I've been looking for a recipe for buns suitable for hamburger, sausage and peppers, grilled portobello mushrooms, pulled pork, or the like. Indirectly I came across this recipe, Dan Lepard's Soft Baps (Manchester Guardian, Oct. 6, 2007) replying to this TFL posting http://www.thefreshloaf.com/node/21843/high-percentage-fats-bread .
They feel wonderfully soft, just like my wife wants in a sandwich bun. I'm making turkey burgers with pesto tonight for dinner. Seemed like the time to try these.
This happened during the bake: Kissing Baps; who says our UK friends are reserved?
The mottled surface indicates there will be a few gas bubbles, but I'm expecting a sandwich bread, closed crumb. I'll take a crumb shot tonight when we serve them, and post it later.
The crumb
As expected, closed but not dense, very slightly chewy. Can't say much about flavor; it was swamped by sage, thyme, pepper and turkey. This is a keeper; my wife agrees.
David G
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They look really good David...I usually make six rolls and then a small loaf which is very good for toast.
Hope you enjoy for dinner. I always buy crappy store bought stuff for hamburgers, etc. and think I should make something instead. You did it. -Varda
These look great. I looked at the recipe and am wondering about a couple of the ingredients. Don't know if these are UK specific, but I am not familiar with them.
Cornflour: What is it? What did you use? Other substitutes?
Caster sugar: What is it? What did you use? Other substitutes?
thanks -- wayne
Wayne - Cornflour is known over there as cornstarch http://www.bbc.co.uk/food/cornflour
and Caster Sugar is Superfine Sugar, we in the UK use a lot of caster sugar in our baking but I wouldn't have any problems using normal sugar, here known as granulated sugar.
Thanks so much.