This recipe will be in your to-do menu. It is definitely a satisfying bake and tastier treat than the store-bought ones.
By Jehanne Ali
For this particular bun, I advise that you mix bread flour with plain flour to even out the gluten and protein ratio in the dough, hence creating the soft-but-sturdy, perfect buns. I have not tried my version on hamburger buns, but I don’t see why not, apart from changing the shape and sprinkle with sesame seeds or poppy seeds, just as you like it.Print
Jehanne is an enthusiastic baker, food blogger, mother and wife all in one. She swaps her scalpel from her day job as a doctor to kitchen utensils in the evening and creates magical treatment of healthy treats for her family, which she shares in her blog, The Cooking Doctor. She is a firm advocate of healthy eating and always believes that honest and healthy food will steer you clear from the doctors.