Hi Alice, using melted butter would likely make the dough a little more sticky, and the bread machine can often warm up the dough considerably, which would also lead to a stickier dough. If you happened to use another brand of unbleached all-purpose flour this could have also contributed to your stickier dough, since other brands of flour don't tend to be as high in protein as our flour, which means they won't develop as much gluten and also won't absorb as much liquid. It's fine to use a little flour under and on top of the dough if you're having trouble rolling it out, and you might also find it helpful to refrigerate the dough for 30-45 minutes before working with it. This tends to make a sticky dough a bit more manageable. 

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