I made these in the KA, kneaded for about 10 minutes, let the dough rise for about an hour, punched down and deflated the dough. From that point, I followed the rest of the recipe. The texture is light, the rolls are tender, they have just a hint of sweetness, and they cooked perfectly at 15 minutes. Great dinner rolls, but will make good slider buns or a bun for a breakfast sausage patty. I might try an egg wash the next time rather than brushing them with butter. Thanks, Beth, this is a 5-star recipe, we loved it!
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I made these in the KA, kneaded for about 10 minutes, let the dough rise for about an hour,...