Well, my rolls are still rising, sigh.
I did forget the egg until just before I mixed the dough, so I can’t help thinking the cold egg slowed the rise of mine.
Editing a few hours later to add: They turned out fine!
The rise was a good bit slower than I’d been anticipating, so I kind of got sick of waiting for them to rise.
I made mine in my Texas sized muffin tins, and by the time the dough had risen a little more than halfway up the pan sides, I’d decided to just go ahead and bake them.
I baked the two pans separately, for about 15 minutes each at 400F in my convection oven.
They rose above the tops of the muffin tins, lots of oven spring, and turned out nicely darkly golden brown and crisp on the outside, and nicely soft and moist on the inside.
I think maybe a few more minutes baking might have made them a touch less moist, but since I knew going in that I’d be reheating the majority of these for later service, I didn’t want to over them.
As it was, dad and I between us ate four of them in just a few minutes.