I’m not sure what it says about me when I’d rather bake homemade hamburger buns than drive a mile to the grocery store. I’m not in a real people mood, today, so it’s probably best that I don’t head out in public. My outrage level is past critical and I swear if I saw a MAGA hat on someone I’d have to cold-cock the SOB just on principle.
Best that I stay indoors. Besides, I haven’t made buns in a while.
- 1 packet yeast (2 1/4 tsp)
- 1 cup warm nonfat milk
- 2 tbsp sugar
- 3 cups flour
- 2 large eggs, divided
- 3 tbsp butter, softened
- 1 tsp salt
- sesame seeds
Proof yeast in warm milk and sugar. Mix in 1 whole egg and 1 egg yolk. Save egg white for brushing on buns, later.
Add flour and salt to liquid and mix on low speed until all flour is incorporated. Add softened butter and continue mixing for 7 or 8 minutes. Dough will be soft and not pull away from bottom of bowl, but it shouldn’t be overly sticky.
Form into a ball and place in an oiled bowl. Cover, and allow to rise until doubled.
Punch down dough and form into 8 balls – each about 3 1/2 ounces. Place on a floured sheet pan and flatten. Cover with a towel and allow to rise, again, until doubled.
Brush with reserved egg white mixed with a bit of water. Sprinkle with sesame seeds, if desired.
Place in a preheated 375°F oven for about 15 minutes.
Split, and fill with your favorite burger and toppings.