It is a good thing that my computer screen is upright instead of on the desk in front of me...I am starting to drool just thinking about these rolls. Made them last week. Refrigerated overnight before letting the dough rise. Took dough out of fridge in the afternoon, shaped them into rolls, not baguettes. Let them rise, then baked a few on parchment, the rest on non stick foil and we like the foil rolls the best. They are indescribably delicious! ! !. The chewiness we have been searching for combined with wonderful taste. I sprinkled them with a lot of sesame and poppy seeds. I've made them 3 times so far. The second time I somehow managed to leave out the milk powder and the right taste was not there. We all LOVE this recipe..thank you very much. I am not new to baking but am new to using KA flour...I will never use another brand after using KA. The difference in the dough and taste is amazing. Even filling my flour bin caused me to tell my hubs to come see the "silkiness" of the KA flour. Made the "stuffing bread" today. It is cooling now. Yes...drooling again. :)

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