Hamburger buns

MJMB

1 cup water

¼ cup milk

1 large egg

4 tablespoons unsalted butter, cut into pieces

2 tablespoons sugar

3 cups bread flour

11½ teaspoons salt

1¾ teaspoons SAF yeast OR 2¼ teaspoons BREAD machine yeast

1 egg yolk beaten with 1 tablespoon water, for glaze

1½ tablespoons sesame seeds, for sprinkling

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press

Start.

Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle press Stop and unplug the machine. Immediately turn the dough out onto a lightly floured work surface. With a dough knife, divide the 1 ½ pound dough into 10 equal portions (85 g each) or the 2-pound dough into 14 equal portions (85g each). For hamburger buns form each portion into tight rounds. For long rolls, flatten each portion into an oval about 6 inches long and rolling up tightly from a long end to form a cylinder. Place the rolls on the lined baking sheet at least 1 inch apart. Press with your palm to flatten each roll. Cover loosely with plastic wrap and let rest for 30 minutes.

Preheat the oven to 375°F.

(Optional) Brush the rolls with the egg glaze and sprinkle with

sesame seeds.

Bake for 15 to 22 minutes, depending on the size of the roll, until lightly browned. Remove the rolls from the sheet with a spatula and let cool completely on a rack. Slice in half horizontally to serve.

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