I replaced a cup of the AP flour with WWW and made it with the manual method rather than using a mixer on low. My results taste fine, but did not end up with separate rolls. Mine merged together into flatter loaves during the proofing after I formed the loaves. I got bigger holes than yours. I wonder what happened. They taste good, but I have to work on the looks. Any ideas? Teresa, use a bit less water (try 1 1/4 cups); and let the dough rest for 30 minutes before you start the scooping/turning process. That should help - you may get slightly smaller holes, but also taller rolls that don't turn into one big, chewy, flat hamburger bun! :) PJH

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