Michael, I think rolling the dough a little thinner may be helpful when making the muffin tin rolls, and giving them a longer second rise should result in lighter textured rolls. I'm wondering if your milk/butter mixture was still a bit too warm when you mixed the rolls, which would cause the dough to rise more rapidly. Be sure to allow the milk/butter mixture to cool to about 110 degrees before proceeding to the next step. Barb@KAF

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