Okay, I tried it again, this time using active dry yeast. I agree, the flavor is better! I know I'm still not using the type of yeast you recommend, but at least I'm moving in the right direction. This time I only baked six of the rolls; the other six were thrown in the freezer at the point where the others went into the fridge. Looking forward to seeing how those beauties turn out! Thank you for a delicious recipe.

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