Indeed, the dough is VERY sticky. No problems until I started shaping. The rolls were so small at 48 grams each I found it difficult to form them into balls with any real surface tension. The dough would smear on the counter and I was unable to form any kind of “top knot.” I oiled my hands a lot but didn’t oil the counter.Next time I will try that. I ended up using the bench scraper to get the most tension I could get. Mostly they were just globs of dough. I was sure I had a big throw away mess. However, while not as pretty as the picture the rolls were delicious! The best rolls I have ever tasted, let alone baked. If there was someway to make them just a tiny bit easier to shape they would be perfect! I will definitely try to improve my skills in this regard.

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