Picture a bagel dough, a very stiff doiugh. That's about 52-55% hydration rate. Picture a focaccia dough- really wet- about 68-73%. Italian bread is in between, I like it at about 60% plus. Seems to me a soft sweet dough might be a little weter than this, so this dough would need about 100 to 106 oz of flour or so. 2% of that is 2 oz, so weigh that much salt, put it in a half cup measure and see what it looks like. That amount of flour in a sweet dough might need 4-6% yeast. That would be 4 oz fresh, 1.8 oz active dry, or 1.36 oz instant. Instant milk is used at 3 oz per quart of water and a dough like this might be up to 12% sugar or so, or 12 oz, or 1 1/2 cups. It does seem like a lot of salt. I have The Ultimate Cinnamon Roll formula, if anyone is interested.