For your next grilling opportunity, try making your own hamburger buns. These worked out well for us.
It’s Eric Kastel’s recipe from his book Artisan Breads. Only I used about 40% finely milled whole spelt flour instead of all white. They turned out light and tender thanks to the enriched dough (called for milk instead of water and a good bit of butter).
It’s a “same day” recipe. Started it at 8 am, we were eating at 1.
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{ 3 comments… read them below or add one }
I am with John.. Can we have the recipe posted please?? thanks
does one have to buy the book to get hold of the recipe?.
kind regards, john currie.
those buns look great, any chance of the recipe please.
john.