I made the muffin pan version, or tried to, for Thanksgiving dinner rolls. I rolled out the rough to be a half inch thick, as the recipe says. That was much thicker than what the photos for the recipe show. I could barely fit three layers of dough into the muffin cups. And the oven spring of the rolls made them about double in size. The resulting bread had a good flavor, but was much more dense than I expected. The second proofing for the rolls was about 30 minutes. My two part question is this: would rolling the dough thinner and giving it a longer second proofing help keep the bread from turning out so dense?

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