will try to make . ty :hug:
The buns have a little bit of a chew in a good way and are at their best for the first 2 days but are still alright after 3 days so any extra you won't eat you should freeze though they will last a week before getting a bit too stale, don't expect them to be soft like a sandwich/burger bun. I eat them plain as-is as a snack for the first couple days and then with a dish like chili/pasta/etc afterwards. When I make the dough before it rises it doesn't leave the bowl unless i'm picking it up to form it before the quick hand knead (inside bowl) or coat in oil, reduces mess with practice just have a tiny bowl/plate with a little neutral oil or olive oil on the side (for dough and hands) and don't drown the dough when you leave it in the bowl to rise (paper towel for excess at the bottom or spreading if needed).
Protip: warm up the baking sheet a bit before you add the dough to it for them to be puffier (like borderline hot where you can still hold your finger against it but don't wanna keep it there), the second batch always ends up better than the first unless you do this. Each batch can be 8-12 buns on one of those big baking sheets.
Some older pics I made of the pizza/buns.
This post was edited by Metalkon on Dec 7 2025 09:30pm