If you form 16 rolls from the recipe, they will come out quite large. I made 30 traditional-shaped rolls from this recipe and the rolls were a smaller, better size. (You can always eat two!) After I formed the balls and placed them into the 13” X 9” pan, I tightly covered the pan with cellophane and popped it into the freezer. That was about one week ago. This morning, I pulled out three frozen balls of dough and placed them into a small loaf pan sprayed with “baking spray” and covered it with cellophane. I went to work and left this pan out all day to rise. When I came home, the rolls had risen in the pan. I baked a tri-tip in the oven for dinner, and when I took the roast out of the oven, I put the little loaf pan in. I baked the rolls for 11 minutes on 350 while the meat was “resting.” They came out wonderful. It is a good thing I only baked 3 because we would have eaten all of them. I figure this way, I can pull out however many I need for one meal and we will always have them freshly baked.
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If you form 16 rolls from the recipe, they will come out quite large. I made 30...