Hamburger Buns Recipe

How to make it

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• Bring milk to a bare simmer in a small saucepan over med heat. Remove and cool to 105 to 115 degree F
• Meanwhile, stir together warm water, yeast and 1/2 tsp sugar in mixer bowl until yeast has dissolved. Let stand until foamy, about 5 mins. If mixture doesn't foam, start over.
• Add butter, warm milk, and remaining sugar to yeast mixture and mix with paddle attachment at low speed until butter has melted, then mix in eggs until combined well. Add salt and 4 cups flour and mix, scraping down side of bowl as necessary, until flour is incorporated. Beat at med speed 1 min.
• Switch to dough hook and beat in remaining 2 cups flour at med speed until dough pulls away from side of bowl, about 2 mins, if necessary, add more four, 1 tbs at a time. Beat 5 more mins. Dough will be sticky.
• Transfer dough to a lightly oiled large bowl and turn to coat. Cover tightly with plastic wrap and let rise in a warm draft free place until doubled, about 2 1/2 hours.
• Butter 2 large baking sheets. Punch down dough, then rool out on a lightly floured surface with a floured rolling pin into a 14 inch round (about 1/2 in thick) Cut out as many rounds as possible with floured cutter and arrange 3 inches apart on baking sheets. Gather and reroll scraps, then cut out more rounds.
• Loosely cover buns with oiled plastic wrap and let rise in a draft free place at warm room temp until the hold a finger mark with gently poked, 1 1/2 to 2 hours
• Preheat over to 375 f with racks in upper and lower thirds.
• Brush buns with egg wash and bake, switching position of sheets halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14-20 mins. Transfer to racks to cool completely.