These rolls are AMAZING!!!! She served them her house as part of her epic NYC Thanksgiving dinner.Here are some more hints from Amber:The only thing that might effect the outcome is my rising phase produces dough that has risen pretty high –much more so that when I bake bread. I have a setting on my stove that I just discovered (after 10 years) thatsays “proof”. So I can set my oven on “proof” and the oven heats just a tiny bit. I put my hand in and I can’t feelheat but when I touch the framework that holds the sliding shelves, they don’t feel cold like they would if the ovenwas off. I keep the dough a good 2 hours in that environment and the dough is rising in a mounded shape abovethe bowl and the dough is has a lot of air bubbles on the inside.I do use King Arthurs unbleached all-purpose flour. For yeast I use the bulk package of Saf-instant yeast that comesin a 1 lb package. I keep it in the refrigerator after opened and in the freezer before the package is opened. 1 ¼once packet of yeast = 2 ¼ teaspoon yeast. I also try to have the eggs and milk at room temp. I usually don’t havethe time to accomplish that so I cheat a little bit and put the milk in the microwave for a quick zap and then floatthe eggs in a bowl of water ever so slightly warm.When I put the dough in the bowl to rise, I take it out of the mixing bowl and make a big ball with my hands thenput it in the buttered bowl. Then I turn the dough ball over so that all sides have been buttered.