Increasing hydration, too late
Is there any good (better) technique for getting a little more water in a dough after it has already come together?
I made rolls last night that had potato flakes and a lot of butter in them which I'm not used to using. I kept thinking "maybe this is how it's supposed to be". The dough came together but it was just about impossible to knead it was so dry. I tried to get it a little wetter but it just wasn't working.
They actually came out amazingly well considering. I had to improvise a steamy proof box to get them to rise in spite of having a huge amount of yeast.