Oh boy I sure hope these turn out ok. I've been baking for years but these rolls are a caution, as my Grandma used to say. I used my KitchenAid and I'm used to a wonderfully smooth cohesive dough. This one was sticky, as you said it would be, but I didn't think it looked shiny like described in the recipe. I didn't add a smidge more of flour though. They were the devil to cut too. They're doing the final rise and I will be so happy if all is well. Perhaps I just need to get used to working with the tangzhong method since it's such a different way for me to bake. I grew up making biscuits and cornbread and pies, then I went to the Tassajara Breadbook and then to Baking with Julia so I've run the gamut or so I thought. I started out angry but as I wrote this I realized it's just another learning and will expand my knowledge. See, it pays sometimes to be older. Thanks for the recipe and cross your fingers. Mary

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