Ever had a Burger or Sandwich at a Great and Memorable place?
Do you really think it has nothing to do with the Bread?
What good is a pulled pork sandwich on a store bought bun? They are either soft but fall apart before you are done eating your sandwich, or hold up well like a Pub Bun but are dry as hell.
I am giving you the Best of both worlds. Both Soft and can hold up to any sandwich you make.
Mark’s Hamburger Buns -> makes 6 buns
Ingredients:
150 Grams Sourdough Starter [75 Grams Flour + 75 Grams Water]
425 Grams Bread Flour
255 Grams Lukewarm Milk - the higher the Fat the better
5 Grams. Instant Yeast - I use SAF Red Label
10 Grams Sugar
5 Grams Iodized Salt
40 Grams Fat - I use melted butter
Mix and kneed on medium speed for 8 to 10 minutes.
Cover with plastic wrap and set in warm area for 1 hour to rise.
Cut the dough into 6 even weight pieces and with the palm of your hand roll the dough pieces into balls with a circular motion on a Roul'Pat mat. Place them evenly on your baking sheet that has a Silpat baking mat or parchment paper, and with the palm of your hand smash them flat about an inch thick.
Put back in a warm area and let proof for another hour.
Cook Time and Temp:
Temperature will be 400 degrees F
6 Hamburger Buns = 14 minutes
150 Grams Sourdough Starter
425 Grams Bread Flour
40 Grams Fat (I use melted Butter)
255 Grams Very Lukewarm Milk
5 Grams Instant Yeast
10 Grams Sugar
5 Grams Iodized Salt
Mix Ingredients on the lowest setting.
Kneed on Medium speed for 8 to 10 minutes.
Cover with plastic wrap and let Rise in a warm place for 1 hour.
After 1st Rise the volume should double.
Weigh your dough-ball and divide by 6 to get the grams needed per ball.
My Dough-ball was 866 Grams so divided by 6 gives me a target of 144 Grams
Try and only have 1 scrap ball that weighs 144 grams at the end of parting.
Roll in a circular motion on your Roul'Pat then smash flat to 1" thick
Set back in a warm place to Proof for 1 Hour before baking.
Slash and Spray the tops 10 minutes before going into the 400 degree F Oven for 14 minutes. 
Let Cool on rack for 1 hour before slicing in two.
Nothing is better than an Electric Knife to cut Bread with.
Enjoy.