Recipe. I increased it to make 8. Held up really well for burgers.
this post was submitted on 21 Jul 2025
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I'm from the region where these buns (and pretzels) originated and I really don't care to be snobby about it, but that is a strange list of ingredients. ๐
Our general recipe doesn't use sourdough, butter or milk, and uses the minimum of just any sugar for activating the yeast.
And while I have home-made a simple burger with these before, that's not really a thing you see often. They're quite savoury on their own, so you'd only really want to throw on veggies and some cheese. The ideal form of these buns IMHO is also very gooey/chewy, which isn't terribly practical for the burger format either.
Presumably, the added sugar and milk counteracts the savouriness. And the sourdough, milk and butter should counteract the chewiness. So, yeah, maybe this recipe does work better for burgers.
I can certainly understand wanting to make something fancier, if you go through the trouble of baking these. Over here, you buy them in a bakery and then often just shove them into your face as they are. ๐
Thanks for sharing your experience. I'm in a small town in the US. We do not have a bakery outside of grocery stores like Walmart, so I'm jealous of your options. I don't mind making/eating food that I'd inauthentic as long as it tastes good. I like finding recipes to use up my sourdough discard