The secret of success with these extra-high, super-sticky buns is creating dough with just the right texture. The buns should turn out soft and fluffy, almost cottony. To avoid over kneading the dough, which causes excess gluten development, knead by hand. This isn't difficult, because as soon as the dough becomes smooth -- just about five minutes after the flour is incorporated -- it's time to stop. A visual clue: the dough should be only slightly springy, not elastic and bouncy like stiff bread dough. It's also important not to let the dough over rise; watch it carefully after the first hour, and punch it down and roll it out as soon as it has doubled in bulk. If you allow it to rise longer, it may fail to relax properly when rolled out.