This is so bizarre. I tried this recipe on 3 weeks ago and it was PERFECT. The rolls were rolled out perfectly, like how rolls should shape and rise. I took notes and my comments were "room temperature about 63 degrees. fantastic results with no adaptation needed." I tried these again today and they were a big mess! One big glob of wet dough and could not be shaped at all...! The room temp today is about 68 degrees. Could 5 degrees RT make such a huge difference in the dough? I mean, the dough was a brownie batter consistency; nothing like a bread dough!! It looks so ugly... :-( Urrggghhh! No, 5° difference wouldn't be the cause of this. Sounds very mysterious; how about calling our bakers' hotline, 802-649-3717? I bet they could help talk you through this. PJH

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