I made these rolls for Thanksgiving dinner tonight. They were wonderful!! I received rave reviews from my guests, and many wanted to take leftovers home!!I doubled the recipe and used a stand mixer to make the one really big doubled batch (however, the doubled recipe would not be too big to mix and knead by hand). Shaping the dough balls was not difficult: I divided the dough into 32 balls and shaped them quickly. Instead of using several 8" round pans, I used two glass 9"x13" and they both fit in the oven at the same time. The rolls were close enough together to nestle and become the pull-apart buns pictured above. Because there were two pans with many more rolls than the original recipe, the baking time was 25 minutes in my oven.These rolls were absolutely delicious and will be made over and over again!

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