Make sure you only use 2 cups (470 ml) of the flour during this step as opposed to all 5 cups (1,200 ml). The rest of the flour will be needed later on.
If you’re not sure how long it will take for the ingredients to heat up, start with 20 seconds.
If you decide to use a mixer instead of beating the ingredients by hand, you’ll likely not have to mix it for the entire 3 minutes, so pay closer attention to the consistency. Start off on a slow speed if using a mixer, and use a dough hook attachment if you have one.
Be careful not to add more than 3 cups (710 ml) of flour to the mixture, as this will likely make your buns way too dense.
Wash your hands with soap and water before shaping the balls.
The dough will expand, which is why it’s important to leave a bit of space between each ball of dough.
Let the dough rise at room temperature.
Once the buns have baked, let them cool for a few minutes on the baking sheet before slicing them in half and serving. To store extra buns, place them in a sealed plastic bag, getting as much of the air out as possible. The buns should last roughly 5-7 days at room temperature, or you can store them in the freezer for several months. Make sure the bag is marked as freezer-safe.
This will give the buns a sweeter taste.
Keep the rest of the measurements the same.
Start by adding roughly 0. 5 c (120 ml) of flour to the recipe.
For example, you might use 1 c (240 ml) of regular flour and 1 c (240 ml) of wheat flour when combining the flour with the dry yeast.
