{"id":51,"date":"2013-06-08T03:23:00","date_gmt":"2013-06-08T03:23:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2013\/06\/08\/flat-hamburger-buns-vegemite-scrolls\/"},"modified":"2026-05-05T13:13:03","modified_gmt":"2026-05-05T05:13:03","slug":"flat-hamburger-buns-vegemite-scrolls","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2013\/06\/08\/flat-hamburger-buns-vegemite-scrolls\/","title":{"rendered":"Flat Hamburger Buns"},"content":{"rendered":"
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RECIPE UPDATED 2\/8\/2025. Changes include using milk and water instead of all water and baking times for 6 rolls.<\/p>\n

When I have a burger, I don’t want it to be all bun, I like to load up the fillings. I love those flat, round buns that you can sometimes get from the supermarkets, but most often from chain bakeries such as Baker’s Delight. But, I’ve always wanted to make them myself. So, I did!
These are super soft inside and lovely and crusty on the outside. And, made at a fraction of the cost, with ordinary ingredients and no additives.<\/p>\n

They make the best steak burgers!<\/p>\n

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\n ThermoGourmand<\/span>\n <\/div>\n

Flat Hamburger Buns<\/h2>\n
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Light and fluffy inside with a nice crunchy crust, these buns are perfect for burgers.<\/div>\n
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Course: <\/span>Bread<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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