I've baked a lot of things and never had such a problem as I did with this recipe. I followed it to the T, using Margarine AND butter where it is noted in the recipe. As an avid pizza maker, I am familiar with how dough should feel, rise, etc. as well as how much flour to add to get the right consistency. This dough was really dense, very heavy, and didn't rise more than 15%. I've handled a lot of dough and this one already was raising a few flags as I kneaded it. My yeast was good because I've been baking all week with the same jar, using the same temp water. The dough seemed so dense that it was if I was suffocating the yeast, which I'm sure isn't possible but that's the impression I got. After barely getting a rise from the dough after 2 sessions, bake time wasn't any more rewarding. I have an oven that runs hot, and after 15 minutes (per recipe) they were still extremely gooey inside. I baked them on the center rack. After another 5 minutes they were still gooey, with hardly a change in texture at all! So I moved them to the bottom rack and added an additional 10 minutes @ 350F, which seemed like overkill but I was determined to make this dough set up. 10 minutes later, after a total of 30 minutes of baking time (recipe calls for 15), they were STILL GOOEY! 40 min @ 400, still gooey. The story continues! They never baked properly. I bake a lot of stuff, and with this many problems I'm giving up on this butter/sugar-loaded recipe for good.
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I've baked a lot of things and never had such a problem as I did with this recipe. I followed...