The exact amount of flour you will need for this recipe (or any baking recipe) can vary by as much as a cup. This is due to altitude, humidity, and weather. I live in an arid high-desert mountain climate, so often my readers need to add additional flour if they live at a lower elevation with more humidity. Reference the video for how sticky the dough should be.If you'd like to make rolls, divide the dough into 12-16 pieces. Push up and stretch the dough down over your thumb and then pinch the bottom together to create tight rolls that will rise well. Check these after 15 minutes, they will bake more quickly. This dough freezes very well. I often divide a batch or two up into rolls, skipping the last rest step, and place them in greased disposable pie or cake plates. I put the whole plate in a zip-top bag and freeze flat for about 30 minutes until the dough is firm, then you can stack them in your freezer to conserve space. To bake the dough, I get it out about 45 minutes before I'd like to bake it. Bake at the same temperature and time as listed above. If you want to bake the frozen dough, place it in a cold oven and preheat to 350 degrees F and extend the baking time about 5-7 minutes.