Made these today. Turned out okay despite my missing the part about letting the rolls rise for 2 hours at room temperature. I put them in the fridge for 3 hours. Thank you for the recipe. I will try these again tomorrow and follow the rising instructions. Obviously, you did fine, Lea. Long, slow cool rises are great for doughs like this; they really help to develop flavor. It will be an interesting experiment to see what the difference between the 2 batches turns out to be. Susan

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