I made these yesterday. This a very good roll. Like many, I had a dry sponge but just kept adding water 1 tablespoon at a time to get it to the right texture. The sponge is important--I think I may try it overnight in the fridge to see if I can tease out a little more flavor out of it. Used 1/4 cup of potato flakes. My only addition was 1/2 t diastatic malted barley flour, which I add to most breads. Used Saf Gold which is my go-to yeast for just about everything. Using a larger pan, I shaped and baked the buns on parchment paper (no oil needed) so they came out as individual slider buns. Admittedly, they were not all the same size and some were closer to regular-sized buns so I'll be weighing out the dough next time for a more uniform bun. Instead of covering I every so often spritzed the buns with water to keep them supple during the rise. They took about 15 minutes to bake. This dough was very sticky coming out if the mixer but was an absolute joy to work with after the first rise. Shaping the buns was easy. Observation: While good out of the oven these are so much better the next day. Hot out of the oven they have a crispy top and soft interior. After cooling and spending the night in a ziploc bag they had a soft top and interior and an even better flavor much closer to store bought rolls. I will definitely be making these again.

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