These are simple the BEST! The dough is just like a yeast dough!
I followed Karen Morgan's recipe: https://blackbird-bakery.com/recipes.php?id=9734.
My dough was very wet and sticky after the 30 minute rise compared to the recipe's dough. Since the stickiness made the kneading of the dough impossible, I just added more glutinous rice flour until I had the same consistence as shown in the recipe's photo.
These buns are so tasty with the warm melted chocolate. The next day, they still had the same texture of dough as they did when taken out of the oven.
I'm planning to use this dough recipe with a savory filling. A ham and cheese filling would make for a yummy breakfast bun too.
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