Nothing smells quite like home-made bread and I LOVE that I've finally reclaimed the habit of weekly baking and am improving my kneading skills (and kneading muscles).The other morning I was starting my bread when I was interrupted and realized that I inadvertently doubled one ingredient. Not wanting to waste it and too lazy to try and reclaim it, I just doubled the whole batch and ended up with a LOT of bread on my hands. I even tried to make hamburger buns, but they were so thick and didn't really form around the burger at all. Anybody know a secret for making buns? (the bread kind).