Hamburger Buns

• 2 1/4 tsp yeast
• 2 Tbsp sugar
• 1 cup warm water
• 3 Tbsp butter
• 1 tsp salt
• 1 egg
• 450 grams all purpose flour
• oil
• 1 egg + 1 Tbsp milk
• optional: sesame seeds

In a large bowl, combine yeast, sugar and water. Whisk thoroughly then allow to sit until mixture becomes frothy (about 5 minutes).

In a microwave-safe bowl, soften butter in the microwave. Add salt and one egg to the butter and whisk until smooth. 

Add flour to the large bowl containing the yeast mixture. Stir until combined then add in the egg mixture. Stir once more until ingredients come together then knead dough until it becomes smooth and elastic (about 3-5 minutes). 

Form dough into a ball and return it to the large bowl. Brush dough with oil (or spray with oil using an oil mister), then cover with a clean kitchen towel. Allow dough to rise for 2 hours. 

After 2 hours has passed, punch the dough down and roll it into a thick rope. Cut dough into 8-14 equal pieces* (see note below) then cover all but one with the kitchen towel. 

One at a time, form each piece into a ball, tucking the ends underneath itself. Place buns onto a baking sheet lined with a silicone baking mat or parchment paper, making sure to leave one inch of space between each bun. 

Cover with the kitchen towel once more and allow to rise for 1 hour.

Preheat oven to 375 degrees. In a small bowl, whisk together one egg and a tablespoon of milk. Before putting buns in the oven, carefully brush each one with the egg mixture then sprinkle with sesame seeds if desired. Bake for 15-20 minutes or until golden brown. 

Allow to cool completely before cutting. Freeze leftover buns if they won't be used within 2 days. 

*8 pieces for large buns, 10 pieces for medium, 12-14 for sliders