I made these rolls tonight (followed exactly except I added dough enhancers for better or worse- non diastatic malt, lecithin and ascorbic acid) and they were just amazing. My husband said they were the Krispie Kreme of donuts- light as a feather and so delicious. I will make this my new dinner roll recipe. I used half the dough to make cinnamon rolls and they were perfect too. My only problem was getting the softened butter mixed in uniformly with the flour. Would it change or hurt anything to melt the butter? When I added all the flour the dough went dry and I had a difficult time mixing the butter into the dough. My kitchen is very dry because of all the cold weather and dry heat. Still the recipe is forgiving because in the end they were perfect. Thank you so much! This is a recipe I plan to commit to memory.

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