Bacon Buns: How to make them softer Recently I tried using this recipe to make bacon buns:

Bacon Buns Recipe - Lithuanian Lasineciai

The buns flavor turned out fantastic, however they were too hard and dry. How would you go about making these buns look more like the picture in the link? i.e., how would you get the bread to become very fluffy?

A few ideas I had in mind, and I could be wrong:


Add more bacon/fat? 
Mix the dough longer/shorter?


I mixed mine long enough to combine ingredients, however the dough was very wet and was barely workable after the second time the dough was mixed after rising. 

Also as a general rule of thumb, before putting dough in the oven, is it safe to assume that hard dough will create hard buns and soft dough will create soft fluffy buns, or is there a different way to measure/assume this?
I tend to agree with SAJ14SAJ here. Enriched doughs such as this quickly overcook. The size of your buns, which unfortunately are not in the recipe, will vary your cooking time greatly. Try a higher temp oven for a shorter period of time or try larger rolls. Use a thermometer and shoot for no more than 190 degrees Fahrenheit.