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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Seriously, these rolls are so delicious and incredibly easy to make! My husband couldn't believe that I had made them! Thank you for the wonderful recipe.
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!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?