Hamburger Buns

2-1/2 to 3-1/2 cups flour
2-1/4 tsp active dry yeast
1 cup warm water
3 TBS butter, melted
3 TBS sugar
1 large egg, beaten
1-1/4 tsp salt
Plus one more egg and 1 TBS milk for brushing tops
sesame seeds, optional

1.  Combine 1/2 cup of flour, the water and yeast.  Gently stir just enough so the yeast isn't floating at the top of the water.  Cover bowl, and let proof for 10 minutes.

2.  Add the salt, butter, sugar, and egg to the yeast mixture.  Stir to combine.

3.  Gradually add 2-3 cup of four, about 1/2 cup at a time, mixing after adding.  Be careful just to add enough flour so the dough is tacky but when you touch the dough, large amounts don't stick to your fingers.

4.  Knead the dough for 4-5 minutes by hand or 2-3 minutes is using a stand mixer.

5.  Put the dough into a lightly oiled bowl, then cover and let raise for 2 hours

6.  Take the dough out of bowl and put on a lightly floured surface.  Gently divide the dough into 8 equal portions.  Roll each portion into a smooth ball, tucking any seams underneath.  Then use your fingertips to gently flatten each ball so it is about 1/2 inch tall and 2-1/2 to 3 inches wide, forming a disk.

7.  Put disks of dough onto a cookie sheet lined with parchment paper.  Cover with a kitchen towels, and let rise for 1 hour.

8.  Preheat oven to 350℉.

9.  In a small bowl combine an egg and a TBS of milk.  Gently brush it on the dough.  Sprinkle with sesame seeds if desired.

10.  Bake for 15-17 minutes or until golden.  Let cool completely, then cut in half horizontally.

Makes 8 large buns
from Amber's Kitchen