I have a grudge against supermarket hamburger buns. For some reason they smell like chemicals to me. Yuck. This recipe yields enough buns to cover your dinner and then some. Just freeze the rest and rewarm them at a later date.
The Hamburger Bun
courtesy Bernard Clayton
5 cups bread flour
2 packages yeast
1 TB salt
2 TB butter or margarine, softened
2 cups hot water
1 egg, beaten with 2 TB water, for egg wash
1/4 cup sesame seeds
In the bowl of an electric mixer, pour 2 cups of the flour and the yeast and mix together. Cut the softened butter into pieces and drop into the flour. Add hot water. Beat together with the dough hook until smooth. Add the rest of the flour, 1 cup at a time, until the dough has formed a shaggy mass. Continue kneading for 6 minutes more.
Place the dough into a lightly greased and warmed bowl, cover gtightly and put in a warm place to rise for 30-40 minutes.
Turn the dough onto a floured work surface and divide into 12 pieces. Shape into balls. Cover with a towel and let them relax for 5 minutes. Shape the balls- flatten a ball under your palm so that it is about 1″ thick and 4″ in diameter.
Let the buns rise 30 minutes.
Preheat oven to 400F about 20 minutes before baking.
Brush each bun with the egg wash and sprinkle with sesame seeds. Bake for 16-20 minutes, until the buns are nicely browned. Place buns on a rack to cool before serving.