I've been playing with various bread recipes for these rolls for many years now, a tweak here, a tweak there just to find the prefect recipe that works well for burgers. This recipe yields a lovely soft bun that has a lovely rich flavour. It's like a brioche bun without all the hard work. The buttermilk and honey add a nice sweet and sour tang to the bread and it keeps well for quite a few days after making it. 

450g strong white bread flour

60g semola flour
7g instant yeast

10g salt
300ml buttermilk

1 egg beaten
50g honey
40g butter cut into small cubes

Place the flour and yeast into a bowl

Add the butter and rub together until you get rough breadcrumbs

Heat the buttermilk in a pan with the honey on a low heat until it reaches 30c

Take off the heat and stir through the beaten egg

Pour the liquid over the flour and mix to form a wet dough

While mixing add the salt

Remove from the bowl and knead for 5 minutes until the dough becomes smooth

Place on a greased bowl and cover 

Place in a warm place until the dough has risen to twice its volume (roughly 1 hour)

After the first rise, knock back and form into small rolls

Place on a baking sheet, ensure you do not place them too close together and cover and allow to rise for 30 minutes
Place in an oven at 190c (fan) 200c (normal) and bake for 20 minutes.
If cooking on the Barbecue use indirect heat 200c for 20 minutes