These rolls can also be made in 1 day. After rolling and cutting the rolls, place them in the baking pan, and cover with plastic wrap as instructed. Instead of placing in the refrigerator, leave them out on the counter in a warm spot for about 1 hour or until doubled in size, and bake as directed.
Don’t spread the icing over the rolls when they are piping hot from the oven, or the icing will just melt into the rolls…instead, let them cool just slightly so some of the icing melts into the rolls and some stays on top.
Adding a little bit of sugar to the milk and yeast mixture gives the yeast something to feed on, accelerating the blooming (foaming) process of the yeast. Blooming the yeast separately, instead of mixing it into the dry ingredients, gives you the opportunity to make sure your yeast is alive. If it doesn’t foam up after about 5 minutes, your yeast is probably dead, so it’s time to buy new yeast!
Buying yeast in bulk is cost effective, but to keep it alive for up to a year (or more) store it in an airtight container in the refrigerator or freezer.