Hi Steve, this is meant to be a rather sticky/wet dough, although if you happpened to use another brand of all-purpose flour, this could have contributed to your difficulties. Other brands of AP flour tend to have a lower protein percentage as compared to our flour, which means they won't develop as much gluten and also won't absorb as much liquid. This can make for a very wet dough that doesn't hold its shape well. If you did use our flour, I would stick to the ingredient weights, and perhaps use a little flour on the table in order to form the rolls. If the dough came off the mixer very warm (higher than 78°F), this can make the dough seem even more sticky and hard to work with. If this is the case, try sticking the dough in the refrigerator for 30-45 minutes after the initial rise and before shaping. Chilled dough should be easier to work with, although the final rise time may be a bit longer. 

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