Hamburger Buns

2 packages yeast, active dry or compressed 1/2 cup warm water (lukewarm for compressed yeast)

2 cups milk, scalded and cooled 1 cup (1/2 lb.) butter or margarine, melted and cooled 1/2 cup sugar

4 teaspoons salt

4 eggs, slightly beaten 91/2 cups unsifted all-purpose flour 1 egg

1 teaspoon water Sesame, celery, caraway, or poppy seeds or dried onion flakes

Dissolve yeast in the 1 cup warm water. Combine milk, butter, sugar, salt, the 4 eggs, and 4 cups of the flour in a large bowl. Beat well with an electric mixer about 2 minutes.

Beat in remaining flour by hand to make a soft dough. Turn otlt on a lightly floured board and knead until smooth and elastic, about 10 minutes. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1/2 hours. Then punch dough down and shape it.

Lightly grease 24 foil pans, each about 4 inches in diameter. Form smooth-topped balls of dough about 2 inches in diameter. Place dough in pans, pressing to flatten. Beat the 1 egg with the 1 teaspoon water; brush buns. Sprinkle each with 1 teaspoon seeds or onion flakes. Set pans on baking sheets; let dough rise in warm place until almost doubled in bulk, about 30 minutes.

Bake in a 375° oven for 12 to 15 minutes, or until lightly browned. Cool 5 minutes, then turn out on racks. Wrap when cool; freeze if you wish. Makes about 24.

 

 

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