They turned out just as fluffy and soft as described, but pretty tiny. The batch I just made are big enough to be rolls, but not buns. I'll definitely make them again, but I'll be making fewer buns with this amount of dough. Either way, nice texture. I don't have a bread machine, so I just proofed the yeast with the water and sugar, then used my Kitchen Aid mixer to mix in the flour, Vital Wheat Gluten, salt, and oil (I used olive), and used the dough hook for about 5 minutes, then let them rest about 45 minutes before shaping them.
Update: I made a half batch and got 4 standard sized burger buns. Ps; when these are fresh out of the oven they melt in your mouth! Wow! Can't get the tops to brown like I want, but it's not like the uniform whiteness compromises the flavour or anything, so I'm not too worried about it. But next time I'll try brushing them with a little milk to see if I can get the look I want. (new update: the milk hardly browned them at all. But I'm fine with white buns. No biggie!)
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They turned out just as fluffy and soft as described, but pretty tiny. The batch I just made...