3.5 cups of sugar is WAY TOO MUCH for a yeasted Bread. I just finished making the dough for this (it is in its 1st rise now) with the following revisions:1. Cut sugar to 1/2 cup 2. Increase flour to 6 cups (27 oz. by weight) + extra for kneading (about 1/2 cup). This will still result in a very soft, sticky dough, but that's what you want. When you begin kneading, use a dough scrape to help you lift & turn the dough. It will firm up as you knead. Try to resist adding more flour. If you become frustrated working with a soft, sticky dough, cover it with the mixing bowl & let it rest about 10 minutes. You'll be amazed at how much it will smooth out & firm up... then finish kneading for a total of 12 to 15 minutes. Let raise for 45 minutes THEN refrigerate for 1 hour. This firms up the dough even more & makes it much easier to work with. From this point, proceed with the rest of the recipe as is. I'll let you know how my finished coffee cake turns out. With the above tweaks, this was a FIVE STAR RECIPE! Because I am cooking for only 2, I divided the dough into 36 balls (1.5 oz. each) & using six 7.37 x 5.25 disposable pans with covers, added topping to each then 6 balls per pan. After the 2nd rise, I put 5 in the freezer & one in the fridge until this morning. Put it in a cold oven set to 375º for 25 minutes... soft, tender rolls with the right amount of sweetness...PERFECT!
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3.5 cups of sugar is WAY TOO MUCH for a yeasted Bread. I just finished making the dough for...