So I have always wondered how bakers get the buns to be so round and perfect.  Mine usually end up lopsided and ugly, with cracks.  I knew there had to be a way, just like the perfectly round cookies people create. 


Mine are never perfect and round unless they are cutouts and still even then I get the imperfect ones.  I would love to take some baking classes that last longer than two hours, maybe two hours a week for a month or two.  I'm not interested in going back to school for culinary. It just isn't what I want to do, but I like to bake. 



So as I was getting ready to bake my second batch of Danish Birthday
Buns for the day, I found a video that explained tight rolls and loose rolls.  Wow, was this a game changer for me.  Now all I want to bake are buns, just to practice this.