I live in Denver Colorado and was exited to try the rolls! Didn't work! The dough was kind of dry but after sitting for 3 hrs it did rise but after the 2 hours in the fridge they never came to life again. They tasted great but did not have the light appearance I see in your picture. Each one was a meal and not light at all! We are 5000 feet here in Denver. Could that have something to do with the outcome. How about skipping the time in the fridge? Also should I use more water? Looking forward trying again after your answer, Søren. Søren, so sorry these didn't work out for you. Yes, baking at altitude does require some adjustments; please read our high-altitude baking tips, scrolling down to the yeast bread section; you should find the help you need there. Or, call our baker's hotline: 855-371-BAKE (2253). The folks there will be happy to talk this through with you. Good luck - PJH

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