I would love to make these for Thanksgiving, but I have two questions: 1) Can I successfully cut this recipe in half? I don't need *quite* so many rolls. 2) May I use active dry/rapid rise yeast in place of the instant? If so, in what amount? Instant yeast is difficult to find in my area. Thank you so much for your assistance! The whole reason for this recipe is to get a big batch of rolls, rather than double another recipe. You could cut this recipe in half to get the amount that is best for your needs, or check our other recipes (Golden Pull Apart Butter Buns with a yield of 16 rolls OR Soft White Dinner Rolls also a yield of 16). If you use active dry yeast, be sure to dissolve or proof in warm water first. Use 1/2 cup of the water called for in the recipe - after 10 minutes rest it will be ready to continue with the rest of the recipe. You'll be disappointed if you use rapid rise yeast, as it only provides one rise - not twice as this recipe requires. Irene @ KAF

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