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Classic Dinner Rolls

Reviewed: Jan. 3, 2013
Great recipe! Light, flaky rolls even taste wonderful the next day. Rolls came out perfectly with recipe followed as-is. No proofing needed if liquids are at 120 degrees and using rapid yeast. Did use kitchen aid for most of kneading, hand kneaded for about 2 minutes. Rose beautifully on a covered, warm stove top. I did only get 9-10 rolls with this recipe though.
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