These are great. I made them the morning of Thanksgiving for a small group and hardly any are left (they'll make for good leftover sandwiches, they were that big!)
I had problems proofing the yeast in the milk, though. I had to throw out my yeast the first two times, as the recipe didn't really say how warm for the milk to be. I also lost my thermometer to gauge its temperature, so that was a waste of some yeast and sugar. What I ended up doing was taking hot water from the faucet (about half a cup) and combined it with about half a tablespoon of yeast, and a third of the sugar in the recipe. I had a warmed oven turned off, and let it sit in there for about 35 minutes.
Once it proofed and got bubbly, I added in all the remaining ingredients. More flour is a definite need if you want to roll it out between wax sheets, so it won't stick. I let it rise for about 5 hours, then rolled them out, cut them up and let them rise another hour on the sheets. I melted about a quarter cup of butter to brush on the rolls, and cooked them for around 11 minutes. They came out really fluffy and soft and delicious!
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