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My grandma's dinner rolls used to take her all Saturday, now I bang out 4 dozen before work
Grandma Rose would start her rolls Friday night and we wouldn't eat until Sunday lunch, and she always said the dough needed to rest twice as long as you think. Last week I did the same recipe in about 3 hours with a stand mixer and a warm oven, and they came out close but not the same. I think the slow rise actually did something to the flavor that I can't fake with speed. Anyone else find that rushing a dough ruins it even when the timing math works out?
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