Big Soft Hamburger Buns Food

BIG SOFT HAMBURGER BUNS

Steps:

• Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy.
• Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in (KitchenAid stand mixer on low speed #1) flour until a soft dough comes together to form a smooth ball.
• Knead 9-10 minutes (in KitchenAid stand mixer on medium speed #2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness.
• Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled.
• Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth.
• Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy.
• Bake at 350° for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack.
• NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.

HOMEMADE HAMBURGER BUNS

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

BEST HOMEMADE HAMBURGER BUNS RECIPE!

Steps:

• To prepare this homemade hamburger buns recipe, start by making the dough. Add in the mixer's bowl the yeast, the warm water and 50g flour (5 tbsps). Using a hand whisk, whisk all the ingredients to form a batter. Wrap the bowl with plastic wrap and set aside for 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for your hamburger buns to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
• In the meantime melt the butter. The key is to melt the butter at very low heat, so that the temperature doesn't kill the yeast. Remove the pan from the stove and check the temperature. The butter should be at the same temperature as your finger. If it is warmer, leave to cool down for a few minutes and check again.
• Pour the butter in the yeast mixture and add the egg and sugar. Whisk to combine. Top with the flour and add the salt.
• Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 10 minutes, until the dough doesn't stick on the sides of the bowl. At this point the dough should be really soft and a little sticky. (Be careful not to add any more flour than this homemade hamburger buns recipe calls for, as the dough should be really soft and not firm).
• Coat lightly the dough with oil and place in a large bowl. Cover with plastic wrap and let the dough rise in a warm place for about 2 hours or until doubled in size. If the environment is cold, preheat the oven at 30C, turn it off and place the bowl inside.
• Gently deflate the dough and place on a lightly floured working surface. Dust your hands with flour and divide in 8 equal sized pieces (approx. 115 g./4 oz. each). Form each piece into a round shape, gently tucking ends underneath. Gently pat the dough rounds into flat disc shapes about 1.5 cm thick. Arrange the hamburger buns on a large baking tray lined with parchment paper and dust very lightly with flour. Drape some plastic wrap over the baking sheet and let rise for about 1 hour or until doubled in size.
• Preheat the oven to 180C and beat the egg and milk in a small bowl. Lightly brush the top of each hamburger bun with the egg wash and sprinkle with sesame seeds. Bake in preheated oven for about 16-17 minutes until nicely coloured. Place the hamburger buns on a rack to cool down completely before cutting and store in airtight container for 1-2 days.

THE ULTIMATE BRIOCHE BUNS FOR BURGERS RECIPE

Steps:

• In a large bowl of a mixer, combine all-purpose flour, sugar, yeast, and salt.
• In a separate jug whisk together the milk and eggs.
• Pour the liquid into the dry ingredients and knead on medium speed with the dough hook attachment. (Tip: hold back a little liquid in case you don't need it all to make the dough come together)
• Once the dough comes together and there is no dry flour add in the sliced, softened butter. Continue to knead the dough for another 6-8 minutes. You will notice it is a soft, shaggy dough.
• Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover the bowl with plastic wrap (or a shower cap), and keep in a warm place for 1 1/2 - 2 hours.
• To make your Hamburgers: Divide the dough roughly into 6 (3 ¾oz) pieces. Shape each piece into a smooth ball and place it on a baking sheet lined with parchment paper to proof. This should take about 45 to 60 minutes. (Shaping the dough into a smooth ball is very important. Watch how, here.)
• Once proofed, brush each bun with egg wash and sprinkle with sesame seeds.
• Bake at 375°F (190°C) for 20-22 minutes or until they are golden brown.
• Store buns in an air-tight container at room temperature for up to 2 days. Because of the butter and eggs, they can spoil after 3 days so you can either keep them in the fridge or in the freezer for longer shelf life.

SOFT-N-FLUFFY HAMBURGER BUNS

Steps:

• Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
• When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.

SOFT BURGER BUNS

Steps:

• Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.
• Tip the flour, sugar, yeast and 1 tsp salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.
• Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.

40-MINUTE HAMBURGER BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

HOMEMADE SOFT HAMBURGER BUNS

Steps:

• Combine the flour, sugar, salt and instant yeast in a large bowl or the bowl of an electric stand mixer. Add the warm water, milk and egg. Grate the cold butter into the bowl and stir until the mixture comes together. Knead the dough with an electric stand mixer using the dough hook attachment, or turn the dough out onto a floured surface and knead by hand. Knead the dough for about 10 minutes until a smooth soft dough forms. Add more flour one tablespoon at a time as needed if the dough is too sticky.
• Place the dough in a large oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1½ to 2 hours, until it has doubled in size.
• Pre-heat the oven to 375°F and grease a half sheet pan (18-inches x 13-inches) with butter.
• Gently punch down the dough and turn it out onto a floured surface. Cut the dough into 8 pieces (see note). Once the dough portions have been cut, tuck all the cut sides of the dough underneath, leaving a smooth surface on top. Place the dough on the counter and cup your hand over it. Move your cupped hand with the dough inside in a circle on the countertop to seal the loose ends on the underside. Place the balls onto the prepared baking sheet and flatten slightly. Cover with the kitchen towel and let the rolls rise for an hour.
• Beat the egg and milk together and gently brush the top and sides of the buns with the egg wash. Sprinkle with sesame seeds if desired and transfer the pan to the oven.
• Bake for 15 to 18 minutes, until buns are golden brown.
• Serve warm or slice open, brush with butter or oil and toast on a grill or skillet. Store the rolls in airtight wrap for up to 1 week or freeze for up to 3 months.

KETO HAMBURGER BUNS

Steps:

• Preheat the oven to 375 degrees F.
• In a large, microwave safe bowl add the cream cheese and mozzarella cheese. Microwave for 45 seconds and then stir. Microwave for another 30-45 seconds until smooth.
• Next add in egg and egg white and mix with a fork until well combined.
• After that combine the almond flour, coconut flour and baking powder into the dough. Then line a baking sheet with parchment or a slipmat.
• Use an ice cream scoop to divide the batter into 4 buns, the roll then into balls with your hands. Place them on the silicone mat and press down gently. Brush the dough with water and sprinkle with sesame seeds.
• Bake for 12-15 minutes or until light golden brown.

HAMBURGER BUNS

Steps:

• Place the water, yeast, butter, honey, milk and egg in a large bowl and whisk to combine.
• Transfer the bowl of an electric mixer fitted with the dough hook.
• With the motor running on low, slowly add the flour and salt.
• When it is mixed in, increase the speed and knead until the dough is smooth and forms a ball in the middle of the bowl (about 5-6 minutes).
• Brush the oil inside another large bowl and transfer the dough ball into it.
• Cover the bowl with plastic wrap and leave to double in size (about 1.5 hours).
• Line a baking tray with baking paper.
• When the dough has risen, punch it down then divide in half.
• Divide each half into 8 portions (I just keep cutting it in half) and shape the portions into smooth balls.
• Place on the tray leaving a couple of centimetres between each one.
• Cover loosely with plastic wrap and leave until almost doubled in size.
• Meanwhile pre-heat the oven to 180C (400F) fan-forced.
• Brush the tops of the risen rolls with egg wash or milk and sprinkle with seeds if using.
• Bake for 15-18 minutes or until the rolls are golden brown and sound hollow inside when tapped on the bottom.
• Transfer to a wire rack to cool.
• I place a tea towel over mine to make sure the tops stay nice and soft but that is optional.

EASY BRIOCHE HAMBURGER BUNS

Steps:

• Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside
• In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.
• Turn the mixer on low and add 6 eggs to the bowl 1 at a time beating well after each addition.
• Slowly add the yeast and continue beating at low speed for 5 minutes.
• Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.
• Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
• Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
• Turn the dough out on a well floured surface and gently knead out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.
• Turn the dough out onto a floured surface and divide the dough in half. Then divide each half into 5 equal pieces.
• Shape each piece into a ball and place on a baking sheet lined with parchment approximately 4 inches apart.
• Allow the dough to rise, uncovered, in a warm place until it rises about double in size, approximately 2 hours.
• Preheat the oven to 350 degrees.
• Beat 1 egg with 1 tablespoon of water and brush the tops of each dough ball with the egg wash. Sprinkle with sesame seeds, if desired.
• Bake the brioche until it is golden brown on top, approximately 25 minutes. Remove from the oven and allow to cool for 2-3 minutes.
• Transfer the rolls to a cooling rack and cool completely.
• If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.

SOFT AND CHEWY SOURDOUGH BURGER BUNS

Steps:

• In a stand mixer or a large bowl, mix the flour, salt, coconut sugar, starter, and water into a thick sticky dough. In a stand mixer, use a dough hook and knead the dough gently for 2 minutes. Stop the mixer and let the dough rest for 5 minutes. Do this for four to six rounds, just until the dough is well developed. If mixing by hand, stir the ingredients together with a dough whisk until incorporated. Let the dough rest for several minutes. With lightly wet hands, stretch and fold the dough four to five turns every 5 minutes for four to six rounds until it's smooth and stretchy. It should be fairly sticky. Cover the dough and let the dough proof overnight at room temperature (65 to 70℉).
• Deflate the dough by doing a round of stretch and fold in the bowl. Let the dough rest for 5 minutes.
• Turn the dough out onto a floured surface.
• Gently roll and pat the dough into a log. Cut the dough into six or eight equal portions. Working with one piece at a time, form nice tight balls of dough. Start by folding the top down to the center. Working clockwise with your right hand fold all the sides into the center and push them down firmly while turning the dough counterclockwise with your left hand.
• After eight or so turns, the dough should feel tight and rounded. Pinch the bottom of the bun and roll it gently in your hands to further shape it. Place the buns on a sheet of parchment paper atop a baking sheet to help you transfer the buns to a preheated baking stone once proofed.
• If baking on a baking sheet, proof the buns on parchment on the baking sheet - no need to preheat the baking sheet, in fact it might be wise to double the baking sheet to protect the bottoms from getting too dark.
• Once all the buns have been shaped, cover them and let them proof again for 3 to 6 hours (the proofing time will totally depend on the climate, activity of the starter, and so many other factors). You want the dough to rise to at least double if not triple its original size.
• Preheat your oven to 375°F. If using a baking stone preheat the oven with the baking stone inside.
• Mix the egg yolk and milk together in a small bowl. Using a pastry brush, lightly coat the top of each bun with egg wash. Sprinkle the buns with sesame seeds.
• Slide the parchment with buns on top onto the preheated baking stone. Bake the buns for 30 minutes. Remove them from the oven and from the parchment paper to a wire rack to cool. Let them cool completely before pulling them apart if they are touching.
• Slice and top the soft and chewy buns with all your favorites! Enjoy your well-deserved burger!

SOFT HAMBURGER BUNS

Steps:

• Place all dough ingredients into the bowl of a stand mixer. Knead for 4-5 minutes.
• Let rise, covered, for an hour, or until doubled in size.
• Punch down dough and divide into 10-12 pieces. Let rest for 10 minutes.
• Shape each piece into a ball and place on a greased cookie sheet, fairly close to each other. Squish the tops down gently with your hand. The buns will look small but they will get much bigger during their second rise.
• Let rise for 45 minutes to an hour. Preheat oven to 375 degrees.
• Make the egg wash by mixing the egg and water. Brush over the tops of the buns (helps with browning) and sprinkle with sesame seeds, if desired.
• Bake for 20-24 minutes.

SOFT BURGER BUNS THE BEST EVER

Steps:

• In a large mixing bowl or measuring cup, combine the warm milk (110 F), yeast, sugar, butter, and eggs. Stir and set aside to foam for 3 mins.Pro tip- Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
• Using a kitchen scare measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
• Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
• When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Pro tip - You want the dough to be really really soft, a little sticky. But it has to be elastic! This is what will give us soft hamburgers.
• Leave in a warm place. Let rise for 60 to 90 minutes until double in volume. Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
• When the dough is double in volume, transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour.
• Using a bench scraper divide the dough into 12 buns (110 grams each) or 16 buns (80 g each) depending on how big you want the burgers. Pro tip - For 6 oz / 150 grams size beef patties make 10 buns for 9 oz / 250 grams beef patties make only 8 buns.
• Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough Pro tip - Do not over roll these for too long or you will rupture the top smooth skin.
• Place the buns on a baking tray. Flatten them so they bake like flat buns rather than balls. Cover with a plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
• When almost doubled in size, about 20 minutes before baking, preheat the oven at 375°F /190°C / Gas Mark 5
• Brush each bun with an egg wash and sprinkle on some sesame seeds. Pro tip - Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.
• Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown.Pro tip - When baked, the internal temperature of the hamburgers buns should be about 195 F. The bread will have a hollow sound on the bottom when tapped.
• Keeping them soft - as soon as you take the burgers out of the oven cover them with a clean kitchen cloth to keep them soft.Pro tip - Do not leave the buns on the tray for too long as the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.

40-MINUTE SUPER SOFT HAMBURGER BUNS

Steps:

• Heat oven to 425 degrees F. Spray 2 baking sheets with cooking spray.
• In a large bowl, whisk yeast into warm water until dissolved. Add sugar and oil; let stand 5 minutes. Add egg, flour and salt. Use a wooden spoon to stir until just combined.
• Turn dough out onto a lightly floured surface. Knead by hand 3 to 5 minutes, adding more flour to dough as needed until a smooth, soft, elastic and only slightly sticky dough forms.
• Divide dough into 12 equal pieces*; shape each piece into a smooth ball. Place buns at least 3 inches apart on prepared baking sheets (6 buns per sheet). Cover buns with tea towels or lightly greased plastic wrap; let rest 10 minutes.
• Uncover buns and brush tops with egg wash; sprinkle with sesame seeds. Bake 10 to 15 minutes, rotating pans halfway through baking, until buns are golden brown. Transfer to a cooling rack to cool completely.
• *NOTE: This recipe makes 12 small slider-size buns. For larger buns, simply divide dough into fewer pieces and increase the baking time.

HOMEMADE HAMBURGER BUNS

Steps:

• Stir together yeast, water and 1/2 cup flour in the bowl of a stand mixer or a large bowl. Let sit until mixture becomes foamy, 10-15 minutes.
• Stir the melted butter, egg, sugar and salt into the yeast mixture. Add 2 1/2 cups of flour and knead with a dough hook in a stand mixer, or by hand until all the flour has been incorporated. If the dough remains very sticky, continue adding the remaining 1/2 cup of flour, 1 Tablespoon at a time until the dough is smooth and elastic, and just stops sticking to the bottom of the bowl (make sure all of the previous flour is incorporated before adding more).
• Form dough into a smooth ball and brush lightly with oil. Place in a lightly oiled bowl and let rise for about 2 hours, until doubled in size.
• Form dough into a log and cut into 8-14 pieces (see note). Work with 1 piece of dough at a time, and keep the remainder covered. Form each piece into a ball, tucking the ends underneath. Slightly flatten the ball with the palm of your hand. Place dough patties on a baking sheet lined with parchment paper or a silicone baking mat about 1/2" apart. Allow to rise about 1 hour, until doubled.
• Heat oven to 375°F. When buns have risen, whisk together egg and milk. Lightly brush the egg mixture on top of each bun, being careful not to collapse the dough (you should have quite a bit of egg wash left over). Immediately sprinkle with sesame seeds or other toppings if desired.
• Bake buns for 15-17 minutes, or until golden brown. Cool. If you aren't going to use the buns within 2 days, freeze leftovers.

EASY KETO BUNS

Steps:

• Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
• In a microwave safe bowl, add the shredded cheese and cream cheese. Microwave in 20 second spurts, until the cheese is mostly melted. Remove and whisk together, until combined and smooth. Let the mixture cool slightly.
• Transfer the warm cheese mixture into a food processor. Add the dry ingredients, along with the eggs, and pulse until a thick dough remains.
• Lightly dust a kitchen surface with almond flour. Transfer the dough onto it, and, using slightly wet hands, knead it several times. Once the dough is smooth, divide it into 6 portions. Roll the portions of dough into balls and place them on the lined tray. Press down onto each one into a thinner burger bun shape. Brush the tops with the remaining egg (whisked), before sprinkling the sesame seeds on top.
• Bake the buns for 14-17 minutes, or until golden brown on top. Remove from the oven and let cool for 5 minutes, before slicing in half and serving.

SUPER SOFT 45 MINUTE HAMBURGER BUNS

Steps:

• Heat your oven to 425 degrees F. In your KitchenAid, mix the yeast and warm water until dissolved - allow to sit for 5 minutes to proof (it should get frothy). Add the sugar, oil, egg, and salt - stir just until combined. Add the flour, and mix on low - once it is blended, continue to mix with your dough hook until it pulls away from the sides (2-3 minutes). Turn out on a lightly floured surface and knead (by hand) for 2-3 minutes - you might need to add more flour. The dough should be soft and elastic - divide into 12 equal portions and shape each into a smooth ball. I like to pull the seams down to the bottom to make the tops very smooth. Place the rolls seam side down onto a greased baking sheet - unless you are using a liner. Ensure they are 3-4" apart from each other. Cover with a tea towel or, lightly greased plastic wrap. Let sit for 10-15 minutes or until larger in size. Uncover and brush with the egg wash mixture (above). Sprinkle with sesame seeds or kosher salt (on the tops). Pop in the oven and bake for 10-15 minutes - bake for 10 minutes to see them turn nice and golden. OR, opt for 15 minutes for a dark, rich color (still a very soft roll!) The number of rolls this recipe makes will vary depending on the size in which you make each hamburger bun.

HAMBURGER OR SANDWICH BUNS

Steps:

• To set up: Brush a 5quart bowl with melted butter and set aside to rise dough.
• To assemble dough: Heat the milk with the butter and pour it into a large mixing bowl. Add 1/2 cup warm water and the shortening. Add the sugar, salt, egg and yolk. Mix well. Dissolve the yeast in 1/4 cup warm water with a pinch of sugar. When the yeast is dissolved, add it to the mixing bowl, along with enough of the sifted flour to create a dough that is not easily stirred. Turn dough out on to a floured work surface and knead until smooth and elastic, adding only as much flour as needed to keep dough from sticking to your hands and work surface. When correct texture has been reached, place dough into the greased bowl. Cover the bowl with greased plastic wrap and let the dough rise in a warm, draftfree spot for 2 hours.
• Note: You will not need all of the flour. Save the remaining flour as your dusting flour when shaping your buns.
• To rise dough twice: After 2 hours has elapsed, uncover dough and punch it down several times. Turn over in the bowl. Recover bowl and let rise 1 hour more.
• To set up to bake: Line 2 shallow baking sheets with parchment paper and sprinkle paper with cornmeal.
• To shape buns: After the second rise has been completed, uncover dough and punch down once more. Turn dough out on to a lightly floured surface. Knead briefly and gently. Divide dough into 10 equal pieces and cover all while you work with one. Shape each piece of dough into a smooth ball by first making it round with your hands. Then pull the dough up, pinching at the top of the dough ball. Keep pulling and pinching up at the top until you have a tight ball. Turn ball on its side on the lightly floured surface. With a pastry cutter, cut ball of dough directly in half through the waist of the ball (not through the pinched end). Take one half and place it on top of the other, meeting the cut sides in the middle. Pinch around the circumference of the circle of dough to seal. Flatten the circle gently, but firmly. Shove the pinched seam gently under the bun as you flatten. Lay the buns on the two prepared baking sheets and cover with kitchen towels. Let rise for 30 minutes. Begin timing the rising period after the last bun has been formed.
• If topping buns: If you will be topping the buns before baking, immediately after shaping, brush tops of unrisen buns with 1 egg white mixed with 1 teaspoon water. Sprinkle with sesame or poppy seeds or top with either of the onion toppings listed with the ingredients.
• To bake: Preheat the oven to 375 degrees F for the last fifteen minutes of the rise. Meanwhile melt some butter in a small saucepan. After the rise, uncover buns and brush the tops with melted butter (brush over topping, if using).
• Bake buns in the center of a preheated 375 F oven until golden, about 25 to 30 minutes. Remove from the oven and brush once more with melted butter. Remove the buns to wire racks to cool thoroughly before slicing and enjoying.
• To store: Store cooled buns in a large heavy duty plastic bag. If you want to freeze them, double the bag before placing in the freezer. To thaw, let sit on the counter in its original bags until soft.