If a dough doesn't fully rise and then fall you can still make great rolls Melissa! If you have time to squeeze in a bit more time at warmer temps that's great but don't stress too much if you don't. They simply won't have quite the same texture or taste as the fully developed ones. Luckily if it's your first time making the recipe you probably won't even be able to tell what you're missing (until of course you make them again with a little more rise time)!

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