I’m not an expert or qualified in any way, but my guess would be it would be fine without the syrup. Maybe a little bit more butter and milk could make up for the missing syrup in terms of texture. I imagine the sugar in the syrup helps the yeast along more, so maybe to compensate you could let the dough rise for longer?
I’m not an expert or qualified in any way, but my guess would be it would be fine without the syrup. Maybe a little bit more butter and milk could make up for the missing syrup in terms of texture. I imagine the sugar in the syrup helps the yeast along more, so maybe to compensate you could let the dough rise for longer?