They’re okay rather than great. Good with Stilton but really good with marmalade.
Gxx
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Hint taken. [happy erpity]
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Any left?
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I’ll have those any day of the week, Dahlink.
Carinthia. xx
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Calling joe: I know you’ve made gluten-free burger buns, but is there an ordinary flour version that you favour? Ta.
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I just use my standard basic white sandwich loaf recipe, then divide the dough however you prefer:
5g caster sugar
120g boiling water
230g cold water
7g dried yeast
1 tbsp oil
500g strong white flour
10g salt
- Dissolve sugar in hot water then top up with cold to 350g
- Stir in yeast
- Cover and leave in warm place to activate (about 15 mins)
- Add oil and whisk briefly (I just use a stick blender)
- Add flour, making sure liquid is completely covered
- Sprinkle salt on top
- Stir together using handle of wooden spoon
- Once it’s come together, turn out on to oiled board
- Knead for about 30 seconds (Yes - you did read that right!)
- Cover and return to warm place to prove for 10 minutes
- Repeat (9) and (10) twice more
- After third time, divide and shape into rolls (If making loaf, flatten out to about ¾ inch thick and roll up like a Swiss roll to fit tin)
- For soft crust, dust with flour; for crusty, spray with water
- Return to warm spot and eave to prove until approx. doubled in size
- Bake at 180C for about 25 mins (rolls) or 45 mins (loaf). Usual “hollow bottom” test to check it’s cooked through.
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Thank you, joe. The Kaisersemmeln were a bit unwieldy for burgers last night, the crustiness promoting vigorous lateral patty slippage for some users (although I am inclined to blame the lubricant effect of the onions) so a different bun line is under consideration 
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I am looking for a cross between brioche and shop bought burger rolls for burgers hen diddies sossiges fish fingers pulled pork and so on
I will give that a whirl Joe
Shop bought for him brioche for me
He likes the sort of roll that is paper dry and falls to dust
I like the roll to stay intact and be a vehicle for sauces and salad
I will give Joe’s recipe a whirl next week and report back
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The words I employed about the behaviour of the burger vis-à-vis the bun were “Like a grape slipping its skin”. The thing skidded away across the plate scattering bits of tomato and leaving the top and bottom of the bun in situ.
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Yer beak needs to be big enough to provide co-linear opposin’ forces. They taught us that in Bird School.
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I would firstly deploy the leaning onnit technique, & then cut it in half.
I find that bought Burger buns are horrible, & I find Brioche too sweet & ‘cakey’ to go with meat, or anything, really.
Carinthia. xx
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I quite like a brioche burger bun of restrained sweetness.
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The boughten ones I’ve had are basically white laundry-bread with a slightly tweaked crust. Nothing to contribute to the experience.
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Thank goodness I have yeast so I can try different styles
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I might live to regret this…
Can you tell what it is yet?
that’s odd. The Filf have just rocked up…
A photie of the finished article will follow, assuming the duty solicitor knows his stuff
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Hmm
Proper description, please.
Even if we don’t believe it…
Carinthia. xx
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and very delicious it is too. The inspiration came from the place which sold us the lardy-cake; they make cheese-and-marmite bread too but they had sold out.
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Rapidly vanshin’ dahn an sparrer.
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