From the "I snatched victory from the jaws of defeat" department: Naively, I thought I could simply replace regular flour with whole-corn flour. I set out to bake another batch of bread rolls, but this time with whole-corn flour. I mixed everything, but to my horror, the mixture looked more like soggy porridge than sticky dough. To solve the problem, I added two handfuls of regular flour, hoping this would make the mixture more dough-like. Surprisingly, it worked! Next time, I should probably use a 50/50 mix, though.