I made only a few subs. I used bread flour because of its higher gluten content, and I used apple juice because I ran out of pineapple juice. I doubled this recipe so that my nutrimill could knead the dough for me and it worked well. I used salted plant butter so I skipped the salt. They turned out just right for making buns. I'm serving them with pulled pineapple chicken tonight and I froze my second batch unrisen and dumped them into a freezer bag with instructions written on it to save time in the future. I will probably bake only 18 minutes next time and see if I can pull them out a tad lighter.
