Hamburger Buns

So you might wonder why I make hamburger buns when I can probably buy a package of eight for less than one dollar at almost any grocery store this time of year. Well, make these and then you'll never buy hamburger buns again -- unless you like the taste of preservatives or you are in a major time crunch. Then it will be okay to buy them, but only then.

Ingredients:

1 cup warm water

2 tablespoons sugar

1 teaspoon salt

1 egg

2 tablespoons shortening

2 3/4 - 3 cups bread flour

2 1/4 teaspoons active dry yeast

1 egg yolk whisked with 1 tablespoon water

Directions:

Dissolve yeast in warm water in a large mixing bowl. Add sugar, salt, egg, shortening, and one cup of flour. Beat until smooth. Stir in remaining flour; continue mixing until smooth. Cover bowl with tea towel or plastic wrap. Let dough raise in a warm place until double in size, about 30 minutes. Punch down dough. Turn onto floured surface. Divide into 8 to 10 equal parts. Shape each part into a smooth ball with lightly greased fingers. Smash down with palm of hand until shaped like a flat hamburger bun. Place about 2 inches apart on greased baking sheet. Loosely cover and let raise until double, 20 to 30 minutes. Brush egg and water over top of buns. Sprinkle with chives, sesame seed, or poppy seed if desired. Bake for 15 minutes in 400 degree oven.

Or, add all ingredients but egg wash to bread maker. Set to dough cycle. Make sure dough is not to dry or wet. It should feel sticky but not stick to your finger while mixing. When cycle has mixed and raised at least one time, follow the above directions for dividing, shaping, raising, and cooking the buns.