Homemade Hamburger Buns

Recipe printed from chiknpastry.com

Homemade Hamburger Buns
Adapted from a website that I can't find again!; Makes 10 buns

time commitment: ~2 1/2 hours (most inactive)

1 T active-dry yeast
1/2 c (4 oz) warm water
1/2 c (4 oz) milk
1 large egg
2 T vegetable oil
2 T sugar
1 t salt
3 c (15 oz) all-purpose flour
1 T butter

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 counter, for 10 minutes. The finished dough should be smooth, feel slightly tacky, 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 10 pieces and shape each into a tight ball (cup your hand over the dough tightly and roll the dough around on a work surface with little or no flour). 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. 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.