Sue's Hamburger Buns
Fresh farm eggs give these buns their beautiful golden color. They are light, fluffy and can be made ahead, wrapped individually in plastic wrap and frozen in freezer-safe containers where they can be stored for six months.
In the greased mixing bowl of a stand mixer add ingredients in this order:
4 cups bread flour
2 1/4 teaspoons or 1 packet of yeast
2 tablespoons sugar
1 1/2 teaspoons salt
2 large eggs, beaten
3 tablespoons milk
2 1/2 teaspoons butter, melted
1 cup warm water
Optional: Poppy Seeds or Sesame Seeds
Mix ingredients together on low speed with dough hook attached. Add more water or flour until dough becomes stiff and forms a ball. Continue to mix for another 2 to 3 minutes. Cover bowl with a towel or plastic wrap and allow to rise in a warm place for about 2 hours or until doubled in size. Punch down. On a lightly floured surface, divide dough in half. Cut each half into 8 pieces. Shape dough into round and slightly flattened rolls. Place 3 to 4 inches apart on a greased or silpat lined baking sheet and cover with a towel. Allow to rise in a warm place until doubled in size.
Beat 1 egg together with 1 tablespoon water. Brush rolls with egg mixture and top with poppy seeds or sesame seeds if desired. Bake at 350 degrees for 20 minutes or until browned. Brush rolls with melted butter. Allow rolls to cool completely and slice in half. Rolls can be stored, covered at room temperature for 2 days. To store in freezer, wrap each roll in plastic wrap and store in freezer safe containers. Can be stored in freezer for 6 months.