The Ultimate Burger Buns

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Says Canadian Living! These were easy, and fast. I kneaded them by hand cause I like doing that - you could do it all by hand, or do it all by mixer. The texture and flavour was great, and they were very pretty. I also thought they lasted longer than some buns - they didn't get stale as fast - but not sure why that might be!


1 cup warm water (100°F)
1/4 cup 2% milk
3 tablespoons granulated sugar , divided
1 8 g pkg active dry yeast (2 1/4 tsp)
1 egg
3 1/3 cups white bread flour or all-purpose flour
1 1/4 teaspoon salt
5 tablespoons unsalted butter , cubed and softened (I used shortening cause I was out of butter)

Topping:
1 egg
2 1/2 tablespoons raw sesame seeds or flaxseeds

In small bowl, stir together water, milk and 1 tsp of the sugar until sugar is dissolved; sprinkle in yeast. Let stand until frothy, about 10 minutes.

In stand mixer with paddle attachment, beat yeast mixture with egg on medium-low speed until combined; beat in flour, salt and remaining sugar on medium-low speed until dough begins to come together. Beat in butter, a few cubes at a time, until combined. Fit stand mixer with dough hook attachment; beat on medium speed until dough is smooth and elastic, 6 to 8 minutes.

Transfer dough to greased large bowl; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 1 hour.

Line 2 baking sheets with parchment paper. Turn out dough onto lightly floured work surface; divide dough evenly into 10 pieces. Shape each into ball, folding ends underneath and pinching at bottom; roll each on work surface in circular motion, seam side down, into smooth ball. Arrange, 3 inches apart, on prepared pans; cover with plastic wrap. Let rise in warm draft-free place until doubled in size (about 3 inches wide), about 30 minutes.

Meanwhile, position racks in top and bottom thirds of oven; preheat to 375°F.

Topping: In small bowl, whisk egg with 1 tsp water; brush each bun with 2 coats of egg wash. Sprinkle with sesame seeds.

To finish: Bake, switching and rotating pans halfway through, until tops are golden, about 20 minutes. Let cool on pans on racks for 10 minutes; serve warm or transfer directly to racks to cool completely.

Test Kitchen Make-Ahead: Store the cooled buns in a resealable plastic bag for up to two days or freeze for up to two weeks; bring to room temperature before serving.

Makes 10 buns.

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