Very solid recipe! I'm sharing a tip from another reviewer. If your house/climate is generally colder, it may take quite a bit longer for your rolls to rise. Try this...right before you start mixing your flour in to make the dough, turn your oven on to 200 degrees. Won't take long to reach temp. When it does, turn off the oven and DON'T OPEN THE DOOR!. When you have finished the rolls and they are in the covered pan waiting to rise, slip them into the oven. There should be enough residual heat to jump start the yeast and get the rising process jump started! If it takes longer than an hour, BE PATIENT, they will rise! I left mine for 50 minutes at room temp and then left them in the "still warm" oven for another 50 minutes and they were ready to go! Oh yeah, I used Neufchatel instead of cream cheese to cut the fat a bit. Also added raisens to one half.
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Very solid recipe! I'm sharing a tip from another reviewer. If your house/climate is generally...