I tried a half batch of these last night but somewhere I messed something up. Although they tasted good the family thought they were a little dense and the texture looked dense as well. I halved the recipe to start with and I used active dry yeast instead of instant(I have a jar of active dry and bread machine yeast in the fridge). I didn't preproof the active dry yeast should I have? I started to dough utilizing 2 cups of AP flour. I then added another half cup and it helped bring the dough together but I felt it looked a little sticky so I added another half cup. The resulting dough looked good but I'm a newbie. I let the dough proof in the bowl and once made into balls, I placed and cooked them in a muffin pan. Was that a no no too? With my oven set to 350(verified with thermometer) and rolls cooked for 20 minutes I had medium brown tops and a instant read thermometer came out to 200 degrees. I think they overcooked. Would that have contributed to the tough texture or was it that I probably used to much flour? Lastly I was going to try these again tonight but was going to quarter the recipe so I'm not wasting ingredients. Although the family loves baked goods we try to keep are carbs to a minimum. Thanks for your help.

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