Attempting to create brioche hamburger buns w/o a mixer, need help
To begin with, I'm just starting out trying my hand at making actual bread that's not more than pastry dough or pie crust. I'm attempting to make the brioche hamburger buns following the recipe on https://stellaculinary.com/recipes/baking-pastry/baking/bread/hamburger-brioche-buns-large. I attempted to do this by hand without a stand mixer, and followed the steps given by a follow up video, but when I get to the part before I add the salt, sugar, and room temp butter, my dough after proofing for a little over 30 minutes has already doubled in size and is super wet and sticky. Even after adding an additional cup of flour and kneeding it for about 15 minutes, it was still a sticky wet mess that would not form a ball. There are a couple things that I had to do differently that might've caused me my problems but I"m not sure.
1. I tried to convert the ingredients from the grams it shows to cups/tablespoons. I do not have a kitchen scale, and all my measuring tools are in cups/ounces. I'm not sure if when I converted, say the whole milk, it made me have more wet ingredients than I should've used. This also brings up my second possible problem.
2. Since I"m just starting out with some actual bread making, I don't have bread flour on hand. I've been using King Arthur AP flour for my other baking needs and haven't run into problems before. I'm not sure if this is the main cause of my wet dough or if its the previous problem.
3. After adding the flour to the scalded milk/egg/yeast mixture, the recipe called for it to rest for 30 minutes to hydrate the gluten. I ended up leaving it for about 40 minutes, and when I got back to it, the dough had already doubled. Is it possible that I left it sitting for too long?
Any advice would be helpful before I attempt to do this again