These were awesome! Thank you. I made my 1st attempt last night. I followed some user reviews and used 1/2 butter and 1/2 shortening and DOUBLED the sugar. My entire picky family agreed to keep this recipe! Today I will experiment with the leftovers that seem a bit hard this morning, so around dinner time I'll see how they re-heat. I also have unused dough I'll try and make a batch tomorrow and see how the refrigerated dough holds up. **** Okay, the rolls reheated nicely. I had the unused dough wrapped in plastic wrap for 4 days before I was able to make a 2nd batch. I found that they rose quite nicely on the counter as well as in the oven. The final product after 4 days was about 80% as fluffy as using the fresh dough. Still, very soft and delicious!

I was a bit upset after making this recipe. I love to smoke brisket on my smoker, both wood and electric. Now I know it's just a big waste of time! I also chose to pull it apart and put it back in the sauce for a while. Delicious.

I served the whole dish over Pierogies. Awesome.