I have been reading and using King Arthur recipes for years. I love the blog! Having kept a sourdough starter going for 30 years I had to try this recipe - absolutely light and yummy (hard to stop eating and share with the family)! I did the following for browning the tops (did not have paprika): when the buns done I removed them from the oven and turned on the broiler - brushed the top of the buns with the remaining butter and put them under the hot broiler -Watch Carefully, it did not take them long to acquire a soft touch of brown. This recipe will go in as a keeper. Keep the wonderful recipes coming. Thanks - broiling sounds like a good option, and would also serve to crisp the crust even more. Glad you like the buns - I do, too... Happy New Year! PJH

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