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| Hamburger Buns |
Ingredient:
- 1 tablespoon active-dry yeast
- 1/2 cup (4 oz) warm water
- 1/2 cup (4 oz) milk (whole, 2%, or skim)
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 cups (15 oz) all-purpose flour
- 1 tablespoon butter
Method:
- In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved.
- In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined.
- Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the table, for 10 minutes. until the dough is smooth,and spring back when poked.
- Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.
- Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball.
- Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
- Pre-heat the oven to 375°F.
- Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft.
- Bake the buns until golden, 15-18 minutes.
- Let the buns cool to room temperature before slicing and using.
- They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week.
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