Without a bread machine, it's a bit difficult to make this recipe. After my first batch failed to rise, I learned these lessons: 1) warm cold milk to 100 degrees, by microwaving it for 1 minute on high, then dissolve the yeast (I used 1 packet of Fleishmans Rapid Rise yeast - the kind that comes in a 3 pack attached to each other from Wal-Mart), 2) I used all-purpose Gold Medal flour after reading that bread flour made these rolls tough, 3) definitely heat the oven to 200 degrees, then turn it off and place your bowl of dough in there to rise (I have a gas oven, but placing it in the oven with the pilot on was not enough heat for the dough to rise -- by the way, the dough increases in size about a 1.5x its size (not double) 4) use a lot of flour when rolling out the dough - flour the counter, pin, and hands, otherwise, it'll be impossible to roll into a pinwheel, 5) you don't need to let it rise again after rolling, filling and cutting the dough, 6) If you want creamy white frosting, don't add vanilla extract -- my turned out a golden yellow frosting (not as appetizing).
Once I got all these steps right, they came out wonderfully! About 12 small - medium size rolls.
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Without a bread machine, it's a bit difficult to make this recipe. After my first batch...