Hi! I am new to baking and am not having much luck. I am a widower, living alone, and over the years have become accustomed to cutting recipes in half. Most of the time this works just fine. The quantities required for Onion Buns are easily divisible by 2, except of course, for the egg. I used 1 tablespoon egg white and 1 teaspoon egg yolk. Everything seems to go well, to the point that my buns appear to be even a bit "fluffier" than those shown in your photograph. But when I bake them, they either stay the same size or shrink, so I end up with something more like an English muffin, rather than a fluffy onion bun. Tastes good, but it's not what I was looking for. I measured quantities as carefully as I could, but got the same result both times that I tried this recipe. By the second day, they are rock-hard hockey pucks. How can simply halving a recipe be so disastrous? I would dearly love to be able to bake my own buns, but 8 are just too many. I have a bread machine that makes a nice mini-loaf of bread, great for sandwiches. Maybe I should just stick with that. Hi Bernie, This sounds like a classic case of the buns being over risen before baking. Try cutting back on the final rise so they just look puffy not quite "fluffier". Happy Baking! Jessica @ the bakers hotline.

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