To get great 2” buns I use this recipe and I let it rise until it fills the pan -covered with parchment and a lightweight insulated cookie sheet, and then I bake it still covered by the parchment and lightweight cookie sheet. The dough rises another half inch and stays flat on top (the bottom of the buns) just as it would be with a weighted lid. The buns were fluffy and perfect for grilling and filling... plenty of room for a Hebrew National and all the toppings! Wish I could load a picture.

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