I did make a couple of buns 60g and they were to small for a burger they would of made a dinner roll. I usually divide the dough into the nearest good portion size 90g would of worked fine. They turned out nice and soft but you dont get the layers that you would get when making Hokkaido milk bread because your not rolling the dough up. They rose very well maybe a little high for a burger bun, I tried flattening them before baking but up they got again....I will definitely use this recipe again the bread was lovely.
what weight did you make them
i made them 100g and they were a nice size ...
Those are good looking buns but I think 100 grams would be a bit on the large size, most burger buns would be in the 40 to 50 gram range.
Maybe slider buns at 40g. I use 90g for regular burger buns.
I will have a go in the near future
Leslie
I did make a couple of buns 60g and they were to small for a burger they would of made a dinner roll. I usually divide the dough into the nearest good portion size 90g would of worked fine. They turned out nice and soft but you dont get the layers that you would get when making Hokkaido milk bread because your not rolling the dough up. They rose very well maybe a little high for a burger bun, I tried flattening them before baking but up they got again....I will definitely use this recipe again the bread was lovely.