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Angie's Perfect Dinner Rolls
November 30, 2014

These are amazing! A few comments for some of the problems others have mentioned below: If you knead the dough it will get too chewy and will not rise as much. So seriously, mix just like you would a muffin batter, easy does it. Butter your hands to shape. And use that flour you were tempted to add for working into balls. Go easy on the salt. Salt enhances flavor but it also slows the yeast growth down. Too much salt will kill your yeast and result in heavy dense roles that just don't rise. No more than 4 - 5 tsp. About that flour. Use All Purpose for these, not bread flour. Too much gluten give a firm crumb. The goal here is pillowy softness. Humidity and storage time can all affect how much moisture your flour needs, not the other way around. Think of the dough like pie crust and wait until the final shaping to add additional flour. Just use a stout spoon to punch down. Again, no kneading! Big batch means more to freeze! After the final rise before shaping, scoop out as much as you want to bake right away and stash the remaining dough in the fridge. Shape and let the rolls rise. Now, Line a cookie sheet with wax paper. Shape balls of dough and position on the paper without touching and put in the freezer. If you don't have room for multiple pans, stash the remaining dough in the fridge and set up a production line. Congrats you now have rolls, the making of monkey bread, breadsticks, you name it. Store in a plastic bag or tub. Thaw, covered and shape and bake.

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