LOL. I just saw that you already answered the question.
Thank you

Hi Jaclyn! I actually answered these questions in the comment just below yours 🙂 You can definitely do that. Enjoy!

Can I leave them in the refrigerator overnight so I can bake them in the morning? Also do I let them rise first and then refrigerate? Sorry the confusing questions

Hi there! We haven’t tested this method ourselves, but you can usually prep rolls ahead of time by refrigerating them the night before, after the first rise and shaping. Skip the second rise time in step #6, cover the pan with plastic wrap, and let them rise slowly in the fridge overnight. In the morning, if they haven’t fully doubled in size, let them sit at room temperature before baking. If they have, you can immediately preheat your oven and continue with step #7. If you give it a try, we’d love to hear how they turn out!

Wow, they look great, Debby! I’m so glad you enjoyed them. Just in case you missed it, we included freezing (and thawing) instructions in the FAQs just below the recipe here to help with that. Also, if you’d like to make a smaller batch next time, you could try halving the recipe and baking it either in an 8×8-inch baking pan or 9-inch round pan. Let us know how it goes!

Drooling over their appearance, yum! I’m excited for you to try them with bread flour next time for that soft, fluffy texture. I bet they’ll be even more amazing! Thanks for sharing your results, and we’re so happy you enjoyed the recipe! 🙂

Hi there! We haven’t tried making them without the garlic topping, but I don’t see why it wouldn’t work. I’d still recommend using the butter and salt for coating (& parsley if they don’t mind that!). This will help achieve a perfectly soft, flavorful roll. Let us know how they turn out — we’d love to hear! 🙂

Yay, they look perfect! So happy you enjoyed them 🙂