It being a holiday weekend, and hoping for decent weather (even in San Francisco), I'm considering barbecuing lamburgers.  And, of course, I want to make my own buns.  I'm a novice (only baked twice so far), so I want a recipe that's pretty easy. I like a bun with some substance, not so heavy-crusted as a sourdough roll, but maybe the texture of a Kaiser Roll.

I found ejm's recipe (http://www.thefreshloaf.com/node/8384/hamburger-buns-topped-sesame-seeds [1]) and it looks yummy and seems like I could handle it.  Same with Paddyscake's recounting of the BBA recipe here (http://www.thefreshloaf.com/node/3661/hamburger-buns [2]) and Cake Diva's here (http://www.thefreshloaf.com/node/13111/hamburger-buns-saveur [3]).

I wonder if Brother David's Greek Bread recipe would make good buns.  Seems right to have lamburgers on Greek buns.

Any thoughts?

David?

Bueller? 

Thanks.

Glenn