Take the dough out and gingerly fold it. Allow it to rise for two hours.
Yep. It doubles again.
Shape the rolls and dip them in butter. Allow them to rise. Hey, you only have to wait 1 1/2 hours this time. You saved 30 whole minutes!
Your patience has been rewarded. Look at these ... okay, ignore the camera shadow.
Get these to a hot oven!! Now, the directions say to create a little steam by allowing a pan to preheat on the floor of the oven and then add ice cubes to it. I skipped this method on this batch. The rolls were still tasty. They had a nice bottom crust because I placed the pan on my baking stone.
Tools of the trade: