These look delicious! But 12 rolls is more than I can use at one time. So I have a few questions. Do the baked rolls freeze well or will they dry out? Or can I cut the recipe in half? Also I'm a high altitude baker (5000 feet). What adjustments should I make? Thanks for your help.These rolls freeze great. For high altitude bread baking, decrease the amount of yeast by 25%. Your dough will rise a lot faster so make sure your bowl is large enough, and as always make any adjustment to the flour and water to get the right consistency. betsy@kaf

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