I'm planning on using this recipe for rolls to be served with Thanksgiving dinner. It's Sunday today and I'll bake on Thanksgiving/Thursday morning. I figure I should use about 3 ounces of dough for each roll. So my questions are 1) How long should I bake for? 25 minutes seems like it would be too long for a little loaf like that. 2) Should I / would it be helpful to score each roll as I would a full-size boule? Also, an observation - I used active dry yeast rather than instant so I multiplied the amount by 50%, and the dough doubled in WAY less than 2 hours - actually in about a half hour! (my kitchen was warm from other bread I was baking)

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