These rolls are wonderful!! I left out the added yeast and let them rise for about 6-10 hrs for the first rise (I couldn't get to making them as soon as I wanted to after this rise, but they still did beautifully in the second rise and in the oven). Besides rise time, the only change I made was that my dough initially needed more water (maybe 1/4-1/3 Cup) to come together in the mixer. This may have something to do with different hydration levels of starter. Also, I added a few tablespoons of maple syrup to my melted butter and this not only aided in the browning, but gave it a light, but wonderful sweetness. Thank you for the recipe very much!!!

• Reply