Burger Buns & Hot Dog Rolls

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Nick Malgieri's Bread

By Nick Malgieri

Published 2012

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Based on an old Swiss recipe for milk-based rolls called Weggli in Swiss German, these are my favourites for a burger or hot dog. They’re soft-textured but not mushy and have a hint of sweetness from the milk and malt syrup. Sprinkle the burger buns with sesame seeds if you like, or leave them plain. This is a two-step dough: First you make a simple sponge that ferments for about an hour - this only takes a few minutes to put together. After you mix the sponge, prepare all the other