I've made this dough twice now in the past two days, being very careful with all my measurements and I feel like it has WAY too much water in it. The dough wouldn't come together, and stayed more like a batter, or a very loose ciabatta-style dough, until I added at least 75g more flour. I'm not sure what the deal is... It has been very humid and rainy recently and it's normally VERY dry (I live in Colorado) so maybe that has something to do with it, but I feel like that's a LOT more flour to add.... That being said -- I went by feel until I got the nice dough as you picture above, and the rolls are AWESOME, but, anyway, weird. Yes, Jason, the absorption in bread recipes can change a lot during the summer, and/or during hot/humid weather; it also changes at altitude. You're right, though - 75g is a generous half cup of flour, and that IS a lot. I assume you're using King Arthur Flour? Using a flour with a different protein level would definitely make a difference. Also, I'd suggest you see how this changes in the winter; and in the meantime - however you get there, enjoy the rolls! PJH

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