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.

Anyone who says learning to bake bread is easy is on crack!
Heeeelllllllllpppppp pleeeeeeease!

Recipe below......
Ingredients
2 tablespoons active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons shortening
2 teaspoons salt
7 cups bread flour
3 egg whites, stiffly beaten
1 tablespoon cold milk
1 egg white
1 cup ice cubes


Directions
1 In a small bowl, dissolve yeast and sugar in warm water. Let stand
until creamy, about 10 minutes.

2 In a large bowl, combine the yeast mixture with the shortening, salt
and 3 cups flour; beat well for 2 minutes. Fold in egg whites. Stir in
the remaining flour, 1/2 cup at a time, beating well after each
addition. When the dough has pulled together, turn it out onto a
lightly floured surface and knead until smooth and supple, about 8
minutes. Lightly oil a large
bowl, place the dough in the bowl and turn to coat with oil. Cover with
a damp cloth and let rise in a warm place until doubled in volume,
about 1 hour. Punch down, cover and let rise again until doubled, about
45 minutes.

3 Deflate the dough and turn it out onto a lightly oiled surface.
Divide the dough into 16 equal pieces and form into rounds. Use a
rolling pin to flatten each piece into a 7 inch circle. Fold left side
to center to form a flap. Halfway down flap fold again to center to
form another flap. Repeat all the way around to make overlapping flaps.
Lift the first flap to ease
the last flap underneath. Press center to seal the dough. Place rolls
seam side down and 3 inches apart onto a well greased baking sheets.
This helps the rolls to keep their shape. Let rise 30 minutes, turn
right side up, let rise 15 more minutes. Cover the rolls with a damp
cloth and let rise until doubled in volume, about 40 minutes.
Meanwhile, preheat oven to 425 degrees
F (220 degrees C) and place a shallow pan on the bottom shelf of the
oven.

4 In a small bowl, beat together the milk with the remaining egg white.
Lightly brush the rolls with this egg wash. Place 1 cup of ice cubes in
the heated pan in oven.

5 Bake rolls immediately in preheated oven for 15 to 20 minutes, until
golden brown. Move to wire racks to cool.