Oh, lovely! These are quite similar to the Lion House Rolls we have here in Salt Lake. I made a giant batch for Christmas (six cups of flour) and we MOWED through the whole thing. I cut ours into 2x4 inch strips and rolled them up like little carpets. I've been meaning to make them again using buttermilk instead of regular milk, but your recipe looks wonderful, and I'd like to try it next time I'm commissioned to make rolls. There is just nothing like hot, buttery, soft rolls right out of the oven. Thanks for the excellent shaping demonstration, and I'll let you know how it goes when I make some. We'll look forward to hearing from you after your next batch. And thanks for the buttermilk suggestion - I'll give it a try for sure. PJH

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