It was during lockdown when I started to make my own burger buns. We were having a bbq almost every night, and one evening we were scratching around for something to have with homemade burgers. I decided to experiment with making some basic buns. Et voila! I discovered that a novice can crack out a soda bread roll with relative ease in hardly any time. And although you’re supposed to use buttermilk… who the heck has that lying around at the last minute? Not me. So, I found out that you can simply add some vinegar to milk, leave it 10 minutes to curdle and then it’s just as good.
I’ve experimented with a variety of different kinds of vinegar and flours and it really makes very little difference. And the wholemeal flour I used for these buns, made them super sweet and delicious! You can see from the bite mark in the main image that I could not resist them. Too good.
The one thing about these buns is that they use up a lot of flour, so not a great choice if you’re low on flour, but a great last-minute scratch together if you need something to go with burgers, or accompany soup.
And there’s no greater feeling of achievement when you pull them hot out of the oven ready to eat. Enjoy.
Alex Thurman - Feed the Brood
9 bread rolls
15 minPrep Time
20 minCook Time
- 400ml milk
- tbsp vinegar (any vinegar is ok, I used malt vinegar)
- 600g flour (any flour is ok, I used strong wholemeal flour for the rolls in these pictures)
- 1 tsp bicarbonate of soda
- Preheat oven at 200*C, 180*C fan
- Add vinegar to milk and leave to stand for 10 mins - the milk will curdle and thicken which is what you want
- Mix liquid into flour and knead into a smooth dough
- Separate into 9 equal-sized rolls on a baking tray
- Bake for 20 mins