I give the rolls a 5 but I think I'd give the directions about a 3. First, if you use 4 cups of flour and mix it all with a mixer, you will end up with a very, very soft dough. Unless southern AP flour is a lot drier than northern AP flour, I'd guess you are going to add 3/4 to 1 1/2 extra cups of flour in the kneading process. I used my dough hook to knead, added 3/4 c. flour while kneading and still ended up with a very soft dough. (I love to knead by hand but this was just too soft and sticky). Second, I'm still not sure if I am reading the directions right but it looks like they are putting 16 rolls in each 9" cake pan. If so, your rolls will be very "squashed" I divided my dough in half and made one-half into dinner rolls. I started out with a 9" cake pan but they seemed too crowded so I switched them to an 11" diameter deep dish stoneware pizza pan and that was better. The rolls were delicious and the stone made them "crusty" but some of the rolls still seemed squashed. I used the other 1/2 of the dough to make 8 nice-sized raspberry cinnamon rolls -- yum. Moist and not too heavy. These rolls are heavier than my favorite dinner roll recipe but one of the big advantages is a fairly short first and second rise. I'll definitely keep the recipe handy and will experiment with pan sizes.
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I give the rolls a 5 but I think I'd give the directions about a 3. First, if you use 4 cups...