reason why they turned out disappointingly.

(Kidding, we don't make dinner rolls and I know nothing about doing so. But using a pink sheet can't be helpful)

I reject that slanderous accusation against my beloved pink bakeware Elmer!!!!!

Indeed, using pink ANYTHING makes EVERYTHING better!

(Fans herself indignantly)

Who cares what they look like! If they taste good, it is a win. I agree with above they look great to me.

I also thought it was a fail because of the dough itself. I think perhaps it needed more flour, as I couldn't really roll them into rolls. The dough was terribly loose sticky and I resorted to oiling my fingers, doing my best to form it into a mass, and dropping it on the baking tray. But I followed the recipe!

I bookmarked it! I think your rolls were a HUGE success! I do agree with Lars...too much yeast and sugar. King's Hawaiian rolls are sweet dinner rolls sold here....that's what they sound like.

The large amount of yeast was probably recommended because of the short first rise. More yeast, faster rise....less yeast slower rise.

Sometimes i make bread and rolls with lots of sugar and sometimes with none at all...sometimes I use honey, sometimes molasses, sometimes brown sugar....it's all good.