Do you knead the dough to pass the window pane test? CI’s recipe just recommends kneading for about 4 minutes, minimizing gluten development to make the buns more tender. However, Peter Reinhart’s recipe recommends 10 minutes kneading, whatever it takes to window pane. I’ve done the latter and it produces a good bun, but I’m wondering if less kneading might make an even better one. Any thoughts?

Thanks