I’m sure it will be great.

Thanks, that makes sense. I might just increase the salt to 3/4 tsp because I do prefer a more balanced taste–seems like it takes a certain amount of salt to take the edge off the sweetness for me. The recipe looks great!

You’re right, it’s less salt than you’d see in a typical bread dough. This recipe is a little different since it’s enriched with butter, eggs, sugar, and citrus. I keep the salt lighter so it doesn’t dull the orange flavor or throw off the sweetness of the glaze. It’s more of a stylistic choice. You can definitely go up to ¾ or even 1 teaspoon if you prefer a touch more balance. It won’t affect the texture or the rise. For a lean bread dough I also use more salt, the amounts you mentioned. But 1/2 tsp here is enough to strengthen the gluten and balance sweetness without making the dough taste “bready.”

12-14.