Burger Buns


Joel just mentioned the other day that he wanted to start baking our own bread.  Since I was off from work on Monday and had some extra time, I thought it would be nice by starting with our own burger buns, which I found here at Pennies on a Platter, which was found on Annie's Eats, Smitten Kitchen, and The New York Times.  However, I ended up going to help my parents take down the Christmas decorations all day, so Joel was the one who actually made these.  These buns turned out great.  They were a little dense, but beat store bought rolls!  I wouldn't mind making a bunch of these up and having them on hand in the freezer for the summertime!

3 tablespoons Warm Milk
1 cup Warm Water
2 teaspoons Instant Yeast
2 1/2 tablespoons Sugar
1 1/2 teaspoon Salt
1 Egg
3 cups Bread Flour
1/3 cup All-Purpose Flour
2 1/2 tablespoons Unsalted Butter, softened

Topping:
1 Egg beaten with 1 tablespoon Water, for egg wash
Sesame Seeds

Using the paddle attachment of a stand mixer, combine the milk, water, yeast, sugar, salt, and egg.  Mix in the bread flour and all-purpose flour.  Once incorporated, mix in the butter.  Switch to the dough hook attachment and knead on low speed until the dough is somewhat tacky, about 6-8 minutes.  Transfer dough to a bowl lightly brushed with olive oil.  Cover tightly with plastic wrap and let rise in a warm place until doubled in size, between 1-2 hours.  Line a baking sheet with parchment paper.  Divide the dough into 8 equal parts.  Gently roll each part into a ball and place on the baking sheet, 2-3 inches apart.  Cover loosely with lightly oiled plastic wrap and let rise again for 1-2 more hours.  The dough is ready when nearly doubled.  Fill a large, metal pan with a shallow layer of water and set on the lowest rack of the oven.  Move the other rack to the center position.  Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds.  Bake at 400 degrees for about 15 minutes, until golden brown, rotating halfway through.  Let cool completely on a wire rack.