Homestyle Hamburger Buns

If you were ever wondering how to make Homestyle Hamburger Buns to serve with a juicy barbecued burger, you’re in luck: I wondered the same thing! Playing with dough can be instructive: some tinkering with egg led me to forming these buns, readily mistaken for a bag of freshly baked buns at a local bakery. The buns were light and fluffy with a sprinkle of sesame seeds sealing the look and eliciting the doubt-laden question: “Wait, you made these?!" Bake to impress. Enjoy!!

Ingredients

Servings: 24 buns

Prep Time: ~3hrs

1/4 Cup Water, warm

3 Packages of Active Dry Yeast, rapid rise

1 Tbsp Sugar

1 3/4 Cups Warm Water

1/2 Cup Sugar

1 Egg

1 Tbsp Salt

1/2 Cup Butter, melted

5-6 Cups All-Purpose Flour

Egg Wash: 2 Egg Yolks + 1 1/2 Tbsp Water
Sesame Seeds, as garnish

Preheat oven to 425 degrees.

Dough - Step 1: In a large mixing bowl, combine the sugar, salt, and yeast with 1/4 cup of the warm water. Allow to rest for 5-10 minutes, until foamy. While the mixer is on a low speed, pour in the remaining water, melted butter and 4 1/2 cups of the flour. Add the remaining flour, 1/2 cup at a time, only until a dough forms. Dust a clean surface and hands with some flour, and remove the dough from the bowl. Knead lightly in a circular motion to form a ball and work in additional flour if the dough is still wet. Place the dough into a large, oiled, mixing bowl, and cover for two hours to rise. After the dough has risen, punch lightly in the center of the dough and turn onto a lightly floured surface.

Divide the dough into 24 balls. When forming the balls, stretch the dough in a circular motion while lightly pulling the sides down to create a smooth top. Lightly pinch the bottom and rest the balls on a non-greased cookie sheet for 30 minutes.

Using a bench knife, or flat narrow surface, press an "X" into the tops of the dough. Brush with the egg wash and sprinkle with sesame seeds. Bake at 425 degrees for 12-14 minutes, or until tops are desired shade of brown. Set aside to cool.