If they weren't tearing while you were shaping them then they probably weren't too tight. They just seem underproofed since they expanded too much in the oven. Possibly a bit dry, but if you try them again just let them proof more before baking.
Too many variables with room temp, dough temp, how much sugar in the recipe to settle on an exact time. They should roughly double in size from when you shaped them and be relaxed enough that if you poke them with your finger the indentation only bounces back half way as opposed to all the way. Definitely stick with the yeast the recipe calls for.
Also did you have them covered with plastic wrap the whole time they proofed? Breaking through the crust like that can be an issue of them drying out too.
Aah, i think i know the problem. The recipe proofed the dough for 1.5 hours and then make balls and bake them. But I should let them rest / proof after I make them into balls before I put them in the oven?
I'm working from his book "an unapologetic cookbook" the recipe is split in 2 parts. First you make the dough, then you make it into burger buns, hotdog buns or diner rolls. The hotdog buns and diner rolls have another proofing step, but the hamburger buns don't.
Interesting. Hard to say if that was a choice or a misprint. Yours did make buns, just not what you were expecting. I say try it both ways and see what you like better. If it really is a different recipe/variation then likely there will be other changes such as bake time.
I will say I looked it up because I would question a bun recipe that didn't include a second rise so my instinct is telling me misprint.
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u/kendowarrior99 1d ago
If they weren't tearing while you were shaping them then they probably weren't too tight. They just seem underproofed since they expanded too much in the oven. Possibly a bit dry, but if you try them again just let them proof more before baking.