Kathy, you can use water that's anywhere from 40-50 degrees F to make your rolls that will be frozen. Milk (or water) straight from the fridge is perfect. You can use milk that has a higher fat percentage in it if you like; there won't be a notable difference. And for your last question, yes: you'll want to use about 20% more yeast than what the original recipe calls for. (In this case, you'll want to use 3 teaspoons total.) Happy baking! Kye@KAF

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