I'm relatively new to the baking skills, so I always have lots of questions. I made these rolls on a cookie sheet and wound up with great tasting but flat rolls(1" high), and seem to have the same problem with Italian bread and other free form rolls. My dough is usually somewhat sticky and the breads spread out while I'm waiting for them to rise, very much unlike those pictured in this article.....nicely composed, I might add! The Amish Dinner Roll dough is very soft! I must be making the same error across the board. J&L

• Reply