With high humidity, you can expect to add more flour than in a drier climate.
Check the accuracy of your liquid measuring cup - it may not be calibrated
correctly.
I helped a friend who was having the same problem here in Ohio - and it turned
out that her cheapie off-brand glass liquid measure held 25% more than my
Pyrex one. (Moral: you get what you pay for !)
Also, use an unbleached flour that has enough protein (potential for gluten
development) for the kind of bread you're making. All-purpose would likely be
fine for a soft dinner roll, but bread flour would do better for a crusty
sourdough.
Happy baking !
Carolyn