The Lemon Fool

Time to get the barbeque out as the weather is looking nice for the weekend.

Rather than buy some burger buns, I'd like to make them for a change.

I'm a big fan of using the bread machine to make the dough and then doing the rest by hand.

Wondering if anyone had any tips for me? I'd have no problem whipping up a batch of crusty rolls but soft burger buns?

Aside from lowering the baking temperature to avoid a tough crust is there anything else I should consider.

Regards,

B.

I recon wrapping a loaf in a clean tea towel when it comes out the oven is a route for a softer crust. I used to believe that adding sugar gave crusty crunch but I've since read that it softens it.

Try using milk instead of water.

Used to work when I made bread for my Mum and lack of teeth made hard crusts tricky