Hi Anna, this is a sticky dough, especially when it's warm, so you might find it helpful to chill the dough in the fridge for half an hour or so before dividing and shaping the buns. You can also use a little bit of flour when it comes time to divide and shape, if you find it difficult to do with greased hands. It's also important to use our Unbleached All-Purpose flour rather than another brand, as other brands of AP flour are generally lower in protein as compared to our flour. This means that they will not only develop less gluten, but will also absorb less liquid, which can make for an even wetter and stickier dough. Another option would be to try the tangzhong method (as described in the Tips From Our Bakers section of this recipe) which will help to develop a slightly stiffer dough that will also help keep your buns softer for longer. 

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