A week ago I made a batch of this dough, following the instructions, and the second day baked one loaf with moderate success - tasted good but few holes, and I didn't stretch it out far enough. Yesterday, day 7, I baked two more, fine taste, heavy and tough crust, probably needed another five minutes in the oven. I did spritz and also had a pan of boiling water in the oven. The 4th and last batch of dough is in the freezer. I'm considering thawing that, dividing it into golf ball size balls, flattening and folding the, etc., then dropping each into a lightly oiled muffin cup, hoping for nice rolls. Any comments or suggestions? Oldone I would suggest portioning the dough into 2 oz. pieces for the muffin tin. You will need to shape them into rolls instead of flattening and folding. For the future, if you plan to freeze your yeast dough, be sure to add 1/4 tsp yeast when you mix it to help ensure that it "wakes up" when thawed. ~Amy

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