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Thank you for all your advises, i've tried the recipe another time and it was a success compared to what I used to get before. I added more water in my dough (even if it was sitcky), I let it raise just enough, I baked it at an higher temperature and I brushed the top of my buns with egg yolk...

How can I get it?

Thx a lot for the video and all your advises (dcSaute it was very informative). I'll try again and I'll tell how it was. dcSaute what baking temp do you use? I want a soft thin crust

Thank you Josie

Thx for your answer. I've seen in the comments of a hot-dog bun recipe (similar to the hamburger buns recipes) someone who was in the same case as me, the author answered him that he propably let the bun rise too much, so do you think the author was right?

Hi, well, as it's said in the title I'm having troubles with my hamburger buns. I've tried a lot of recipes like these ones: Possibly the Best Burger Buns Ever « Parsley, Sage, Desserts and Line Drives and light brioche burger buns | smitten kitchen and Le Pétrin: Un Hamburger Parfait Commence...