Hamburger Buns

Hamburger Buns

4 to 4½ cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup plus 2 Tablespoons sugar
1/3 cup unsalted butter
1 teaspoon salt
2 eggs

Before starting-grease a large bowl to hold dough for rising.

1. In a large mixer bowl combine 2 cups of the flour and the yeast. 
2. In a saucepan heat milk, sugar, butter and salt just until warm (115° to 120°) and butter is almost melted; stirring constantly.
3. Add the warm milk mixture to the flour mixture; add eggs.  Beat at low speed of electric mixture for 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed. 
4. Stir in as much remaining flour as you can mix with a spoon.  Turn dough out onto a floured suface.  Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total).
5. Shape into a ball.  Placed into a greased bowl; turn once.
6. Cover; let rise in a warm place until double (about 2 hours)  

• For Hamburger Buns-After the dough has risen punch down; let rest for 10 minutes. Divide dough into 12 equal pieces.  Shape each piece into an even circle folding edges under.  Press flat between hands.  Place on greased baking sheet or parchment line baking sheet.  Cover and let rise until nearly double (about 40 minutes).  Bake in a 375°F oven for 12-15 minutes or until golden.  Remove buns from sheet and cool on wire rack.   

This recipe can also be used to make hot dog rolls.

Hamburger Buns