*  Exported from  MasterCook  *

                        Homemade Hamburger Buns

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Bread Machine

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2  c             Water -- warm
  5      ts            Dry yeast
  1      pn            Sugar
    1/3  c             Oil
    1/4  c             Sugar -- up to 1/2 c
  2 1/2  ts            Salt
    1/4  ts            Malt powder or syrup (optional)
                       - (gives rich flavor) *
  6      c             Bread flour (approximate)
                       Milk -- for brushing
                       Sesame seeds

Place water, yeast, and pinch of sugar in bread machine pan and let
stand for a couple of minutes. Add in remaining ingredients in order
given.

Place machine on dough mode. When cycle is over, remove dough from
machine. Gently deflate. Divide dough in 8 to 10 portions, cover with
a clean tea towel and let rest 5 minutes. Shape each portion into a
ball and place, evenly spaced apart, on a parchment paper lined
baking sheet. Insert entire sheet in a large plastic bag (like a
garbage bag).

Allow to rise until quite puffy, around 20 to 30 minutes. Remove from
plastic bag. Flatten each roll gently with palm of hand.

Brush, if desired with milk and sprinkle on sesame seeds. Preheat
oven to 375 F. Bake, until nicely browned, around 15 to 20 minutes.
Freeze leftovers.

Yield: 8 Buns

(*) Malt powder can be found in health food stores or you can
substitute a teaspoon of barley malt syrup, found in home beer
brewing stores, and health food stores.

Notes:  (So-much-better-than-store-bought homemade hamburger buns
from your bread machine).

This is a deceptively simple, but enriched white bread, grandma-style
dough. Small additions such as malt (if you don't have it, leave it
out but check sources before abandoning it prematurely, it's worth
the addition), a touch more sugar, and oil make the sort of dough
that commercial bakeries fashion their hamburger rolls with--only
these taste a million times better. In fact, the malt, sugar, and
oil, in fact, are responsible for the wholesome flavor but more
importantly, contribute to nice, even browning on these rolls--so
characteristic of commercial hamburger rolls. Easily made in the
bread machine on Dough Cycle, then plucked out and shaped into rolls,
this recipe makes incredible, wonderfully spongy and flavor-packed,
substantial hamburger rolls take the average barbecued hamburger
supper up a notch. You need a bread machine capacity of at least
1-1/2 lb to make this recipe.

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