Instant yeast will cut the rising time in half.
Store the pulla, covered tightly on the counter. Or freeze (sealing well) for later.
This makes two large braided loaves. Or use loaf pan loaves. You could easily halve this recipe!
To make rolls: On a floured surface, flatten out dough into a large rectangle, about 3/4 inch thick. Spread with almond paste (totally optional) Sprinkle with raisins and sliced almonds. ( you can sub other dried fruit- craisins, currants and other nuts – pistachios, pecans, etc) From the longer edge, roll up into a roll. Cut into 1 -2 inch thick slices. Either place these on a parchment-lined sheet pan spread out- or in a greased baking dish with edges touching. Even a metal cake works great here! Brush with egg wash, sprinkle with sugar. Bake until a skewer comes out clean. Baking time will be shorter for individual rolls on a sheet pan ( check at 20 mins) and a little longer for the rolls (that are touching) in the baking dish.
I often divide dough in two, and make one braided loaf, and make rolls out of the remaining dough.