I'm an amateur baker and recently attended a Turkey day feast where a young lady presented dinner rolls that were soft, sweet, and fluffy. Her dough was very shiny and elastic. She was rather secretive about her recipe but said she used only flour salt yeast canola oil and water. The oil and water were in equal amounts. I tried duplicating them but ended up with a very oily ball of dough that rose very slowly. I refrigerated it overnight to enhance the flavor but my texture is nowhere near hers. Any thoughts??