Burgers, sliders, whatever you want to call them. They are really simple to make but when it comes to burger buns substantial enough to hold one of my mammoth “McMamo” burgers, I’ve found it’s best to make my own. Shop bought slider buns just don’t cut it. they can’t handle the sheer volume of filling that I pile up on top of the burgers. This recipe, however creates amazingly good buns for your burgers or sliders that don’t fall apart at the first bite. I always make my bread based recipes with a mixture of half white & half brown flours. It gives a nicer flavour and it’s much better for you than a bread made from all white flour. The burger buns are topped with a mixture of white and black sesame seeds to add a nice crunch on the top.
These simple burger buns can be made in advance and will keep in a bread bin or bag for about 3 days but they are much better eaten fresh filled with a slider or a huge helping of pulled pork. They are also nice with soup if you don’t really do crusty bread. The pillow soft buns are a great alternative to the crunchy crisp crust from a cob. How ever you choose to fill these buns, you can guarantee that they won’t fall apart. Make sure you toast them lightly on the griddle or under a hot grill until they are a lovely golden brown on the sliced sides.A brilliantly simple burger bun recipe made with a mixture of white and brown flour Click To Tweet