Hi Demi, we're so sorry to hear that your recent attempts at this recipe didn't work for you! It's hard to say exactly what went wrong, but if you happened to substitute a different brand of all-purpose flour, this could have resulted in a much wetter dough. This is because other brands of all-purpose flour are generally lower in protein than our flour, which means that not only will they develop less gluten, but will also absorb less liquid. If you used our flour, I suspect temperature might be a factor. This dough tends to be very sticky and wet to begin with, especially when the dough comes off quite warm from the mixer. I've found it's much easier to work with this dough if you allow it a somewhat abbreviated first rise (1 hour), and then deflate the dough and continue the bulk fermentation in the refrigerator overnight. Simply place the rounded dough in a greased container (with room to rise) and cover well so the dough doesn't dry out in the refrigerator. The next day you can go straight to dividing and shaping the rolls from the refrigerator, and the dough should be much easier to handle. 

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