Homemade Hamburger Buns
Circle B Kitchen
1 1/3 cups milk
3 tablespoons butter
1 package (2 1/4 teaspoons) active dry yeast
2 tablespoons sugar or honey
3 cups unbleached all-purpose flour (or bread flour)
1 1/2 teaspoons salt
2 egg whites, divided and slightly beaten
1 tablespoon sesame seeds
Place the butter in a small bowl and heat in the microwave until just melted. Add the milk and warm briefly to about 100 degrees. Place in the bowl of a standing mixer fitted with a dough hook. Proof the yeast by adding it to the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 3 minutes. Turn on mixer and gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt and 1 egg white. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is no longer sticky, about 10 minutes.
Turn the dough onto the work surface and knead for a minute or so by hand. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or a damp towel and let rise for 1 ½ hours or until doubled in size. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen.
Lightly knead down the dough and then divide into 6 equal pieces (each about 4.8 oz). Roll each ball into 4 ½ in. rounds. Lay each on a lightly oiled baking sheet (I spray it with Pam and then wipe it down). Cover with a towel and let rise again for about a half hour.
Preheat the oven to 350 degrees.
Brush each bun with a little egg white and then sprinkle with sesame seeds. Bake for about 15 minutes or until golden brown and slightly puffy.