Definitely one of my faves. For some reason I'll never quite understand, I like to scootch the buns close together in a square formation during the final rise so they meld together a bit. After baking, when you tear them apart, they have the white crumb showing on the edges (like bakery buns). Completely irrational. BTW, ewa, I freeze the extra dough (after the 1st rise) all the time. Divide dough into balls, wrap individually in cling wrap, then bag together. To use, remove what you need ahead of time (say, in the morning), thaw in the fridge, re-shape, 2nd rise, brush with butter, sprinkle-sprinkle, hokey pokey, turn self around, and into the oven they go. Fresh buns practically on command. Good tip, Karen - and, "...that's what it's all about!" :) PJH

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