I made these yesterday, and they were a big hit. One difference was that I only had "bread machine" yeast; wasn't sure if that is the exact type of yeast as the recipe specifies, but everything seemed to go well. In the morning, I let the bread machine take over through the first rise. After that, I followed the directions exactly. Three hours in the refrigerator. The only thing I forgot was to brush the egg white wash on the rolls before putting them in the oven--oops! The crust was a little thicker than I like, but I think that's an oven temp problem, as the rolls were deep brown after only 16 minutes. Will check my oven temp with a thermometer later today and see if that's the problem. So thank you for a terrific recipe! I can't wait to make these for my mother--she loves hard rolls!

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