Recipe: Large Soft Hamburger Buns (bread machine knead/oven baked)

Hamburger Buns
alt.bread.recipes/Rina (2001)
Yield: 6-8 Buns

This is the recipe that I use in the King Arthur Hamburger Bun pans... very large soft rolls.

1 1/8 cups water
3 cups bread flour
2 1/4 tablespoons Sugar
1 1/2 tablespoons dry milk
1 1/8 teaspoons salt
1 1/2 tablespoons Butter
1 7/8 teaspoons bread machine yeast

Place all ingredients in pan, in order recommended by manufacturer.

Select Dough or manual and press start.

When cycle is complete, shape the dough into a smooth ball and dust lightly with flour.

Divide the dough into thirds, divide the thirds into half. This will give you 6 chunks or divide into quarters and then divide each in half giving you 8 smaller buns.

Make each chunk into a round ball. Place the round ball onto a floured surface. Using the palm of your hand flatten each ball to about 3/4 of an inch thick.

Place each flattened ball into an indent in a hamburger pan or use a lightly greased cookie sheet. Cover the pan with a damp towel and place in a warm place to rise, allow about an hour.

Optional: Once they have risen brush tops with melted butter or egg wash (1 egg white and 1 tablespoon of water).

Place them in a cold oven. Set the oven to 300 degrees. When the oven indicates that it's up to temperature (about 15 minutes in my oven) turn the oven up to 400 degrees and set the timer for 15 minutes (may be done before 15 minutes, watch carefully)

Note: watch carefully. Rolls are done when their temperature reaches 200 degrees. Remove from oven and allow 30 to 40 minutes to cool before using.