My recipe for soft bread rolls became a bit of a cause-célèbre back in the days when the sausagemaking.org forum was active. I’m quite proud of it. But, I never thought it was that good for burgers – it fell apart too easily. I toyed with the idea of using a pretzel roll or even a pseudo-brioche, one that’s a lot less sweet – using butter instead of oil in my soft bread roll for example. However, I’ve settled on a roll made with potatoes, and not only potatoes but instant potato flakes. The idea for these buns comes from a post on the sausage forum that referred to a recipe on the cookistry website. My recipe is a slight adaption of that one using information learned from their site.
It’s great for burgers, pulled pork and things of that nature. My original soft roll is still best for a cheese and onion roll though!