Afrer 12 years studying baking proccesses to get better milk buns i have some tips to share about burger buns:
A sponge made with 20% flour total amount of yeast and 22% of the milk all mixed and left for 30 minutes at counter to rest is ok
To get the better structure on your burger buns you may use an amount of egg whites due to the presence of albumin. Albumin is for me the best ingredient the secret ingredient on perfect burger and hot dog buns.
After you put the buns to rest on pan you may press down the buns to enlarge them a bit and fall down the top. It will yeald buns much more larger than tall.
I use 90 g pieces.
The final tip if you use a convection turbo fan oven is to inject steam and turn off the oven waiting for " big explosion" or ." oven spring " during initially 5 minutes. The buns will increase size a lot!!!!

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