Wow. I was skeptical, but tried this because I wanted to bring rolls to a friend's for Easter dinner. I made the dough and had it in the fridge around 11AM Saturday. I pulled it on Sunday morning, about an hour before I formed the rolls, which then had almost three hours to rise while I was at mass. I was amazed at how much they increased in size after rising, which was about 3X in volume. I only made a half batch, but messed up and made one half of my dough into 16 rolls, then made the other half into 12 rolls. They came out HUGE compared to the starting point. I made things easier by brushing melted butter over the whole disc of dough before cutting them into triangles and forming the crescents, then brushed them again before baking. I covered the pans with foil to prevent over-browning, removing it for the last two minutes. I got 28 rolls out of a half batch. I can only imagine if I'd portioned them according to the recipe that they'd have been large enough for a sandwich. The rolls had a wonderfully soft, flaky texture. I'm DEFINITELY going to use this recipe often. Thanks so much!
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Wow. I was skeptical, but tried this because I wanted to bring rolls to a friend's for Easter...