Above there was a response by Susan saying 2 tablespoons of yeast was a lot. I have a recipe that calls for 2 tablespoons of yeast...it makes 24 rolls. My first time trying this recipe was yesterday. The first rise called for 90 minutes but it rose in 60 minutes or less...I still let it go for the full 90 minutes. I baked them for the least amount of time and of course they were underbaked and collapsed a little bit...I was rushed and had to leave unexpectedly so when I returned home I put them back in the oven to finish. In the future I will go by how the dough doubles and not the time specified in the recipe, but as far as the yeast, I don't know how much I should use. The author of the recipe said she has worked on this recipe for five years and has finally perfected it...I thought it was great too, but now am questioning the amount of yeast. Any help is greatly appreciated!!!

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