I may have made some mistakes but when I went to shape my dough and roll it out and put the filing in it it was so sticky and wet that it stuck to my rolling pin, hands. I wanted to ask if several things could have impacted this. 1) I used the dough setting on the breadmaker. Typically I don't mix the ingredients ahead of time when I do that. 2) my butter was mostly melted rather than softened. Could either of these things made the dough so wet that I couldn't shape it? Or is it more likely that a measured wrong? Thank you! A

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