The more I work with dough recipes, the easier it feels. This time, I made garlic bread rolls as a Thanksgiving side. Unfortunately, this recipe ended up being a bit of a disaster not because the recipe was bad, but because I made a mistake due to my lack of experience with dough. The night before Thanksgiving, I made the dough so it could rise and be ready to bake the next day before my my family feast. This is where I messed up. I didn’t realize how long it would actually take for the dough to rise after being in the fridge overnight! Yeast is alive, and when it’s warm or at room temperature, it becomes active and starts to rise (like the undead)! I thought that taking the dough out of the fridge and letting it sit for 1–2 hours would be enough for it to reach room temperature, but I was so wrong. The dough was still cold and barely rose when I put it in the oven. When you don't give the dough enough time to rise, it won’t become fluffy. Instead, it turns mushy and isn’t stretchy, which affects the texture and taste. Even though the rolls looked pretty in the pictures, the filling and the bread itself only tasted okay. If I had set an alarm and taken the dough out about a few hours earlier, it would have had enough time to rise properly. I was really sad that day, but it was a good lesson for the future if I decide to make them again. Next time, I want to try making garlic knots because they look really pretty. In the pictures, you can see some rolls baked in muffin tins. Those were test pieces since the dough was taking a while to rise. Unfortunately, those came out super hard. It definitely sucked, but at least they were still edible and not as bad. I give this recipe five cactuses. It was easy to follow, and I liked that the parsley was mixed directly into the dough instead of just brushing garlic butter on top. That created a nice garlic and parsley flavor inside the bread.