-The amount of flour added to the recipe will depend on the humidity, the type/brand of flour used, if you use a mixer or mix the buns by hand. Because of various factors, the amount of flour added can fluctuate by 1/2 to 1 cup. I have found in my climate, 2 1/2 cups of flour is the perfect amount. -Warm the bowl used to mix the dough by running under hot water and then drying before using. This will help the dough get off to a good start in the rising process!-I like to use cream instead of milk in the icing. If you want to use milk, but still want the thick consistency of the icing in photos, you may use less milk or add 1 tablespoon of melted butter to the icing mixture. Cream gives the icing a thicker texture than milk. -The buns are best when eaten fresh out of the oven. If you need to make them early in the day, they can be reheated. For best results, underbake the rolls and then reheat before serving. I suggest baking at 375 for 8-10 minutes. Before serving, reheat oven to 325 and bake for 5-8 minutes . Remove and top with icing.