I made up the Master Recipe from HBin5 after the initial rising I left it overnight in the refrigerator. Then fried the garlic and parsley in the oil. I added the cheese to it but have since found out I should have just sprinkled it on top of the rolls after drizzling the oil mixture on them. I then left them for 30 minutes before baking.
We ate them with some soup my husband had made. He liked the consistency of the rolls but felt the topping burnt a bit.
The rolls are a beautiful shape. I have found that garlic and seeds do burn if they are not incorporated into the dough. I bet that they tasted wonderful.
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