By LDSMom128 on March 09, 2010
"A great recipe I got from my amazing Sister In-Law. She's a fantastic cook and should have her own cooking show! We make these every year for Thanksgiving! On a side not, I have a Kitchenaid stand mixer but not a dough hook, so I just used the paddle attachment and it worked fine when making the dough. The dough hook would probably be best to use though if you have it.Also, she has bread flour listed, but I just had all-purpose flour and it was also fine with it."
Serving Size: 1 (82 g)
Servings Per Recipe: 12
"These are "To Die For". Thank you for posting the recipe. I make them in the Bread Machine using the dough cycle then proceed with shaping and baking as per normal. I put a pan of water on the floor of the oven (this helps crisp up the rolls during baking). They are on the table in 2 hours and gone in 10 minutes. I bake one half/freeze one half of the dough or bake the whole dough recipe then freeze half the baked rolls for later. When needed, I put the frozen rolls in a cold oven, switch oven on to 200 degrees C and set the timer for 10 minutes only. This defrosts, warms and re-crisps the rolls. And the kitchen smells like a bakery too!"
"These are AWESOME! I tend to need to leave them in just a little longer than 15 minutes, and they get a beautiful golden color. I always make these for church - if I can get my husband to leave them alone long enough to make it there!!"