Hamburger Buns

By carvalhohm

Ingredients

• 1 cup milk
• 1 cup water, plus 1 tablespoon, divided
• 2 tablespoons butter
• 1 tablespoon white sugar
• 1 1/2 teaspoons salt
• 5 1/2 cups all-purpose flour
• 1 (.25-ounce) packet rapid-rise active dry yeast
• 1 egg yolk

Details

Servings 12

Preparation

Step 1

Combine milk, 1 cup water, butter, sugar and salt in saucepan. Bring to a boil. Remove from heat and let stand until lukewarm, about 110°F. If the mixture is too hot, it will kill the yeast.

In large bowl, stir together flour and yeast. Pour wet ingredients into flour mixture and stir until dough starts to pull together. If you have stand mixer, use dough hook to mix for about 8 minutes. If not, knead dough on floured surface for about 10 minutes. Place dough in greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.

Punch down dough and divide into 12 portions. They should be a little larger than a golf ball. Make tight balls and place on baking sheet lined with parchment paper or aluminum foil. Allow to sit for 5 minutes. Oil your hand and flatten each ball with your palm until it is 3 to 4 inches wide. Set rolls aside until they double in size, about 20 minutes.

Preheat oven to 400 degrees. Mix together egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto tops of rolls. Bake for 10 to 15 minutes or until nicely browned.

Yield: 12 buns.