Or try King Arthur, always pushing their New England hot dog bun pan in the catalog and says it comes with a recipe. Their doughnut pan comes with a few good recipes and the recipe pamphlets they sell have some good recipes as well.
I have been researching the best way to get super squishy buns, and apparently its something impossible to do without the use of improvers and emulsifiers. Also another important step is the use of sponge and dough technique. However without the use of good proofers and baking ovens the result would still not be optimal. I wonder what is the best source for improvers specifically formulated for hamburger buns ?
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