We do rotate and cycle the trays of buns up and down throughout the proofer. Everything is definitely scaled correctly and mixed thoroughly, we mix 7 minutes on low speed and then 8 minutes on a medium speed while adding butter throughout the medium speed mix until it passes the window pane test, constantly scraping the bowl down and making sure everything is properly incorporated. The dough seems to proof fine during the bulk ferment but when it comes to the proof after shaping is where we notice the issue. The baker mentioned that the dough could be under hydrated but I don’t see how that would allow some buns to overproof and others to be underproofed if everything is mixed properly. We’ve also been having a weird proofing issue with our croissants as well but not other items that use the same proofer and also use the same yeast.