Hokkaido Milk Bread Attempt #2

The first time I tried baking Hokkaido Milk Bread, I incorporated Active Dry Yeast - like the picture in the recipe - into the dry ingredients of the dough. I mixed in the wet ingredients, and went on my way. As you would guess, it didn't rise. The yeast never activated, and I ended up with a very dense, but still very delicious... cake. Or Shortbread. This time, I'm going to activate the yeast and add it in as the first wet ingredient and see if that fixes things. Well - it did - but created a new problem. The dough did rise properly! However, it was very wet and sticky. After all, I technically added a quarter cup of water with the yeast that the recipe didn't call for, and with baking you have to be rather exact. So I turned it out onto my floured surface and added some flour, and did a bit of kneading. It was still sticky and wet. More flour. A bit more kneading. Then, I tossed it back into the greased bowl and searched for "what to do when dough is wet and st