Need some thoughts on what cause crumb to have sticky mouthfeel

I just baked a few recipes over the weekend and this morning, an unexpected comment came from my wife and I'm trying to pin point what caused it.

She commented that there is some sticky mouthfeel to my bread that she don't particularly like, and it was something the commercial breads don't have. There were three variety of breads this morning and one of them particularly has less sticky mouthfeel than the other two. They are all adapted from the same base recipes of my milk sandwich loaf (butter & sugar but no egg) with some tweak of their own, all of them has whole wheat & rye starter for flavor. They are as following:

1. Oatmeal and seeds roll. This is an experiment roll to see what would happen if I add soaked seeds and oatmeal to the original recipe. I end up having to add 15% more flour to the base recipe as it cannot hold all the additional seeds and their soaking water. So in proportion, this one have less sugar/milk/butter/salt than the original recipe and the other two, but turn out to be the one with minimal sticky mouthfeel. The roll itself turns out quite good. Airy, springy, moist, just a bit bland since it use same amount of salt/butter/sugar as original recipe but now there are 15% additional flour and 40% of seeds and oats (dry weight in baker's math, and altogether they soak up about 1.5x of their weight or another 60% water in baker's math.)

2. Oatmeal and seeds loaf. Since the test roll almost not come together, I took a drastic measure on this one. Still 15% more flour, but about 20% water cut. Proportionally more salt/butter/sugar to compensate for the seeds. Also another 2% butter & sugar increase for richer taste. The dough turn out so dry that my only option is kneading while the test roll need slap and fold; so quite polar opposite. There was some visible tear during bulk. Almost, if not none, oven spring. The loaf turn out relatively dry and dense. Not overly, but compare to the original recipe or the test roll, it's a lot drier and denser. She said the sicky mouth feel is about the same as the next one.

3. Dinner roll. One egg is added and roughly equivalent amount of water was cut out from the recipe to compensate (75% of egg weight). Overall hydration might goes up by approx. 5%. Also 2% butter & sugar increase for richer taste. Salt stay the same as it doesn't have to compensate for seeds & oats. Mistake was made and less yeast was added. The dough ferment much slower that it starts to gain some tang (from sourdough starter). Crust is a little drier and thicker - shouldn't make much different IMO. I prolong bake time to brown it, and the roll turns out a bit drier than when I baked a loaf with the same recipe (no salt/butter/sugar increase back then); not sure how much effect baking in the pan instead of covered pullman tin have on dryness.

From what I tried to discern, I think the by sticky mouthfeel she meant the collapsed crumb stick together and to the inside of her mouth. My first guess was the dryness since both of the stickier one are dry in one way or another (less hydration vs too long bake time), but then I notice they are both higher in butter and sugar. It's counter intuitive to me at first since both ingredient were supposed to make the crumb more moist, but since part of my guess is the crumb collapsed together, these two ingredients can also disrupt gluten and maybe make it more easier to collapse? The two stickier ones do feel like more crumbly and less chewy, so that just don't help me shake off this doubt.

So, here I come for outside opinions. What do you guys think was the issue here?