Hi Lynda, we're so glad to hear that your buns turned out well, despite your sticky dough! Substituting buttermilk powder for the dry milk powder called for in this recipe should not have contributed to the stickiness. If you happened to use another brand of unbleached all-purpose flour this may have made for a stickier dough. That's because other brands of all-purpose flour generally aren't as high in protein as our flour, which means they won't develop as much gluten and also won't absorb as much liquid. 

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