So I'm making pulled pork sandwiches for a casual birthday dinner, and I'd like to make the buns for it. I enjoy making bread, though I'm still muddling through learning. Most of the bread I make is more dense and artisan style than I think is enjoyable in a hamburger bun. I like a nice chewy bit of bread with my soup or eggs, but for a sandwich I'd like something softer, though sturdy enough not to dissolve with pulled pork on it!
I'm thinking of using the recipe from the Bread Baker's Apprentice for burger buns, but would really appreciate any tips for making the best burger buns. The issue I've had before was getting them shaped correctly and getting them to rise enough to be good as buns. When I made them before, though I was using a kneadless dough.
So any tips for shaping the perfect bun? Tips on yeasts to use? Ways to get a good rise?