Uniform Buns

A batch bake is judged as a set: an even line-up of buns reads as controlled and professional, while a noticeable spread of sizes reads as rushed however good each individual bun tastes. The reliable way to guarantee uniformity is to portion by weight rather than by eye. After folding and lightly re-rolling the filled dough slab, weigh it whole and divide by twelve, then cut each strip to an equal weight — about 70–75 g — rather than measuring by width alone. Score even guide-lines across the slab with the back of a knife before cutting so every strip starts identical, and wind each shaped bun to the same height in a standard muffin tin so they prove and bake evenly. A ruler and a digital scale used together take the guesswork out and deliver twelve buns that look like siblings.