? for Bread makers

I have had similar problems when I try to make hamburger rolls or hot dog buns. In my most recent attempt I cut back a little on the flour, so the dough was more moist and sticky. That, plus allowing extra rise time, seemed to help. Here's the recipe I use, thank to Richard of FL.

Hamburger Buns II, Richard of Fl.

2 Tbsp granulated sugar
2 packets active dry yeast
½ cup warm water (105°F to 115 °F)
2 cups warm milk (105°F to 115°F)
2 Tbsp vegetable oil
2 tsp salt
6-71/2 cups King Arthur Unbleached AP Flour
Egg wash:
1 egg beaten with 1 tbsp cold water
Sesame, poppy, or caraway seeds or coarse salt (optional)

1. In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt, and 3 cups of flour to the yeast mixture. Beat vigorously for 2 minutes.
2. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface.
3. Kneading: Knead until you have smooth, elastic dough. Because this dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over onto itself.
4. Rising: Put the dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with a tightly woven dampened towel and let rise until doubled, about 1 hour.
5. Shaping: turn the dough out onto a lightly floured work surface. Divide into 18 equal pieces. This is done most easily by dividing the dough into thirds, then the thirds into halve, and then the halves into thirds.
6. Shape each piece into a ball. For hamburger buns, flatten the balls into 3 ½ inch disks. For hot dog rolls, roll the balls into cylinders, 4 ½ inches in length. Flatten the cylinders slightly; dough rises more in the center so this will give a gently rounded top versus a high top.
7. For soft sided buns place on a well seasoned baking sheet a half inch apart so they’ll grow together when they rise. For crisper buns, place them 3 inches apart.
8. Second Rise: Cover with a towel and let rise until almost doubled, about 45 minutes.
9. 15 minutes before baking, preheat the egg to 400 °F. Just before baking lightly brush the tops of the buns with the egg wash and sprinkle seeds on the buns.
10. Bake for 20 minutes or until internal temperature reaches 190°F, indirect with platesetter legs down, on parchment paper.
11. Remove from the baking sheet to cool on a wire rack.