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By Benjamin JohnsonMy last burger buns (Version 2) had way too much fat, as evidenced by the fact that the dough split out all its fat during the proofing stage. For this trial, I cut the butter back by 44.4% (I chose to cut it by 44.4% simply because it rounded down to a nice, round number: 200 g). At the same time, I tested Version 4, where I did not cut any fat at all, but substituted some of the bread flour for cake flour, as cake flour is engineered to &quot;absorb&quot; fat. (<a href="https://www.chefsteps.com/activities/brioche-burger-bun-v-4">Click here</a> to view Version 4.)VERSION 3 CONCLUSIONS: The dough for Version 3 had a great texture. It was easy to work with and did not feel overly greasy. When baked, however, the buns came out very dry. It&#39;s becoming fairly obvious to me that a big part of the problem here is lack of moisture. For future trials (we tested Version 4 at the same time as Version 3), I will increase moisture by increasing the amount of milk.