Amber’s Kitchen Hamburger Buns

2 ½-3 ½ cups unbleached flour

2 ¼ teaspoons active dry yeast

1 cup warm water (baby bottle warm)

3 Tablespoons melted butter

3 Tablespoon sugar

1 egg, beaten

1 ¼ teaspoon salt

---plus one more egg and 1 tablespoon of milk for brushing onto tops of the rolls before baking

Directions:

1. Combine sugar,  water and yeast.  Gently stir just enough so that the yeast isn’t floating at the top of the water.  Cover bowl, and let dissolve and proof for ten minutes.

2. Add the salt, butter and egg to the yeast mixture.  Stir to combine.

3. Gradually and slowly add the flour, mixing/kneading well as added, being careful not to add too much flour.  Add just enough flour so that the cough is still tacky but when you touch the dough, large amounts of dough don’t stick to your fingers.  When the dough stops sticking to the bowl, you have enough flour.

4. Knead the dough for 4-5 minutes by hand or 2-3 minutes if using a stand mixer. 

5. Put the dough into a lightly oiled bowl, then cover the dough with a clean dishtowel, or with plastic wrap and let rise for 2 hours.

6. Take the dough out of the bowl and onto a lightly floured surface.  Gently divide the dough into eight equal portions.  Roll each portion into a smooth ball, tucking any seams underneath.  Then using your fingertips, gently flatten each ball so it about ½ inch tall and 2-3 inches wide, now forming a disk. 

7. Put disks of dough onto a cookie sheet lined with parchment paper.  Cover with a kitchen towel and let rise for one hour.

8. Preheat oven to 350.

9. In a small bowl combine an egg and a tablespoon of milk, then gently brush it onto the dough.  If you want, sprinkle on a few sesame seeds as well.

10. Bake the buns for 15-17 minutes or until golden.  Let cool completely, then cut in half horizontally.

This recipe makes 8 large buns