Burger. Hotdog buns

Ghazi, going from the appearance I'd say they look pretty good! Of course, a little egg wash and some sesame seeds wouldn't go a miss ;) Replacing some/all the water with milk would be one suggestion for a tweak. The butter amount seems good. If you're after a softer crumb, perhaps replace a small amount of the flour with potato flour? (20g or so)

Hello,

To be constructive: they do not look like burger/hotdog buns, nor am I convinced they are because looking at your recipe, they will not have the texture.

I know this because I've made the same (give or take the yeast or sugar in there) recipe in the past.

Burger/hotdog buns are soft and tender, what you've baked are hard-set, not-yielding crusty rolls. (I also see they're rather pale, how hot did you bake?) Delicious for soup, spread with butter, or a vehicle for a proper ploughman's or such. Anyway, soft-baked good tend to have:

1.enriched ingredients (milk, fat, eggs. The latter is the best tenderiser I know of. Milk has a tendency to stale bread quickly. Soy milk is an excellent alternative softener.)

2. softer flour, your flours are too strong. Cut with a % of plain, say 20%. Potato and rice flour will work too.

3. proves to 2x, so they bake low (like sweet dough) and will rise marginally in the oven, for a soft, golden crust only. Not slashed as for crusty rolls and as you have above, since there's no need. We're reducing crust, not exposing it.

4. and on the topic of softness, for hamburgers, they're best batch baked to reduce 'crustiness'. Prove them kissing.

5. brush with milk, cream, butter hot from the oven. Cover with a clean (not recently washed) tea towel (or wrap them entirely) until cold. This will soften the crust. When cold, keep in plastic, not paper.

6. pre-bake for hamburger, brush with egg-wash, top with seeds. Milk wash will soften crust too if you omit the seeds and help with colouring when baked so low.

7. for hotdogs, pre-bake drench in flour (drench, not sprinkle) with flour. A thick layer will prevent heat touching the crust and the setting of a hard, baked crust. Scrape off when baked. Similarly, wrap in tea towel.

For a really, really good hamburger bun, the best IMO: http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe

Saying all this, my fave bun is actually a chewy, crusty bun for a thick, juicy, burger.