Made these today without the yeast, using them as the base for ensaymada (a traditional sweet bread in the Philippines). I let the dough double, shaped the rolls, then placed them in the refrigerator overnight. This morning, I took out one pan and placed baked it straight from the fridge. I placed it in the cold oven to see if the yeast would spring back to life. The buns did not rise overnight at all, and they were quite hard to the touch when I took them out, so I was very worried. They did rise and were soft and puffy! I placed the other pan of buns in the cooled (but still warm) oven and let them get puffy. Then I turned the oven on again to 350, without taking the buns out. This batch was much puffier than the first. So next time, I think I will let the rolls rise a bit before refrigerating them. Then the next morning, I will bake them straight from the fridge and into a cold oven. The hubby and kids loved these. Looks like I've just found a way to make ensaymada a little bit healthier :)

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