Why do the buns always have a white circle at the bottom?

Steamy question, Noah! The white circle that sometimes appears at the bottom of our bun is a small (but still delicious) imperfection that occurs during the baking process. On baking, moisture is released from the dough and sometimes gets trapped underneath the bun, accumulating in one spot. Because of the intense heat in the oven, this moisture turns into steam, preventing that small segment of dough from touching the pan and browning during the baking process. That's all there is to it. We think small flaws make things interesting, don't you?

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