I really like the technique in this recipe and it was successful. After making it, I realized that I used active dry yeast instead of instant yeast and it did affect the results. I also reviewed my grandmother's handwritten instruction for making rolls and her recipe is a little different. Same ingredients (little less salt and a little more sugar) and she used crisco instead of butter (I'll stick with butter.) But she put in one-third of the flour and let it rest for 10-15 minutes. I am going to make this again tomorrow and follow her recipe and your technique for folding and cutting. She was born in 1900 and lived to be almost 106 and made these a million times. I have been intimidated and never tried to master them until your blog on the way to keep them closed. Thanks.

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