Follow-up to my 11/19/12 post. I ended up shaping the rolls and refrigerating. I allowed plenty of time the day of baking for the dough to come to room temp and then finish rising (about 90 minutes altogether). The rolls baked up beautifully but the texture was not as light as I expected. I thought my dough, though very smooth after mixing, was a bit dense. I measure by volume but even at that, I think I perhaps I needed a bit more liquid. I will try again to get a better feel for the dough. I love the shaping technique! So easy!!!! A much better shape than my cloverleafs for mini turkey sandwiches the day after Thanksgiving. Glad they worked fairly well for you. Suggestion: if you measure flour by weight rather than volume, I'm betting you'll get the lighter roll you prefer... PJH

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