A different recipe, completely different method, addition of butter and milk. I thought it seemed like this would produce a better bun, and I bought a silicone bun tray (don’t bother doing this), and followed the recipe exactly. They were better than my first try but, meh, not what I was looking for. I could stop with this, after all, plain old hamburger buns are fine and brioche buns are delicious if just the wrong texture.
I dunno. I have one other recipe up my sleeve. After that . . . store bought and giving the silicone bun thing to Good Will.
I love that you are still working at it. What’s the bun tray? I love baking and cooking with silicone.
I do use silicone a lot but this just wasn’t necessary. It had depressions for the bun but the bun didn’t even fill the depression.