Newbie problem with rolls
I'm an experienced cook (40+ years) but have always said, "I'm a cook, not a baker". Lately I've been trying to change that.
I found this recipe:
Printable version (skips all the discussion):
and made it four times now. Each time, the dough rises nicely, but is very soft and winds up as a flat focaccia-like loaf instead of rolls. We're actually happy with that now: we use it for tomato sandwiches. But it's so far from rolls that I must be doing something wrong, yet I can't figure out what!
I'm using fresh Bob's Red Mill active dry yeast, good white flour from a local bread store, and the water, sugar, and salt should be pretty hard to get wrong.
The one thing I'm not doing is using a stand mixer, because I don't have one. I mix it and knead it by hand.
Any suggestions gratefully accepted!