Lompy roll dough
I'm making yeast rolls from this recipe-https://thestayathomechef.com/the-best-homemade-dinner-rolls-ever/
While mixing I think I added too much flour, dough was very dry, so I dded a bit more milk and it came together great. I stopped mixing while the dough was still a little sticky and soft to the touch but pulled away from the walls of the mixer. BUT the dough is 1/2 way through the first rise and looks a little lumpy. Should I just finish the rise and form or should I re-mix?