Oh, PJ - these are DIVINE!! Love your potato slurry method, and your in-depth instructions. Followed the recipe as stated, and without your advice, I would have been tempted to use flour to keep them from sticking on the board when forming rolls. Instead, I greased the board a bit and kept the dough rather sticky. Perfect! I followed the suggestion in an earlier comment to refrigerate overnight after the first rise, and was very pleased with the result. I've been making homemade butter crescent rolls for 20 years - but I think that recipe has been replaced. :-) These were the hit of the Thanksgiving spread. Next time, I'll make a double batch to be sure we have some for sandwiches the day after! Thank you!

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