Hi, I am planning on using this recipe for my burger buns tomorrow. How do you use dry milk in this recipe? Would it make it better, softer, or more tender? In another hamburger KAF recipe, some members have substitute the water with dry milk and raved about the result. Can I also do this here or is this recipe so heavenly that one would not need to make this substitute. Thanks. You really don't need the dry milk in this recipe - it's pretty perfect just as is - but if you want to add 3 tablespoons instant dry milk, it will make the buns even more tender... PJH

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