I made these over the weekend and they were fabulous! And SO easy! I had never used dough relaxer before and it made a big difference in how easy it was to roll out. My only question is, what would you recommend when I need to prepare the dough a few hours before baking? In other words, let's say I'm going to be baking them at 6:00 but will be tied up from 3-6. Can I get them ready for the second rise by 3:00 and then just let them sit for two or three hours instead of just one? Or if they rise for too long will that be a problem? Thanks for your question. If you were to leave the rolls out at room temperature to for that extended period of time, they would over proof and collapse. If you need to slow down the rise, just put the pan of rolls in the fridge. They will still rise, just more slowly. This is called 'retarding the dough'. Another benefit to this longer, cool slow rise is that more flavor will develop. When you are near ready to bake, take the rolls out, and finish proofing at room temp, and then bake as usual. Happy Baking! MaryJane @ The Baker's Hotline

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