Gary

May 8, 2010 at 9:43pm

If the buns dry out because the sugar is hygroscopic, what if you replace the sugar in the dough with honey? Will honey produce a bun that stays softer longer? Don't know - honey is sugar, so it's still hygroscopic. And the sugar in the dough is minimal (compared to what you might sprinkle on its surface...) Interesting thought - PJH
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