This recipe uses a standard amount of salt for 500 grams of flour in a bread dough like this one and if everything was measured correctly you shouldn't be able to taste it. Salt isn't just for flavour in bread. It also slows the fermentation process. Reducing it will affect how the recipe works and speed up the action of the yeast which will mean less flavour in your buns. So I don't recommend you reduce it.

If the buns weren't soft (which they should be), it could be for many reasons.
1. You didn't measure the flour accurately and accidentally used too much. A digital scale is essential for good results when making bread. Cups are not accurate enough for consistent results.
2. The dough was too dry. As per any bread recipe, the liquid used is a guide and will need adjusting depending on the brand of flour used and humidity. Also if you omitted any of the liquids like the orange juice that would affect it.
3. Overkneading or underkneading
4. Under proofing or over proofing
5. Changing anything about the recipe, especially the type of flour, vegan butter and milk as they make the dough extra soft. Or changing the spices because they affect the action of the yeast. Any little change can make a big difference.
6. Overbaking

Hopefully, that can help you work out what might have gone wrong!

Oh good, thank you! And thanks for such a quick reply!

You can yes. Use the water and a tablespoon or two of the sugar from the listed ingredients to dissolve and activate it before you get started.

None of those flours will work in this recipe. Hot cross buns are basically an enriched bread and need the gluten in the flour to work. You would be much better off finding an already gluten-free hot-cross bun recipe than trying to convert one and like mine and risking a poor result.

I'm so pleased that you (and your boyfriend) enjoyed them! Thank you for taking the time to stop by to leave feedback. It's much appreciated!