We very much appreciate the challenges you face when trying to find substitutes for sugar; we are working to expand the breadth of our information, but our testing capacity is finite, and we won't put recipes or guidelines out there until we know exactly what a substitution will do. What you're asking for would require many months of testing, and there are other resources better suited to executing it than our test kitchen. I can, however, say that there's no reason you shouldn't be able to use Stevia in a sweet dough; there is enough food in the flour for the yeast to rise, and if you're looking to replicate the flavor, a bit of sugar substitute is certainly a fine place to go. I would also suggest adding a bit more vanilla or almond extract than you normally would to a sweet dough; it will give the impression of sweetness without adding a lot of sugar. Susan

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