Servings: Yields 16 rolls.
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.
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Taste was great. But it didn't rise so the rolls turned out pretty dense. So it could have been bad yeast. But not bad for a first time
These are hands down the best soft yeast dinner rolls! I’ve been making this recipe for about 8 years now and they never fail. I normally make them the night before so I don’t have a big mess in the morning. Just make the dough, allow to rise, then form in to rolls and put directly in to fridge. I take them out about 4 hours before baking time the following day to compete the second rise, as indicated in the recipe notes and it works perfect. They are always a huge hit and I make a double recipe each time. Note- this is a heavy dough so only make 1 recipe at a time if using a Kitchenaid mixer.
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