Soft White Dinner Rolls

Page: cooking.nytimes.com/recipes/8138-soft-white-dinner-rolls

| Course Type: Breads

(1 review)

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Recipe Review

I made these with buttermilk and added 2 tablespoons of chopped fresh rosemary. I also made them bigger (yield of 14) and baked them about 18 minutes at 400 degrees convection. Very nice indeed. Will do another batch with basil.

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