OMG!! These rolls are fantastic! I didn't bother to let them rise overnight, there is no need. I made the batter, using cubed chilled butter rather than oil, and allowed it to settle in the bowl for an hour. It didn't really rise in that hour, but it allowed it all to rest. then I dumped the dough onto a lightly floured surface and formed it into one big flat-topped ball and cut it into fourths using a big knife. Each fourth I moved to another lightly floured surface and patted down with my hand and a rolling pin. Although the dough was sticky, if you don't handle it too much (and a pair of gloves on your hands helps to keep it from sticking to you) and just work with the dough you can get it to be a consistently thick flat round circle without adding too much more flour. Then I used my pizza cutter to make "slices" and rolled each one up to look like a croissant. I placed them on a baking sheet with parchment paper with space between them, and covered them with a towel and let them rise for 2 hours. When I came back they were perfect and ready for baking. I took them to a Mothers day dinner and everyone wanted the recipe and wished there were more!! Fantastic, light and fluffy. I will definitely make these again. thanks.
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OMG!! These rolls are fantastic! I didn't bother to let them rise overnight, there is no...