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Dinner Rolls

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Recipe photo courtesy of Dana Gallagher

These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for Cinnamon-Nut Buns.

Source: Everyday Food, December 2008
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Ingredients

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  • ALR12684461DW
    3 OCT, 2017
    I would like to know if you are supposed to use 3 cups of flour or six cups of flour because the video says 3 cups of flour but the recipe says 6 cups of flour. Did anyone else notice that besides me?
    Reply
  • suje0102hotmai
    3 APR, 2017
    yummy
    Reply
  • MS12317868
    4 APR, 2016
    I cannot figure out how to print these recipes from an iPad mini. The rolls look so yummy, but there is no print button!
    Reply
  • Alami_
    1 MAR, 2016
    Made this by hand, and I was really scared it wasn't going to turn out nicely, but they're so tasty and delicious. I sprinkled some coconut shavings ontop, and I used coconut milk instead of normal milk, and they turned out amazing. Thank you so much for this recipe!
    Reply
  • lindagarrity323
    25 DEC, 2015
    Do you truly just sprinkle the yeast? No stirring it?
    Reply
  • angelawinchellv
    20 DEC, 2015
    I don't have whole milk on hand. But I do have skim milk and half and half. Suggestions please?
    Reply
  • maria.mcnamara7
    9 DEC, 2015
    Does anyone know if I can use my kitchen aid mixer to kneed the dough instead of doing it by hand?
    Reply
    • ALR3644501DW
      7 JAN, 2017
      Yes, I used the whisk attachment on my kitchen aid mixer and after adding yeast, switched to the dough hook. I added the flour all at once and the dough hook incorporated the flour perfectly.
    • theonlykathygm
      25 DEC, 2015
      For queries below, I made these last year and they were wonderful and delicious. I sprinkled the yeast over water to bloom, even though I thought I had to use sugar or a food source for it. It worked fine. I also used skim milk mixed with half-and-half as I had no whole milk on hand. It worked fine. I used my kitchenaid to knead the dough. It worked fine. They were delicious and gone by the next day.
  • maryfalkenhamh
    28 SEP, 2015
    Delicious....they turned out well for me....
    Reply
  • Adriana1012
    21 NOV, 2014
    I will be making these for the Thanksgiving. Was wondering if you could tell me if it is 1 1/2 cups of milk or is it 1/2 cup of milk. Just want to be sure is all.
    Reply
  • dsyner
    10 NOV, 2014
    QUESTION: "The rolls can be shaped in advance and frozen for up to 2 months. No need to defrost -- just add 2 hours to the second rise" Does this mean i can completely make them..then freeze them or or make the dough and freeze that (by adding 2 hours to the rising time of "until dough has doubled in size, about 1 1/4 hours." ? thanks
    Reply
    • Bmoya
      20 NOV, 2014
      I am super confused about the freezing part. Has anyone tried it and can clarify? It says no need to defrost so I assume let it rise an additional 2 hrs prior to freezing and then bake as usual straight from freezer? Hoping to get this clarified so it is not an experiment?
    • Maria_b
      13 NOV, 2014
      Never mind, you let them sit on your counter for 3 1/4 hours :) it says to add 2 hours to the original 1 1/4 hours Hope that helps!
    • Maria_b
      13 NOV, 2014
      You need to follow the recipe through step 3, but instead of letting them rise for 1 1/4 hours, you put them straight into the freezer. Then the day of, you pull them out and set them on your counter for 2 hours(until doubled in size) then follow through step 4 and bake them :)

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