I made these hard rolls to go with an Italian sausage and peppers dinner. They were just great and fresh from the oven, the sandwiches were just fantastic. I didn't get a lot of rise to the rolls though. They remained sort of flattish. I subdivided the dough into 8 to make larger sandwich rolls, but I don't think that's why. I wonder if my dough was too moist? I had to add extra flour even though I measured everything in grams. I didn't want to overdo it,and the dough was a little tacky, but not sticky. I didn't really give the oven a good preheat. Might that have anything to do with it? The dough otherwise acted pretty well, rising nicely. The starter looked just like the photo. Will make them again, for sure. Thanks.

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