The perfect burger bun

I really like Mc D buns, especially the ones without sesame..
Have to say that here in Denmark we only have Mc D and Burger King represented. So Wendys, in-n-out's taste etc is out of my knowledge.
When I make my own burgers I use prebaked buns, spray 'em with a little water on each side, and then in my toast grill. It makes them soft and spungy, but also wierd shaped due to the grills shape made for square breadloafs...
Is there any other way I can acchieve that perfect bun. Maybe even selfmade baked from the ground.
Input or recipe will be apreciated

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.