I just started to make this recipe in my Zo. The dough is very sticky. Is that what is expected? Also, what makes the crust so crunchy? I'd like to "crunchify" other recipes. The dough should have smoothed out by the time your Zo was done kneading. If not, perhaps it's very hot and humid where you are, and you could have reduced the liquid a bit. Your best bet for a crunchy crust is a "lean" recipe, one with with little to no fat, baked at a high temperature, with water spritzed onto the crust just before putting the rolls into the oven. Don't try to make a "crunchy" recipe out of one that includes milk, butter, eggs, etc.; that kind of recipe is designed to be soft. Good luck- PJH

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