HELLO I NEED HELP
I've made this recipe before and it's great. but not as sweet as the original.
I have been working on my own recipe to mimic Hawaiian rolls. I'm getting close but something isn't working, and the problem is the sugar. According to the nutrition label of the rolls, each 28g roll has 5g of sugar, which is a whopping 17.8% of the total weight (compare to this recipe, 5g/49g roll, 10%).
With the recipe I have so far, this is working out to bakers % of ~33% sugar (which for my recipe is 16.5% of the total weight, so still less than the original rolls). But the dough is really hard to handle, rises VERY slow (and I'm using bakers 3.5% instant yeast), and tastes a little too "artisan-y" since it takes so long to rise.
Any tips?
do you think the company gets 5g/28g roll after including the natural breakdown of the starches into the yeast? So that they don't actually start with that much sugar? seems like that would be too much thought. how can they get that much sugar in a dough and have it work?

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