Dinner roll nirvana. Light, tender, buttery, moist, yeasty little mouthfuls of deliciousness. The one and only recommendation I would make is to cut the sugar if you're looking for a dinner roll and not a sweet roll. I used 6 Tb, which gave a subtle hint of sweetness to the flavor, but stopped short of defining it as more appropriate for a sweet breakfast roll. Easiest way to cut? Use a pizza cutter to cut your rolled circle into quarters, then divide those quarters in half to make eighths, then subcut those in half to get 16. All cuts need to intersect at one point in the center of the circle. After cutting, spread with the butter (I don't melt - just use softened butter. Melting is an unnecessary extra step and one more item to wash) then roll up each wedge as described in the directions. Be sure to wait sufficient time after shaping the refrigerated dough into individual rolls for a complete rise. For me, that took about an hour and 20 minutes (your timing could be more because of kitchen temp. I'm in south FL, so it's always pretty warm.) This step yields the maximum lightness of texture, just as rushing things will contribute to a heaviness in your finished product. I've made these countless times now. Perfect every time. Superb heirloom recipe. Thank you for posting it.
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Dinner roll nirvana. Light, tender, buttery, moist, yeasty little mouthfuls of deliciousness....