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Classic Dinner Rolls
February 12, 2011

These were the best dinner rolls I've ever made- so fluffy and soft, with just the right amount of sweetness, not too much. I used my KitchenAid dough hook to knead them for 6 minutes. I brushed them with a little melted butter before baking and again when they came out of the oven. I baked them in a Pampered Chef stoneware deep-dish pie pan (buttered); the bottoms of the middle ones didn't brown, probably because of the pan, but they still tasted fantastic. I made them at lunch time - we were going to have them with dinner tonight, but we tore into them and ate every single one of them up right then & there! Good thing I still have plenty of time & ingredients to make another batch in time for dinner...

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