These are easy, rich and delicious. I mixed up the dough and refrigerated it for 2 days before shaping into rolls and baking. The directions are right on target and the rolls were a big hit at Thanksgiving dinner. They are also wonderful wrapped in foil and reheated.
okay don't leave out the sugar!!!!:) still editable but it taste like cornbread rolls, that is the best way I can explain it.. I still liked this recipe a lot..
This recipe produces soft, light, rich dinner rolls. The only deviation I have made is on occasion I have substituted room-temperature sour dough culture for the water. It may need a tad more flour or water depending on the atmospheric gods. My family loves these rolls. I have made larger rolls (75 grams) for sandwiches. My husband loves sandwiches with these rolls.
My bread making skills are pretty limited to dense loaves, never light and fluffy like the rolls here. These came out fantastic. I followed the instructions and didn't make any changes except that I added a half a tsp of sugar to the yeast and let it sit for 10 minutes instead of 5. They reheat well and will make an excellent addition to thanksgiving this year.
I don't know what happened, but I baked them at 375 for 15 minutes and they were black on the bottom. Tasted the top halves to see if I should try it again, but wasn't impressed by the flavor (or lack thereof).
These looked just like the pull apart rolls in the bakery, except that these tasted better. They are wonderfully feather-light and buttery. I used 4 1/2 cups flour and mixed in my bread machine. I made the first 12 (9x13 pan) immed.(no chilling) and the dough is soft (not too sticky) but I read that this makes the best rolls! 24 hours later I made the second batch. The dough did was much more compact and did not need any flour. The first batch seemed slightly more fluffy and the second had a slightly firmer crust (I preferred the first). My rolls turned out just like your photo, Sharlene! I'll be making these again soon. Roxygirl