The dough is rising as I type, and it is some beautiful dough! But I'm wondering why you called for all-purpose flour in the recipe instead of bread flour. Ever since I discovered KAF bread flour quite a few years ago, I have used it exclusively whenever I use any unbleached flour in yeast baking. It seems that these rolls will be awfully big if I make just 9 so I'm going to try making 12.

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