Any suggestions on how to make these for a big Thanksgiving crowd? (34 people) These would be made to bring to a relative's house where I'm guessing oven space would be at a premium so probably couldn't actually bake them there - maybe just warm them a bit when everything else is out of the oven. Can you triple the batches at once - or would that be too much for the mixer? (I have a fairly heavy duty Kitchen Aid 6qt Professional 600 stand mixer). Would I bake them and try to keep them warm or let them cool and re-heat? These rolls look awesome and I'm sure they'd be a real hit (much better than the supermarket brown and serves we usually have...)

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