I'd love to make sourdough rolls for Thanksgiving dinner -- I was originally thinking about the soft golden rolls but want something a bit more sophisticated. However, I'm worried that the dough will be too slack to shape into rolls without having them smush into each other so much while rising that they just turn into a loaf. I don't care so much about the rolls having large holes, I'm more interested in the flavor -- so should I add a little more flour to make a slightly stiffer dough? Or do you think the rolls will be okay if I leave everything as is? Thanks so much, it's wonderful that you're willing to answer our questions here! Adding a little flour will definitely make the rolls easier to shape but it may make them heavier. Have a Happy Thanksgiving! Molly @ KAF

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