Hi very novice baker here. I tried making these last week, with horrid results. My dough in the stand mixer was hard, tough, and looked nothing like the dough in the blog. On a Kitchen Aid, which speed is "medium"? I set mine at 4. Also, I used rapid rise yeast, since I didn't find instant yeast. So far, I've found active yeast and rapid rise at my grocery stores (I asked store management, and was told "those are the only kind I know of"). Is "instant" yeast AKA any other name? Also, I couldn't find special baker's dry milk locally. Thanks in advance (yes, I know I have loser grocery stores near me)! Katrina, sounds like you used way too much flour. Please watch our video on the correct way to measure flour. Were you using King Arthur Flour? If not, that was a mistake. SAF instant yeast is carried in many grocery stores; it's the brand we use here in the test kitchen. Fleischmann's and Red Star call their instant yeast "bread machine yeast," so you might find it under that name. If you can't find it, try active dry; dissolve it in 3 tablespoons of the liquid in the recipe before adding it to the bowl. Substitute nonfat dry milk for Baker's Special dry milk. Hope you give these buns another try - they're REALLY good... any further questions, please call our Baker's Hotline - 802-649-3717. PJH

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