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If kneading by hand, this process should take about 6 to 8 minutes. Once ready, transfer the dough to a clean bowl, cover it with plastic wrap, and let it rest at room temperature for about two hours. For optimal flavor and texture, transfer the covered dough to the refrigerator for 8 to 12 hours. While this step can be skipped, the overnight refrigeration is highly advisable.
Rolling and Shaping the Rolls
When ready to roll out your dough, remove it from the fridge and allow it to sit at room temperature for about two hours. Preheat your oven and butter a 9x13-inch baking dish while lightly flouring your work surface. Roll the dough into a rectangle measuring approximately 17 by 10 inches.