- 1 cup milk
- 1 cup water
- 2 tablespoons butter
- 1 tablespoon white sugar
- 1 1/2 teaspoons salt
- 5 1/2 cups (about 23.5 ounces) all-purpose flour
- 1 (.25 ounce) envelope active dry yeast
- 1 egg yolk
- 1 tablespoon water
- sesame seeds (optional)
- Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Heat until warm to the touch and until the butter has melted — this only takes a minute or two. Remove from the heat. If you have heated the mixture longer than you had intended, let it stand till room temperature. Warning: if the mixture is too hot, it will kill the yeast.
- In a large bowl (or the bowl of a stand mixer), stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
- Punch down the dough and divide into 12 portions. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper. Note: I would only bake 6 buns at a time on one sheet and place only one pan in the oven at a time to ensure even baking. Set rolls aside until they double in size, about 20 minutes.
- Preheat the oven to 400ºF. Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Sprinkle with sesame seeds if using.
- Bake for 15 to 20 minutes, or until nicely browned on the top and bottom. Let cool before slicing and serving.
I have served these warm, which I love, and also sliced and toasted, which I think is even better for burgers — the toasted buns don’t get soggy.
- Prep Time: 25 minutes
- Cook Time: 25 minutes