I have made this recipe many times over about a 14 year period, It is absolutely a wonderful recipe for rolls and very versatile, I usually make a crescent type roll with it by rolling 1/2 the dough into a circle, then using my pizza cutter to cut the circle of dough in half then in quarters and depending on the size of the circle cut quarters into thirds or halves. If you want them more like Croissants then you can make flaky layers by spreading butter (not margarine) on the circle then folding in half spread butter then fold again repeat then roll into a circle again, you will have layers and the rolls will be more flaky. When you cut the circle into pieces and are ready to make your rolls roll from the larger side of the wedge. make sure than the point is down against the pan, Baking time is about the same 12 to 15 minutes watch closely after 12 minutes, ovens vary. Enjoy, we do, my Grandson requests these rolls. When making I follow the recipe exactly, except for what I choose as a method of presentation. ALTHOUGH I do after reading some of the other reviews agree that leaving the salt out until after the proof or proofing the yeast first with out the addition of salt. Makes for a better dough. The possibilities with this recipe are absolutely endless it is very versatile.
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I have made this recipe many times over about a 14 year period, It is absolutely a wonderful...