Hi Trena,
This dough is much stickier than most I've worked with, probably on par with the Hawaiian Buns but not quite as wet as English Muffin batter. The high egg content brings it's own team of moisture and fattiness and that makes this one a challenge for sure. Perhaps we'll see about a revisit to this recipe and add a few folds during the rise, to help with structure and build gluten. Stay tuned!

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