My “best” dinner rolls take about 26 to 28 hours from start to finish, depending on the temperature of my refrigerator and the temperature in my kitchen. Actually, any yeast rolls I make should sit for a while after they’ve come out of the oven, if they're to be enjoyed at their best, and with the nicest texture, so the total time is closer to 30 hours. I’ve adapted the recipe to make it possible to prepare the dough mid-day and enjoy the rolls at dinner. Instructions for the longer rise are included below. These are not sweet, as so many dinner rolls are. Nor are they yeasty. But they are delicious. Enjoy!! - AntoniaJames

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