PJ, I have a question. In your recipe, you say that yeast doesn't reproduce in dough. But in the 200th anniversary cookbook, it says "By the end of the first rising the dough will contain almost twice as much yeast as it did when it started. ... Because there is twice as much yeast working, the second rising will take about half as much time as the first." A boo boo in the book? I can't wait to try these rolls. I have been looking for good hard rolls for a long time. And by the way, yesterday I made your chocolate bar thingies from earlier this week, and my family deeply and dearly thanks you. My husband came upstairs last night when he got home and as I was nursing the baby and said, "I really like this PJ person." You're a hero here. Thanks for your kind comments! Much appreciated. I wouldn't say it's a mistake in the 200th cookbook; but in the 20 years since that was written, yeast research has come a long way. We JUST learned that about yeast reproduction last month, from the folks at SAF. So - I'm going with current info. from the experts. PJH

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