The user followed a brioche-style bun recipe, making slight modifications to the kneading and proofing times. They kneaded the dough longer, achieving a windowpane test result, and proofed the dough for a shorter duration due to its rapid expansion in a humid climate. Despite achieving soft and buttery buns, the tops exhibited large air pockets, appearing blistered and wrinkled rather than smooth. The user suspects they may have overproofed the buns, leading to this undesirable texture on the surface. The recipe itself calls for mashed potatoes, bread flour, yeast, sugar, salt, softened butter, egg, and milk. Dough ingredients are mixed and kneaded in a stand mixer until smooth and elastic, passing the windowpane test. After an initial bulk proof, the dough is divided, shaped into taut balls, and proofed again until doubled. Finally, a butter-honey glaze is applied before baking at 375F. The user's observed outcome suggests a potential issue with proofing or baking temperature, despite their efforts to adapt to environmental conditions.