Hamburger Buns
1−1/2 cups warm water
5 teaspoons dry yeast
pinch sugar
1/3 cup oil
1/2 cup sugar
2 1/2 teaspoons salt
1/4 teaspoon malt powder or syrup − optional
6 cups (approximately) bread flour
milk for brushing
sesame seeds
Place water, yeast and pinch of sugar in bread machine pan and let stand for a couple of minutes.
Add remaining ingredients in order given.
Place machine on 'dough' mode.
When cycle is over, remove dough from machine.
Gently deflate.
Divide dough in 8−10 portions, cover with a clean tea towel and let rest five minutes.
Shape each portion into a ball and place, evenly spaced, on a parchment paper lined baking sheet. Insert entire sheet in a large plastic bag (like a garbage bag).
Allow to rise until quite puffy (20−30 minutes).
Remove from plastic bag.
Flatten each roll gently with palm of hand. Brush, if desired, with milk and sprinkle with sesame seeds.
Preheat oven to 375 F.
Bake, until nicely browned (15−20 minutes).
Freeze leftovers.
1−1/2 cups warm water
5 teaspoons dry yeast
pinch sugar
1/3 cup oil
1/2 cup sugar
2 1/2 teaspoons salt
1/4 teaspoon malt powder or syrup − optional
6 cups (approximately) bread flour
milk for brushing
sesame seeds
Place water, yeast and pinch of sugar in bread machine pan and let stand for a couple of minutes.
Add remaining ingredients in order given.
Place machine on 'dough' mode.
When cycle is over, remove dough from machine.
Gently deflate.
Divide dough in 8−10 portions, cover with a clean tea towel and let rest five minutes.
Shape each portion into a ball and place, evenly spaced, on a parchment paper lined baking sheet. Insert entire sheet in a large plastic bag (like a garbage bag).
Allow to rise until quite puffy (20−30 minutes).
Remove from plastic bag.
Flatten each roll gently with palm of hand. Brush, if desired, with milk and sprinkle with sesame seeds.
Preheat oven to 375 F.
Bake, until nicely browned (15−20 minutes).
Freeze leftovers.
