Hi Julie, it sounds like your rolls are overproofed. This happens when the dough is left to rise for too long and/or in too warm of a place. You might try turning the temperature of the proofer down slightly (try 75* to 78*F) and also reduce the length of the second rise. (Each subsequent rise goes faster than the one before.) Your rolls might only need a mere 30 to 40 minutes for the final proof before baking. The risk of overproofing is the dough structure becomes weak and can't support the dough any longer once it meets the heat of the oven. Last tip? Be sure you're using King Arthur All-Purpose Flour if you're not already doing so. Our flour has a high protein content, which will give the dough the strength it needs to rise high. Otherwise, they are more likely to flatten out and lose height. We hope this helps, and happy baking! Kye@KAF

• Reply