I had the same problem as OE . . . measured everything carefully, used weights . . . still the dough is more like a batter than a dough . . . I used a stand mixer, so no extra flour was added for kneading. Given the caution about adding too much flour listed in step #2 in the main recipe , does the recipe assume that some additional flour will be incorporated beyond the 3c/12.75oz. listed in the recipe? Oh well, went ahead and put it in to rise anyway, we'll see what happens. One other thing, the recipe doesn't indicate what state the butter should be in prior to mixing--cold? room temp? cut into pieces? melted? I do quite a bit of baking, but mostly bread and pies. This is my first attempt at "buns" . . . I guess there's lots to learn . . . Don't give up, Lucinda. Baking is a journey. Did you use King Arthur Unbleached All-Purpose Flour? That makes a difference. This is a soft dough to begin with, and if you use a lower-protein flour than KA, it'll definitely be TOO soft. Butter is best at room temperature, but ice cold works, too, so long as you have a strong mixer and you cut it into pats. Good luck - hope it works out for you. PJH

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