Hi Arielli, as for your no. 3 question, like you i'm impatient when it comes to kneading so I tried to partially knead the dough for about 2-3 mins or just until it starts to become elastic and leave it to proof longer. I leave in a humid country so dough is done proofing around 45mins most of the time. After proofing, i proceed to shape and bake as per recipe instruction and it always comes out great, same as when you do 10mins of kneading. I've done this with KA's pillowy soft cinnamon rolls and japanese milk bread recipes and comes out great every time! Btw, i melt the butter and include it with the wet ingredients, I know this will make gluten development slower but I still get great results, less messy as well if working without mixer. :)

I think the short kneading time is still needed to help dough start the gluten development and just leave it to proof longer, also depends on weather condition where you leave. I'm no pro, just sharing my experience and hope this helps! :)

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