Hi Kathy, if your kitchen is usually 80 degrees, I imagine your dough rises fairly rapidly. Using cooler water will definitely help slow things down and give you more control over the proofing process. It may also be beneficial for you to allow the dough to rise less than double, especially for the second rise when the rolls are in the pan. To me it sounds like your rolls are getting a little over-proofed at this stage, and putting them in the oven when they're not quite so high in the pan may lead to a stronger and more stable oven spring. Barb

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