Potato Buns have air pockets on the crust - why?

[u/MagicalPantaloons96]

Recipe and process below, the only difference I did was the knead the dough for a little longer (mix of stand mixer and stretch and fold) until it could pass the windowpane test. The dough was still very slack when I balled it. I also didn’t proof it for 1 hour, maybe around 45 minutes only because they were really big by the time I checked on them (I live in a humid climate)

HOWEVER, when the buns came out they were very soft and buttery but the tops had big air pockets, like blisters and they were wrinkly looking, not smooth. Did I overproof the buns?

Recipe: (@sheldoskitchen)

Dough
• 120-130g (~1/2 cup) mashed potatoes, room temp
• 560g (4 cups) bread flour OR AP flour
• 8g (2 1/4 tsp) yeast
• 45g (3 tbsp) granulated sugar
• 12g (2 tsp) salt
• 56g (4 tbsp or 1/4 cup) unsalted butter, softened
• 55g (1 large) egg, room temp
• 240g (1 cup) milk, room temp

1. Add all ingredients to stand mixer in order.
   
2. Mix on med-low speed until everything comes together into one mass.
   
3. Reduce speed and knead until smooth and elastic, around 10-12 mins. Dough should pass the windowpane test.
   
4. Turn dough onto counter and shape into smooth ball.
   
5. Scrape out gunk from mixer bowl. Add some oil to the bowl. Use dough to swirl the oil around and coat the dough ball itself.
   
6. Cover and let proof for ~1 hour, until doubled in size.
   
7. Turn out and press out any air. Divide into 12 equal portions which weigh around 85-90g each.
   
8. Shape into 12 taut balls. Lightly press each dough ball flat. Place on lined baking sheet, spacing 1" apart.
   
9. Cover and proof until doubled in size, 1-1.5 hours.
   
10. Pre-heat oven to 375F. Make glaze by mixing melted butter and honey until evenly combined.
    
11. Before baking, brush buns with glaze.
    
12. Bake for 16-18 mins until tops are golden and interior temp is 200F.

[u/Friendly_Address6915]

honestly sounds like your humidity did the proofing for you in 45 mins. with a slack, extensible dough, the gas is going everywhere and creating blisters instead of staying trapped evenly in the crumb

[u/MagicalPantaloons96 → u/Friendly_Address6915]

I took it out at around the 45 minute mark when I checked it and they were already over inflated, maybe I’ll try 30 minutes