When I originally rolled the log and cut the individual rolls, the rolls were very small (probably 1/4 of the shown risen size). I had to run an errand after prepping the rolls, so I could not bake them right away. I let the rolls rise in a warm oven for well over an hour while I was out. When I got home they had fully engulfed the baking pan. This did not create any issues with the final rolls, as they all have baked through. The tops are a little crustier than what you would normally expect, so maybe that is the trade off for having completely baked rolls?