I recently made one of these Milk bread recipes (flour+ milk). The texture was mindblowing! They lasted a week in a zip bag on the counter. The only reason they lasted that long was they were so low in sugar they had almost no flavor even with the requisite salt and my own addition of vanilla. Do you know if increasing the sugar from several tablespoons more toward 1/2- 2/3 cup would damage the rising or baking? We have a family roll recipe that tastes magnificent, but by the next day you have to nuke them and apply butter or they are dry and trending toward hard. Thanks for any suggestions!

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