Lompy roll dough

hello!
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?

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Brinda A. November 20, 2018
Hi Frederica, in my experience, rolls are a bit tricky—if you don't add the liquid slowly and steadily into the well-combined dry ingredients, you might get lumpy dough; and if you overmix, too much gluten will form and you may get dense hockey pucks. I would honestly start again with a new dough. You might try community member thirschfeld's recipe, as it's gotten a lot of great feedback (and happy dinnertime diners): https://food52.com/recipes/8306-dinner-rolls

Hope this helps! Happy Thanksgiving!
 
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