British BBQ Society Forums

Most supermarkets do brioche buns now and they are slightly sweet and very dense - and importantly not crumbly. They are my current favorite.

I used this recipe here for burger buns, but substitued the sesame seeds with poppy seeds and golden caster sugar, added a bit more sugar to make it a little sweeter.. The addition of melted butter over the top gives it a lovely bit extra.

http://www.kingarthurflour.com/recipes/ ... uns-recipe

A baking recipe in imperial measurements... *shudder*

YetiDave wrote:A baking recipe in imperial measurements... *shudder*

Shudder no more, You obviously missed the radio buttons where you can change it to Metric

From The Sauce wrote:We serve seeded brioche, very light weight but the sweetness works well with smokey pulled pork and chipotle coleslaw.

This. I usually use soft floured baps, but a few times I have found brioche-style rolls, they have gone down a storm.

So I did!

I'm actually quite a big fan of the super-cheapo Waruburtons rolls: http://www.warburtons.co.uk/products/ro ... hite-rolls

They're supersoft, last ages, and are cheap as chips - about £1.50 or so for 12.

PeteW wrote:I'm actually quite a big fan of the super-cheapo Waruburtons rolls: http://www.warburtons.co.uk/products/ro ... hite-rolls

They're supersoft, last ages, and are cheap as chips - about £1.50 or so for 12.

My choice if I am cooking for a lot of people. They are decent enough, don't detract from the meat, and - here's the good bit - come pre-sliced.

When we popped over to Keiths earlier on in the year, he served up on Warburtons Thins. Never had them before, but that is now our current choice of bread for the pork and brisket.

I'm 100% with Pete for the cheapo Warburton's. Soft, bland, surprisingly holds together despite my vinegar sauce overloading, and lets the flavour of the pork shine through.