I made these rolls, fresh, didn't freeze the dough, and they were awesome. My only question is - and bear with me, I'm very new to yeast bread-baking - the surface of my rolls was not as smooth as I would have liked. They were kind of rough-looking, even though the dough balls *looked* pretty smooth in the pan. Are there any tricks to getting that beautifully smooth top crust finish? I did brush them with butter out of the oven...

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