MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hamburger Buns
 Categories: Breads, Sandwiches
      Yield: 16 Servings
 
      2 c  Whole milk
    1/4 c  Water; warm (105 to 115°F)
    1/2 oz Active dry yeast (2 pkg)
    1/4 c  Sugar; +1/2 ts, divided
      4 tb Unsalted butter;
           - in 1 tb pieces, softened
      2 lg Eggs; lightly beaten
      1 tb Salt
      6 c  All-purpose flour; divided
      1 lg Egg; mixed with:
      1 tb Water; for egg wash
 
  Equipment:

  stand mixer with paddle and dough-hook attachments;
  3" round cookie cutter
  
  We couldn' pass up the chance to resurrect this recipe, first
  published in 2002. It's from Joyce McClelland, of Terre Haute,
  Indiana, and it's been handed down in her family for generations.
  We like to think that we're handing it down in our family, too.
  
  Bring milk to a bare simmer in a small saucepan over medium heat.
  Remove from heat and cool to 105 to 115°F/40 to 46°C.
  
  Meanwhile, stir together warm water, yeast, and 1/2 ts sugar in
  mixer bowl until yeast has dissolved. Let stand until foamy, about
  5 minutes. If mixture doesn't foam, start over with new yeast.
  
  Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture
  and mix with paddle attachment at low speed until butter has
  melted, then mix in eggs until combined well. Add salt and 4 cups
  flour and mix, scraping down side of bowl as necessary, until flour
  is incorporated. Beat at medium speed 1 minute.
  
  Switch to dough hook and beat in remaining 2 cups flour at medium
  speed until dough pulls away from side of bowl, about 2 minutes; if
  necessary, add more flour, 1 tb at a time. Beat 5 minutes more.
  Dough will be sticky.
  
  Transfer dough to a lightly oiled large bowl and turn to coat.
  Cover tightly with plastic wrap and let rise in a warm draft-free
  place until doubled, about 2-1/2 hours.
  
  Butter 2 large baking sheets. Punch down dough, then roll out on a
  lightly floured surface with a floured rolling pin into a 14"
  round, about 1/2" thick. Cut out as many rounds as possible with
  floured cutter and arrange 3" apart on baking sheets. Gather and
  reroll scraps, then cut out more rounds.
  
  Loosely cover buns with oiled plastic wrap and let rise in a
  draft-free place at warm room temperature until they hold a finger
  mark when gently poked, 1-1/2 to 2 hours.
  
  Preheat oven to 375°F/190°C with racks in upper and lower
  thirds.
  
  Brush buns with egg wash and bake, switching position of sheets
  halfway through baking, until tops are golden and undersides are
  golden brown and sound hollow when tapped, 14 to 20 minutes.
  Transfer to racks to cool completely.
  
  Notes:
  
  If you don't have a stand mixer, stir ingredients together in same
  sequence with a wooden spoon until a dough forms. Knead dough on a
  floured surface, incorporating just enough flour to keep dough from
  sticking, until smooth and elastic, 7 to 8 minutes.
  
  Buns can be frozen, wrapped well, up to 1 month.
  
  Adapted FROM: Joyce McClelland
  
  Recipe FROM: Gourmet Magazine, Jun 2008
  
  Formatted by: Dave Drum, May 29, 2008
  
  Uncle Dirty Dave's Archives
 
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