After spending time off and on all day yesterday making my yeast rolls, I’d say they were a success {for my first time at least}.

They didn’t turn out as soft as I imagined. Once I got to the point of punching down the risen dough, it was really, really gooey so I added more flour to make it easier to handle. Perhaps I added too much? Or let it rise too long? Or even baked them too much? Not completely sure what happened, but the outside was harder and more dense, the inside was a little softer but not exactly what I like in my dinner rolls.

In the end, it was a good first try. I’m giving it another go today in hopes of learning something new. Wish me luck!