Bake Club: Hamburger Buns

Makes: 6 buns

For the dough:

1 cup warm water

1 teaspoon (½ package) active dry yeast

2 teaspoons sugar

2-2 ½  cups unbleached flour

¼ cup milk powder

1 teaspoon salt

2 tablespoons butter, melted

For top:

1 egg beaten with 2 teaspoons water, for egg wash

2 tablespoons sesame seeds

1. In the bowl of your stand mixer, whisk warm water and yeast together until dissolved. Whisk in sugar to dissolve and let sit while you gather the other ingredients.
2. Measure flour, milk powder, salt, and butter atop yeast mixture and by hand, use dough hook to bring the mixture together to a shaggy mass.
3. Engage dough hook and bowl into the stand mixer and on low mix until a true dough ball forms. Set a timer and knead on low for 7 minutes.
4. Cover and proof the dough in a greased bowl for 1 hour in the microwave or another dry, dark place, until it doubles in size1 hr.
5. Knock out the dough onto a clean countertop and divide it into 6 equal portions. Shape each into a tight round ball and place each ball seam side down on a greased baking tray 2 inches apart from one another. Flatten each ball with the palm of your hand to mimic the size of a hamburger bun. Cover loosely with the same towel and let proof about 30 minutes until it relaxes out and doubles in size anew.
6. In the meantime, heat the oven to 350F. Spoon, massage or brush the exposed part of each bun with egg wash and sprinkle the tops generously with sesame seeds.
7. Bake 20-25 minutes until a confident and glossy golden brown on top. Cool completely before slicing in half (otherwise the insides will be gummy!)