Hamburger Buns

Ingredients

• 1 cup whole milk
• 2 tbsp granulated sugar
• 2.25 tsp active dry yeast
• 3 tbsp unsalted butter – melted and cooled
• 1 egg
• 3.25 cups all-purpose flour
• 1.5 tsp kosher salt
• 1 tsp neutral oil
• all-purpose flour – for dusting
• 1 egg – beaten with water (for egg wash)
• 1 tbsp water
• sesame seeds – sprinkled on top (optional)

Instructions

1. Warm the whole milk to 105–110°F in a small saucepan or microwave-safe cup; whisk in the granulated sugar, then sprinkle the active dry yeast over the surface and let stand until foamy, 5–10 minutes.
2. Whisk in the melted and cooled unsalted butter and the egg until smooth.
3. In a large bowl, whisk together the all-purpose flour (3.25 cups) and kosher salt. Add the dry mixture to the wet ingredients and stir until a shaggy dough forms, then knead on the counter or with a mixer until smooth and elastic, 8–10 minutes by hand or 5–7 minutes on medium speed.
4. Lightly coat a clean bowl with the neutral oil, place the dough inside, cover, and let rise at warm room temperature until doubled in size, 60–90 minutes.
5. Line a baking sheet with parchment. Turn the dough out onto a work surface lightly dusted with all-purpose flour (for dusting), divide into 8 equal pieces, and shape each into a tight ball. Arrange on the sheet, spaced apart, and gently flatten each to about 3.5 inches wide.
6. Cover and let rise until noticeably puffy and nearly doubled, 45–75 minutes. Meanwhile, heat the oven to 375°F.
7. Beat the egg with the water to make an egg wash; brush the tops of the buns, then sprinkle with sesame seeds (optional).
8. Bake until deep golden brown and the centers register 190–200°F, 15–18 minutes.
9. Transfer buns to a rack and cool completely, about 30 minutes, before slicing.