Super successful as six "Hamburger" rolls. I followed the KAF catalog recipe, not yet aware of enzymes, using pineapple juice from a bottle claiming not from concentrate. Also used an organic dark brown sugar. All else the same, using a stand mixer. Since the risen dough was quite sticky I sprinkled each bun portion with flour and was able to form tight balls with repeated stretching underneath toward the center. The balls held up nicely on the final rise on a regular sheet pan and the buns baked into beautiful puffy shapes of the best classic burger buns. Oh, don't forget the eating: top notch, couldn't ask for better.

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