Hamburger Buns Recipe
Ingredients
| 2 packages yeast, active dry or compressed | ||
| Lukewarm water | 1/2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs), scalded | |
| Butter margarine | 1 Cup (16 tbs), cooled | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 4 Teaspoon | |
| 4 eggs, slightly beaten | ||
| All purpose flour | 9 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Water | 1 Teaspoon | |
| Sesame, celery, caraway, or poppy seeds or dried onion flakes | ||
Directions
Dissolve yeast in the 1/2 cup warm water.
Combine milk, butter, sugar, salt, the 4 eggs, and 4 cups of flour in a large bowl.
Beat well with an electric mixer about 2 minutes.
Beat in remaining flour by hand to make a soft dough.
Turn out on a lightly floured board and knead until smooth and elastic, about 10 minutes.
Place dough in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Then punch dough down and shape it.
Lightly grease 24 foil pans, each about 4 inches in diameter.
Form smooth-topped balls of dough about 2 inches in diameter.
Place dough in pans, pressing to flatten.
Beat the 1 egg with the 1 teaspoon water; brush buns.
Sprinkle each with 1 teaspoon seeds or onion flakes.
Set pans on baking sheets; let dough rise in warm place until almost doubled in bulk, about 30 minutes.
Bake in a 375° oven for 12 to 15 minutes, or until lightly browned.
Cool 5 minutes, then turn out on racks.
Wrap when cool; freeze if you wish.
Combine milk, butter, sugar, salt, the 4 eggs, and 4 cups of flour in a large bowl.
Beat well with an electric mixer about 2 minutes.
Beat in remaining flour by hand to make a soft dough.
Turn out on a lightly floured board and knead until smooth and elastic, about 10 minutes.
Place dough in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Then punch dough down and shape it.
Lightly grease 24 foil pans, each about 4 inches in diameter.
Form smooth-topped balls of dough about 2 inches in diameter.
Place dough in pans, pressing to flatten.
Beat the 1 egg with the 1 teaspoon water; brush buns.
Sprinkle each with 1 teaspoon seeds or onion flakes.
Set pans on baking sheets; let dough rise in warm place until almost doubled in bulk, about 30 minutes.
Bake in a 375° oven for 12 to 15 minutes, or until lightly browned.
Cool 5 minutes, then turn out on racks.
Wrap when cool; freeze if you wish.
Chef
