I have made 1,000’s of rolls, and they turn out very light soft and fluffy. I live in NB Canada. I went to Fl in Jan and again in May and showed a friend how to do the recipe. They rose nice and looked right, but when baked at the same temp as home, they did not continue to rise in the oven or turn brown. They were heavy and what I would consider bad. How do u adjust for that?

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