I modified my usual no-knead recipe to make sandwich buns and they came out perfect!

I halved the NYT no-knead recipe and added milk powder and sugar (measured with my heart, but I’d say about a teaspoon of sugar and a tablespoon of milk powder) and they turned out shockingly well. I don’t know that the sugar actually did much, but the milk powder made the bread so much softer and chewier which was the intention. Proof was about 24 hours in the fridge, 8 hours on the counter, twenty minutes resting, two more hours to rise after shaping. Baked in a dutch oven for about 15 minutes with the lid on, another 10 without to let them get color. Yield was 3 buns. Very proud of the results!