thanks you guys!
i am a photographer, actually, like, for money. but the close-up is a shot my husband took.
so, i meant to post the recipe for the buns. . .
2 cups whole milk
1/4 cup warm water
2 packages active dry yeast
1/4 cup plus 1/2 teaspoon sugar
1/2 stick unsalted butter, softened
2 large eggs, lightly beaten
1 tablespoon salt
6 to 6 1/2 cups flour
Bring milk to a bare simmer over moderate heat and then let cool slightly.
Stir together water, yeast and 1/2 teaspoon sugar in a mixer bowl until yeast is dissolved. Let stand until foamy (if it doesn't foam, throw it out and start over).
Add butter and remaining 1/4 cup sugar to yeast and mix with paddle attachment on low speed until just combined. Add warm milk, mix until butter is melted, then add the eggs and mix until well combined. Add salt and four cups of the flour. Scrape the side of the bowl with a spatula until the flour is incorporated. Increase mixer speed to medium and beat for 1 minute.
Switch to dough hook and beat in two cups of flour at medium speed, scraping the bowl occasionally, until the dough pulls away from the side. . .about two minutes. Add additional flour as needed. Beat for five minutes more. The dough will be sticky.
Transfer dough to a large, lightly oiled bowl. Turn to coat with oil. Cover the bowl tightly with plastic wrap and put it in a warm, draft-free place to rise. It should double in size, about 2 1/2 hours.
Butter two baking sheets. Punch the dough down and turn it out onto a lightly floured surface. Roll it into a 14 inch round (about 1/2 inch thick).
(Here the book tells you to cut the rounds out with a pastry cutter, I used a piece of 1 inch chrome pipe from Home Depot to make the tiny hamburger buns)
After you cut your buns and place them on the baking sheets (two to three inches apart) cover the sheets loosely with oiled plastic wrap and let the buns rise for 1 to 2 hours.
Move your oven racks to the upper and lower positions and preheat to 375.
Bake the buns, switching the sheets from top to bottom so that they brown evenly. 7-10 minutes for the mini buns and 14-20 minutes for full-sized buns. They should make a hollow sounds when tapped. If you want to make buns with sesame seeds I suggest putting them on before you bake. Brush the buns with egg white or butter and sprinkle on the seeds.
You can freeze leftover dough like i did, or fiddle with the recipe to make less.
All I know is that it doesn't take much to make one sheet full of tiny buns, then you've got four rounds of dough left to do stuff with.
With this yeast, I found that the dough thawed out well enough to re-use and re-shape, but it took twice as long to rise.
So, good luck with all your bun-making! This recipe made grean buns and also pretty decent sandwich bread. I baked a loaf with the leftover frozen dough.