Servings: Yields 16 rolls.
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Remove the dough from the bowl, shape it into a neat ball, and then return it to the bowl. Lightly grease the sides of the bowl and cover the top securely with plastic. Let rise in a warm spot until doubled in size, about 45 minutes.
Make Ahead Tips
You can make the dough and shape the rolls up to a day ahead of baking. Take the recipe to the point where the rolls are shaped and in the pan but not yet proofed and immediately refrigerate them. About four hours before you’re ready to bake, transfer them to a warm place to let them proof until almost doubled before baking them.
These rolls are very good and very easy to make! Been making it for a few years now.
These are wonderful rolls; they're tender, moist, flavorful, and beautiful. I've made them at least 30 times and I'm never disappointed. I don't usually eat white bread, either!
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