I read somewhere, but now I don’t remember where, that ascorbic acid aka vitamin c, can prolong the shelf life of homemade bread by a few days. I didn’t have any, but I did have a lemon . Same with ginger, although I think I read ground ginger. I do have some, but thought the grated fresh might add an interesting note to the bread. As for amounts, just a little of each, lol. Less than a tbsp of ginger, and just a squeeze of lemonThose look really good, Joel. Take a look at this recipe, though - delicious, soft, yeasty burger buns in less than an hour.
https://www.geniuskitchen.com/recipe/40-minute-hamburger-buns-183081
Curious about your source for the idea that adding ginger and lemon juice will preserve the buns. How did know how much to add? How much longer do you think they'll last?