I have made this recipe three times. It always tastes good, but I have a question... I'm in the Midwest where we have low humidity -- DRY WINTER... The dough always takes longer to rise than advertised and doesn't seem to ever rise as high as pictured. The rolls are a little to the heavy side -- not quite as light and high as they look in your photos. What can I do to achieve a better rise and a lighter roll? Should I mix a little differently (longer?)? Should I add a bit more yeast to the recipe? Try adding a bit more water, or using a bit less flour. In very dry conditions, the flour gets dry also, and needs more liquid. mary@KAF

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