Susan, thanks for clearing that up. I did a side by side test with dough baked the same day and baked the next day - using SAF instant yeast (and a recipe from yeast-maker Fleischmann's). The result? I preferred the rolls held overnight. The added time in cool fermentation gave them a lighter, fluffier feel. So you are spot on - no need to abandon the instant yeast. Thank you for the excellent responses on my Parker House roll questions. Now it's time to play with King Arthur's recipe featured here!

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