Butterflake Dinner Rolls

on this snowy day, i made a roast, some 8-cheese (!) mac & cheese, and these butterflake dinner rolls from peter reinhart's Artisan Breads Everyday (i promise i'll use the other cheap cookbooks i have, too). he didn't include this butterflake technique in his previous book. as you can see, i didn't do such a good job of it. in his previous books, reinhart was annoyingly precise in his directions and seemed to delight in making you go through every measuring cup & spoon that you own for each recipe (3 1/4c of this, 1/2 c. of this, 2/3 c. of that, 1 1/2 tsp of this, 3/4 tsp of that, 1/3 tsp of the other, etc). that part hasn't changed. what has changed is that in many of these recipes--this one especially--he gives you choices. table or kosher salt; granulated or brown sugar or honey or agave nectar; any kind of milk you want; etc. i used all buttermilk, table salt, and granulated sugar for this. i guess i let it rise and/or proof too long. the shapes are funky, they're a little brown on the bottom, and the segments almost fall apart as opposed to tearing apart. they taste okay, but....not the best dinner rolls i've made by a long shot. mac & cheese was pretty good, though :)