You can scale your burger up or down the fancy scale, but store buns will always hold you back. Too soft, too crusty, too small, too large, too flimsy, too expensive, too often sold out on a Saturday afternoon.
Make your own brioche buns and you will never look back. This recipe is enough to make twelve 9cm diameter buns, or more smaller ones if you want. You can easily scale the quantities up or down as well.
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