Instead of serving traditionally shaped rolls, Food & Wine’s Laura Rege cuts the dough into wedges and arranges them in a baking dish for a fun and unexpected presentation. The tender rolls also get great golden-yellow color from the addition of butter and eggs. Slideshow: More Dinner Roll Recipes
Made a double batch of these at Thanksgiving. They were fantastic, we even had them the next day with leftovers and they were still quite tasty. Easy recipe to follow.
Made these for Thanksgiving dinner and were a huge success. Have always made the standard 60-minute rolls which are good but these were great. Fairly simply and straightforward. I made them into individual rolls. Made them the day before and reheated for dinner, reheat well in oven. They also keep well in a zip-top bag and are just as delicious several days later. Will make a batch for Christmas dinner and am sure they'll be a hit!
These were not good. I am very comfortable with baking bread and rolls. I knew from the start that the dough was too wet to respond; it did not rise well at all. But the problem was stronger with the bake - the top never colored, but meanwhile, the bottoms burned. Not a good recipe for me.
