Yeast rolls - dough too wet - help!
I have a question about yeast rolls.
I followed this  recipe, and ran into a problem with the dough being too wet (or so I think).
I'm a novice when it comes to baking, so I'm not sure what to expect.
I measured all the ingredients out perfectly, but the dough was so wet that it didn't even resemble dough. Kneading was impossible. I gradually added an additional cup of flour just to get it to a kneadable point. It was still extremely sticky & wet.
What did I do wrong?
Thank you :)
The finished product.
My thoughts: They bread doesn't taste sweet enough. Common sense tells me it's because I added so much additional flour, thus diminishing the amount of sugar. The texture seems perfect. Nice, soft yeast rolls. Just wish they were a bit more sweet. It's OK, next time I'll have a better grasp of what I'm doing thanks to all your helpful tips. :)