I made these today, but after removing them from the baking sheet, the bottoms seemed to be overly browned (although the tops were nice and golden). Does anyone know what this might have happened. Can't wait to try this recipe again. Did you bake on a lower rack of the oven? Or use a dark pan? Either of those may have contributed to overly browned bottoms. To prevent the issue in future, "double pan" - nest two baking sheets together, which gives you a double layer of thickness to protect the buns' bottoms from the heating element at the bottom of your oven. PJH

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