Quote:
Originally Posted by Wormius
I think the ideal bun material is a croissant or something similar with a light and buttery flavour.
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A croissant probably wouldn't hold up very well. Potato buns are good, I've also had really good pretzel buns. Brioche buns are probably my favorite.
I think any type of bun can be pretty good as long as it's being made fresh from quality ingredients, sourcing from an actual bakery as opposed to a mass production grocery store makes a world of difference.