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The appeal of diminutive buns, baked in mini-muffin tins, is not just that you can eat more than one with impunity. Unlike their bigger cousins, they are irresistibly crunchy all around the sides.

Source: Martha Stewart Living, November 2003
Yield

Ingredients

For the Dough

For the Topping

For Assembling Each Batch

Directions

Cook's Notes

Use a variety of baking pans for buns that suit different occasions (and appetites).

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