Reply to "Salt Taste"

I add a touch of salt usually with my dry ingredients, but it dissolves with just normal beating, so I never get crunchy granules in the baked dough. Are you using a super coarse-grained salt? If not, all I can suggest is what Econlady did: cream it in with the butter and eggs (and any wet ingredients), as the more liquid matter it comes directly up against, the better it will dissolve.