I have had a lot of luck with the bun pan. I always weigh the dough for my rolls and when I am making a large batch and only some go in the bun pan there is an obvious difference. As far as soaking the flour for 12 hours, I seriously wouldn't want to spend that much time thinking ahead for my baking. I would have to start soaking flour the night before as I am getting the kids ready for bed? Not so much, I think the recipe is awesome as it is. Thanks for another winner.

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