Hello @sumayyah,

That image does look odd, and I am not sure what to tell you about it.  I would suggest a standard type of burger bun like a pan bread process with at least 4 hour sponge, and in ratio to:
100 parts flour
10 parts fat
10 parts sugar
4 parts fresh yeast
2 parts salt
2 parts milk powder
55-60 parts water – depending on your…[Read more]

Thank you @sumayyah!

To help you better, please describe to us your goals for a “perfect” burger bun?  There are many different possibilities in the market place.  For some the goal maybe a very low cost, but still soft and tender.  Others like the extra moistness o fa potato starch bun, and the very rich high sugar high butter trend of br…[Read more]