I haven’t been able to figure this out either. When I made them, I added the melted butter to the water and milk and, as expected, it clumped right back up. And then trying to stir in the honey was an absolute mess. It was fine once I microwaved it all, but when I make them again, I will toss the butter in cold when it all goes into the microwave.

We used Himalayan Pink Salt in the batter, then Diamond Kosher on top.

Reduced the temp to 375 because all we had was a glass baking dish. Baked for 15 minutes until the internal temp was 205. PERFECT!

Thanks so much.

The bread comes together in a matter’s of hours (I leave my dough to rise for at least an hour and a half for more flavour and air bubbles 😉) !

My best trick is to use your turned off oven as a growing chamber of some sort.
✨ You turn on the light inside (it’ll generate just enough heat to create humidity)
✨Put your bowl of dough in it with a wet towel over it,
✨Underneath it, you fill a baking dish with boiling water (that’s what will create the steam require for said humidity), ✨And finally, you just close the oven’s door and let the dough rest !