I wanted to give these a five stars, but there were some things not noted in the directions that really disappointed me. I've noticed that reviewers have pointed out to not make the milk too hot (as it will kill the yeast), but one thing not really mentioned was to not make the milk too cold either (about 100 degrees F). The second thing I'd like to point out is to still add salt, though you could cut back a little, when using salted butter. I found that all the sugar in the rolls really cover up the salt in the butter-- either that or you can cut back on the sugar. The third thing is when the recipe calls for .25oz of yeast, it means 2 1/4 teaspoons. I must agree with others that they were only good when fresh. The flavour was great, the flaw was the rising of the yeast. You must let it really proof, and when I say proof, I mean really proof. Let the yeast start foaming. That's one of the biggest problems when making bread. I probably won't try this again, but for others who plan on giving this a shot, hope this helps a bit.
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I wanted to give these a five stars, but there were some things not noted in the directions...