Why is my bread dough sticky? I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste the same. So decided to put a lot more sugar. I started to knead my dough and it very sticky, already added flour (even too much) but still sticky. Continued to knead it for 15-20. Still Sticky :( But somehow I baked it and my brother tried it and said the amount of sugar put in was good. But the bread lost its crispiness so It was a fail. What can I do to solve this problem? Thank you  

This is the original recipe that worked before I added a lot of sugar.


Bread Dough -
140g Bread Flour (4.94 oz)
25g Sugar (0.882 oz)
1/3 tsp Salt
5g Non-Fat Dry Milk Powder (0.176 oz)
3g Instant Yeast (0.106 oz) - a little less than 1 tsp 
1 tbsp Beaten Egg
70ml Warm Water (2.37 fl oz)
15g Butter (0.529 oz)
Bread Flour for dusting
Cookie Dough -
25g Unsalted Butter (0.882 oz)
35g Sugar (1.23 oz)
25g Beaten Egg (0.882 oz)
80g Cake/Pastry Flour (2.82 oz)
1/4 tsp Baking Powder
Bread Flour for dusting
I've never tried making a bread dough with that much sugar in it. You're up to ~80g sugar, compared to 140g flour (a "baker's ratio" of 57%).

It's possible that much sugar interferes with gluten development. Since you're already adding butter later (at around 4:07 in the video), the first thing I'd try is to mix the extra sugar and butter together, and add them both there. That's probably being done after some of the kneading because butter interferes with gluten development. So if the sugar does too, that may help.

Also, sugar definitely makes yeast more active (they're eating the sugar). So you probably need to let it rise for less time. Go by how much it's expanded (risen), not by the time.

Second thing I'd try would be a tad bit more flour. Knead in a little more and see if the stickyness returns to manageable levels.

Third thing would be to use some artificial sweetener. Those are substantially sweeter (per gram) than sugar, but of course have aftertastes... The combination of some artificial sweetener and still plenty of sugar will mostly mask the aftertaste.

Fourth, similarly, different natural sugars have a different sweetness level (per gram). Fructose, for example, tastes sweeter than sucrose (table sugar). A mix supposedly tastes sweeter still.

Finally... consider just serving it with syrup! Or icing or frosting it after baking.