I just made your Soft White Dinner rolls and loved the "yeasty" taste they had, similar to what my grandmother use to make. (I used your instand yeast, and powdered milk). They were a little dense, although that was not a bad thing, and I wondered if these golden pull-apart butter buns were lighter...also do they have that nice yeast taste the soft white dinner rolls have? Thank you. I am making rolls for 30 people for Thanksgiving and appreciate all the feedback you have on your web site. The two recipes are very similar, Betty. I believe the pull-apart buns might be a tad less dense/moist, though a lot really depends on how long you let them rise, and especially on how long you let them bake. I can't comment on whether they have the same yeasty taste, as that's a matter of your palate vs. mine; neither one tastes particularly yeasty to me... Why not do a practice run with the pull-apart buns this weekend, then decide which recipe to make for Thanksgiving? Good luck - PJH

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