I have made these buns at least 8 times and they are different almost every time. The dough ranges from stiff to very runny and I am using the same tapioca starch each time and am using the called for amounts of ingredients. I thought the difference might be in the light beating of the eggs that I do with a whisk, so I tried beating them more and the next time beating them less but nothing changed with that. I then looked at the boiling of the butter mix. I am using a small stainless steel sauce pan and the most success I was at getting the right consistency of the dough ( the buns were actually too dry and flour-like tasting) was when I boiled the butter mix the most. However, I lost some of the mix to it being stuck to the bottom of the pan. At what heat setting do you recommend I boil the mix? Mine never comes to anything other than a slightly rolling boil. It does not look anything like the pics on your website. I am using Lactaid 2% milk. I could try Lactaid whole milk if you think it would make a difference. Tonight I decided to measure the liquid ingredients after the boil and I had just under 1 cup. I wish I had measured what I had when the dough was dry enough to form into balls. i thought I would have had more evaporation which could have been the difference between stiffer dough and what I got tonight. Tonight I baked the mixture in the popover pan (regular sized-- not mini) I got from KAF a while back. They came out fine. When I out the butter mixture into the tapioca starch, it does not perfect- nice and elastic. Everything goes bad when the eggs are added. This recipe has become a challenging experiement for me. Any suggestions are welcome.

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