Precisely, Ellen. Pour that golden, caramel-like ribbon of sticky topping into your pan, place the sliced buns on top, and let 'em rise. They'll be ready for the oven in about 45 minutes. (You can check out the full instructions on the recipe page itself right here.) As for your question about humidity, you won't need to change the baking time but you may need to adjust how much liquid is added to the dough. My fellow blogger, PJ Hamel, recently wrote an article about how to make yeast dough in the summer turn out perfectly despite the added humidity. Check out the post, Winter to summer yeast baking here. (Basically, you'll want to hold back about 10% of the liquid in the recipe and add it only if needed.) We hope this helps, and happy baking! Kye@KAF

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