This is more of a question. I have moderate success with yeast rolls, with one caveat: I have a hard time getting them shaped into smooth balls. They are round enough, but have creases from where I cut the dough (or had to add a pinch more) that don't seem to resolve during the rise. They come out tasty enough, but are craggy and a little harder/denser than I'd like. I'm wondering if the problem is that I'm not kneading enough? My Kitchen Aid is old and can't handle bread dough, so I do most of it by hand.

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