My husband and I live in WI, but lived in NH for years. When we used to visit friends in VT we always made a stop to get Ba Ba Louis rolls. I made these yesterday and various issues kept delaying the process. I was doing all the various steps, just not in a particularly timely fashion. Anyways, we finally got to bite into our first roll at 9:00 PM (!) last night. My husband and I each took a bite, chewed a few times, then with mouths still full, mumbled, "Ba Ba Louis! rolls!". I am just thilled to have this recipe. One question though. Considering the considerable time investment required, can one double this recipe? Is it just a matter of doubling everything, or am I safer making two separate batches. Ba Ba Louis rolls always came out of the freezer fine and I'm sure these would too. You can double everything except the yeast in the starter - use the same amount of yeast in the starter, but double the yeast to 1/2 teaspoon in the dough. I think that should work well. Glad they floated your boat! :) PJH

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