Hamburger Buns
(adapted slightly from the kitchn)
1/2 cup (4 ounces) warm water
1/2 cup (4 ounces) whole milk
1 extra-large egg
2 tablespoons canola oil (or vegetable)
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon butter, melted
In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved. (Make sure to stir with a wooden spoon.) Allow the yeast/water mixture to sit until it starts to bubble.
In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Using the dough hook attachment, knead at a low speed (or by hand), for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back withen poked.
Place the dough in a large, oiled bowl and cover with a damp towel to rise. (I usually heat my oven to 170 degrees and turn off when ready to put the bowl in and prop it open a little bit for the dough to rise perfectly.) Let the dough rise for about an hour, until doubled in size.
Once it is double the size, punch it down. Dust your work surface with a little flour and turn out the risen dough. Divide the dough into 8 pieces and shape each into a tight ball.
Transfer the balls to a baking sheet and let rise until they look hamburger-sized, approximately 30-40 minutes.
Preheat the oven to 375 degrees.
Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.
Let the buns cool to room temperature before slicing a using. They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week.
