Finding high-quality hamburger meat at the market is a lot easier than it used to be, but the same cannot be said for the buns. They’re never the right dimensions for a decent sized patty; and they’re either made from some insipid white sponge with seventy-three ingredients, or from high-fiber, whole grains, which in many ways is even worse.
Note: add a 1/2 cup of the flour to the yeast and water, and then the remainder before kneading
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Source recipe: https://foodwishes.blogspot.com/