I wondered if there's an error in the basic dough ("buttery yeast dough") recipe. It just didn't seem right in the mixer--way too gooey, never pulled away from sides. So I added LOTS more flour (maybe a cup or even 1 1/2 cups) more. Still didn't seem right but I gave up. It rose just fine, and end result=perfectly fabulous herb-and-cheese rolls. I'd be curious if others had success by following the recipe exactly.