PJ, you are a lifesaver. As usual, I'm having a big spread here at my place with both sides of our family and kids and grandkids and cousins galore. Every year, the traditional dinner roll preparation gives me stress. I am so excited to try this! My mom in law's recipe is an enriched dough with milk, Crisco (yep), and eggs. Just to clarify, this usually rises twice and then a third time once the rolls are shaped. No rising at all? Just roll and shape and freeze? And maybe up the yeast a bit? This makes perfect sense, as this same basic recipe, with the addition of more milk, is the traditional cinnamon roll dough. I used to be on morning high school winter sports cinnamon roll detail, and I always made these the day before and chilled them to slow them down; baking them and icing them fresh in the morning. They rocked!

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