Thank you so much to all of you who gave me some really good advice with making these rolls.
It's only taken me just over a year of disaster after disaster.
I think I now know where I was going wrong.
1) My dough was'nt the right consistency.
2) On the second proofing I left them too long.
3) the covering on the second proofing was too heavy and squashed the rolls down.
4) the oven was on 140c instead of 200c
The only problem I have now is that the rolls are tasting quite bland.
Any ideas please ?
Thank you all again