I've made this bread recipe twice. The one comment I'd make that has to do with making them is both times I've made the recipe I've had to add about 1/2 cup more flour than the recipe calls for. I measure my ingredients by weight so maybe if I was just scooping flour out of the canister it would be different. It's no big deal if you have to add more flour as long as you know what the texture of the bread dough should be. My mother-in-law made bread from scratch with no recipe and she said, "It should feel like a baby's butt." So when it says "tacky but not sticky" I add flour until my finger comes off the dough without any sticking at all. That has worked for me. I like this recipe because it produces a lighter and fluffier roll than the previous recipe I used.
The rolls have been a big hit with my family. Once as the traditional roll and once as cinnamon rolls.
