Im not sure how the dough even got like that. I was very careful to
make sure i didnt overknead it. Even my worst attempt at pizza dough
when i first started baking never pulled like that. Is this typical of
this type of dough or are there ingredients in the recipe that should
be measured with utmost care to help avoid this situation?

Not that im really that experienced with baking, but i have had a bunch
of successful attempts with other recipes. At this point i would say my
biggest issue is getting the dough just right. I have yet to have that
eureka moment with knowing when i have the correct flour/liquid ratio.
I usually end up to dry or too wet.

Thanks djs0302

wrote:
> nogoer wrote:
> > Im using this recipe trying to make rolls. Twice ive tried the recipe
> > and both times im extremely frustrated. The first time i thought i
> > overworked the dough. The second time i made sure i didnt over work the
> > dough. Both times it was like a trampoline! I couldnt roll out the
> > rolls either time without them pulling right back. The second time i
> > left the dough a little wetter so the flaps joined better but the rolls
> > just melded into one. Ive made bread before without issue, but getting
> > the dough right has always been a challenge.
> >
> *RECIPE SNIPPED*
>
> When dough starts acting like that the only thing you can do is walk
> away from it for about 15 minutes and let the dough relax. The more
> you try to stretch it the more it's going to spring back. After 15
> minutes try stretching the dough again. If it starts to spring back
> STOP and walk away for another 10 minutes.