I just made a half batch of these for the first time, and they turned out great. I started the dough and had it to the "rising" stage by 8 AM, formed the rolls after seven hours, then let them rest for an hour before baking to have fresh rolls for dinner. They are very good as is, but I think I'll add some Italian seasoning and/or garlic salt the next time I make them, as there is definitely some room for tweaking depending upon when you want to serve them. I'm interested to see how they hold up after they've had a chance to cool off. I can definitely see how, if serving to a crowd, one would likely not ever get the chance to find out. Fresh out of the oven, they are pretty irresistible. One caveat, tho...I'd be leery of making this dough in our hotter climate of the summer months. I think if I make these during the summer, I'll either not let the dough sit as long before baking, or I'll do a longer, slower rise in the fridge. I peeked at the dough after three hours, and the rise at seven hours didn't seem to be much greater, so maybe the longer rise isn't crucial for success.
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I just made a half batch of these for the first time, and they turned out great. I started the...