We're sorry to hear that you're having a bit of trouble, Sarossa! We wonder if it might be the kind of flour used rather than the yeast. A flour that is lower in protein content won't absorb as much liquid which can make for a soft, sticky dough. We'd recommend looking for a flour that is similar in protein content to our bread flour, which is 12.7%. Another option would be to try lowering the amount of milk in the dough a bit, try holding back 1/4 cup (57 grams) of milk, and adding it slowly as needed to achieve the proper consistency. We hope this can help for future baking adventures! 

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