Thank you for a wonderful recipe! I made these buns yesterday, and had them for supper; my husband said that they were the best burger buns he'd had in years. :) I do, however, have one question...my buns seemed to be a bit 'dry', and I had the same problem with the Garlic Knots recipe (posted previously on your blog.) I try to be *very* accurate in my measurements, but can't figure out where I'm going wrong; am I over-kneading, are my liquid measurements off, should I compensate for the regional climate (I live in Maryland)...? I just don't know! Is there a way I can tell before baking (by the consistency of the dough, etc.) whether or not the bread will 'taste' dry once it's out of the oven? Thanks again...I'm a huge fan of all you baking geniuses at KAF! Hi Maggie, You exactly right in thinking that the consistency of the dough is going to be your best guide to knowing if the dough is too wet or too dry. Flour is like a sponge, and will vary in moisture content with the surrounding atmosphere, so different days you may need less flour, and more on other days. A dough with the right moisture should feel 'tacky like tape, not sticky like glue' and not have a dry skin to the outside. If you can touch the dough and feel a slight pull on your finger when you pull away, it is fine. If you touch the dough and gobs of dough stick to your finger, it is too wet. Add flour just a very little at a time during the kneading process so that you don't dry the dough. Overkneading by hand is nearly impossible. If you knead by machine, you can overknead so try machine kneading for 4-5 minutes and finish by hand. I hope this helps! MaryJane @ The Baker's Hotline

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