Dorothy, the leaking could be a result of too much egg wash or more likely of rising your shaped dough in too warm of an environment. Using your baker's instinct to respond to the look and feel of your dough, rather than the time, is the right way to go. Next time, you might try putting it somewhere slightly cooler to rise (around 74° is ideal). Here's hoping the final result was as good looking as it is tasting! Mollie@KAF

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