The rolls were very tasty and held up well under the Sloppy Joe mix, yummy with a slice of Havarti cheese. However the rolls ended up only about 1"-1-1/2" high. After the first rise the dough was very spongy, and had risen quite a bit. It also was hard to handle, because it was so soft, didn't look like yours at all. The rolls rose, but flattened out when baked. I followed the recipe exactly, weighing the flour. However, I live at 5600 feet, so I am thinking that I would need to add at least one more ounce of flour at the outset. What do you think? I think you're right - at altitude, it's good to cut back the yeast by about 25%. And yes, it sounds like there was just a bit too much liquid; either cut back on the liquid, or increase the flour (as you note) next time. Glad they were tasty, anyway! PJH

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