Thanks for the tip. I'll definitely be making these buns again! One last question regarding the consistency of the dough...is there any way to re-introduce moisture to the dough if it's too dry? Hi again, It is very hard to try to 're-knead' liquid into the dough. The dough slips and slides around, and gets gummy on the outside. It is best to use a light hand with the flour and avoid the 'drys' in the beginning. Happy Baking! MJR Hi Maggie - I actually had to do this yesterday. I put the dough in the KitchenAid with the beater attachment, added the extra water (only 2 tablespoons), covered the whole thing with a dish towel to catch the splashes, turned it on high, and stood back! It took a minute or so, but it did actually absorb the water. - PJH

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