nogoer wrote:
> 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?


With yeast doughs it's almost impossible to overknead them if you're
kneading them by hand. Pie crust dough and biscuit dough are
different. Those are the things you have to be careful not to
overknead. I'm guessing you didn't let the dough proof (rise) long
enough before trying to shape the rolls. Also, after you punch the
dough down the second time and divide the dough up into the 16 pieces,
let the pieces of dough rest a few minutes before trying to roll them
out into the circles.