There's a saying one of our instructors always tells bread bakers in our Baking School, Roy: "The dough only sticks to you if you're touching it." It's silly but true. Using lightly floured hands and touching the dough as little as possible is the easiest way to shape rolls frustration-free. Keep a bench knife handy to scrape any dough pieces from your counter and continue to very lightly flour it as needed. Dough sticks to dough, so if you have any on your hands it will all clump on. Do your best to scrape your hands clean with a bowl scraper, keep your counter clean (without little dough bits specifically) and shape rolls quickly. One of our online classes, On the Rise: Bun & Roll Techniques offers some fantastic visual, tips, and tricks to making and shaping a variety of impressive rolls if you're interested. We hope this helps! Annabelle@KAF

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