I don't have a breadmaker but I've always wanted to make soft, fluffy Chinese buns at home. I came across Christine's Recipes for raisin buns and decided to give it a go. Breadmaking is a long ass process, taking about 3 hours total - a test of patience for someone who makes 30 minute meals. The first time I made it at 9pm and was too tired to go through all the proofing process. Luckily, it still turned out to be edible bread, but it had a hard crust and wasn't soft and fluffy like Chinese buns (more like dinner rolls you'd get at a Western restaurant). The second time around, my mom did most of the work. We gave the sufficient time for each proofing step and it was really an exciting moment to see the yeast successfully rise!!