Golden Pull-Apart Butter Buns. Don’t those sound fantastic? They didn’t turn out quite like I had hoped, but I’m willing to give them another try. The good: the flavor was great, and my husband liked them. The bad: I didn’t get the flaky, pull apart texture that I was looking for – these turned out to be more dense and doughy than in the King Arthur Flour photo. I did par bake the rolls, meaning that I baked them until they set but did not brown, set them aside, then finished baking them off just before serving dinner. Next time, I’ll bake them all the way through and see if I get different results. If anyone has any ideas why I didn’t get fluffy rolls, drop me a comment. In the meantime, I’m sending this over to Susan at Wild Yeast blog for her weekly YeastSpotting roundup.