Unbelieveable? Yes, ma'am! I used my Kitchen Aid mixer to make these rolls. I proofed the yeast (two packages, for those who wonder how much yeast to actually use) with the warm water and sugar for ten minutes, then added the milk (I used lowfat buttermilk), melted butter, eggs and all the dry ingredients. I did need just a touch more flour than the recipe stated to get it to form into a ball and jump on the bread hook. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or more, adding more flour when the dough would stick to the bottom of the mixer bowl. I set it to rise in a greased bowl on my heating pad for an hour, then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll?), covered them and set them to rise on my heating pad until they doubled. Right before baking, I lightly brushed them with a little melted butter. 400* for 15 minutes was absolutely perfect. HUGE dinner rolls that were soft, fluffy and absolutely wonderful. Bakery quality. What a wonderful recipe! NOTE: Watch these in the oven, they do have quick minute or two where they could burn. I almost had that happen but I caught it just in time.
Was this review helpful?
67 users found this review helpful
Unbelieveable? Yes, ma'am! I used my Kitchen Aid mixer to make these rolls. I proofed the...