I’m so glad to hear that, thank you!

In the soup the bread is outstanding 😍! I’ll let you know how they come out next time!!!

Hi Janice,
I’m sorry you were disappointed but thank you very much for wording your feedback kindly 🙂 These soup buns are an adaptation of my pretzel buns recipe. I loved the texture of pretzel buns and thought they would be perfect for holding up to dipping in soup, but I didn’t want something as salty to overpower the soup. Maybe that would be a better fit and then add the cheese and any herbs to it? The baking soda boil that gives pretzels their classic brown skin would give these buns the extra hit of salty flavor that you may want.
I kept the flavor mild so as to be versatile and be able to go with a variety of different soups – but I’ll make notes on the post today on how to amp up the flavor, if desired.
The extra 2 tablespoons should be brushed on the buns immediately after baking to soak in a bit of buttery flavor.

Sorry, I didn’t see the original question. I will amend the recipe.
What I did was preheat the oven to 400F and then reduce to 350F once I placed the buns in the oven – this helps them puff up a bit more and be a little less dense.
However, you can just bake at 350F and they will still cook fully.

Ugh me too…