Savory Spinach Buns

These were Savory Spinach Buns - filled with spinach, Parmesan and Mozzarella cheeses, pine nuts, some spices - basically whatever I found. These savory mini buns were great for J's breakfast/lunch at work.

One issue I would like to address was to keep buns soft even after storing in the refrigerator. Since buns contained some butter, they would became harder/stale in the refrigerator. Of course, that was not the only reason - dehydration and starch molecules' crystallization happening in the cool air would be others.

So, at least to try to keep buns as moist as possible (but not make them soggy), I used brown sugar instead of white sugar for the sweet soft milk bread dough, wrapped buns with plastic wrap individually once they cooled down, and waited to refrigerate them until going to bed. I didn't know whether or not my amateurish measures worked more or less, buns were a bit hard but not so bad in the next morning. Anyway, the best option would be to eat them quickly as soon as possible. I was sure J could happily participate in the effort.