These rolls are super easy to make and you can change the spices you use, or not use any spices and just make plain rolls.
After you let your dough chill for 2 hours in the fridge, it should have risen twice its size. I knock the air out of the dough and then you can use a number of different ways to separate your dough.
I made three different trays of rolls. One spiral, one tulip and one that I like to call the gobstopper, lots of little balls of dough! Once you have your rolls separated out, I let them rise for another hour on top of the stove (the stove was turned on to warm for the first 45 minutes, then turned up to 400*
Bake at 400* for 12-15 minutes or until they start to get golden on top! It got way too dark in the house so I had to run out to the porch to take photos of the finished product. They came out so pretty, it was hard to even eat one, but not that hard...The outside was crispy and flaked with sea salt and herbs, and the inside was soft and fluffy. Pretty perfect.
I have to be careful or else I'll scarf all of these down instantly. These will be great with soup tonight, or maybe some tomato pasta.