Hmm, what did I do wrong? My rolls came out more like soft pretzels than like rolls. They were very dense and took a very long time to brown. The bottoms got very dark brown...but the tops just barely had a brown tint. The dough ball seemed to double on the first rise, but then the rolls did not plump up enough to really touch each other. The rise times were just about an hour each. Thanks! Hi Laurie - Did you use exactly the ingredients in the recipe, including King Arthur Unbleached All-Purpose Flour, and SAF instant yeast? If so, I'm kind of mystified; it sounds like the yeast was pooping out on you too early. Also sounds like you've got a problem with your oven, if the bottoms burned and the tops didn't brown – unless you had them on the very bottom rack, which probably isn't the best choice. For more info., please call our Baker's Hotline, 802-649-3717 - they can help talk you through it. PJH

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