I cut this recipe in half to 18 servings. I also used my Kitchen Aid to make these rolls. I just proofed the yeast in my mixer bowl with the warm milk and sugar for ten minutes, then added the egg, melted butter and dry ingredients. This needed just a touch more flour to get it to form a non-sticky ball, just over a quarter cup. I kneaded it for five minutes with my dough hook, then set it to rise in a greased bowl on a warm heating pad. This was quite slow to rise, it took almost two hours to double. After I formed the rolls, I plopped them in greased muffin tins, covered it with saran wrap and let them rise again. It took over an hour to double. I did NOT get 18 rolls out of a half recipe, I got eleven smallish rolls. The rolls were wonderful, fluffy and very tender--the flavor of them was fabulous. I just wish that they'd risen a little bigger. That's not a deal breaker, the rolls turned out just fine irregardless.
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I cut this recipe in half to 18 servings. I also used my Kitchen Aid to make these rolls. I...