One question I have relates to the rise level of the dough vs. rise time before baking. Since the suggested 2-4 hour rise time before baking can yield significantly different results in the height of the rolls (depending on the temperature in the kitchen), it seems more helpful to know the desired height of the rise compared to the pan prior to baking. The picture suggests a rise half way up the pan and rolls touching, but your rolls look much more tight and not so puffy. Can anyone share their advice on this, please? I'm new to this recipe and not sure when to pop them in the oven...What level of puffy rise am I looking for exactly? Also, after rolling my dough and spreading out the filling, my dough was very soft and fluffy that after cutting them, some of the sides slid down. Should I refrigerate the dough again after rolling the dough out and filling them, so that it stiffens the dough enough to prevent the sides from drooping?

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