This recipe came out extremely wet. I live in the south though, so I'm not sure what caused the mess up. There wasn't enough sugar in this recipe to allow the yeast to rise quickly, either. Yeast needs warmth (75-90 degrees) and sugar to grow. It took me 5 hours to get them risen enough to be considered rolls, and even then not all of it rose to my occasion. Eventually, when it wasn't rising, or doing absolutely anything (an hour later...) I had to keep adding flour too. Bread should not be so sticky you can't touch it, because kneading it is what gives it it's fluffiness. It gets it airy and light. In fact croissants are kneaded multiple times to get them light. All in all, I got several compliments on them, but they were not quick. I ended up adding another entire cup just to get it to where it should be, and then there was very little yeast flavor. It tasted more like flour and water biscuits. Again, maybe being in a hot humid location didn't help me out here.
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This recipe came out extremely wet. I live in the south though, so I'm not sure what caused...