Hamburger Buns

This has a nice backstory to it (don't all my recipes ha ha:-) A friend of mine who lives way out in Washington State told me about her Fleischmann's Yeast Breads booklet. She got it in a mixer she received as a wedding gift over 25 years ago. She says the recipes in the booklet are sooooo good she has worn her booklet to a frazzle-pages are coming loose, dog-eared, you know what I'm talking about. Anyway, I decided I'd try to find her a new one (or a good used one) I spent weeks searching the web looking on ebay, amazon, alibris and every little site I knew of to find a copy. Finally after 3 months of looking I found two copies on ebay-bid on em and got both of em for a real good price! Boy was she happy. She told me about this bun recipe and how great it was and that I should try making them. She was right (she usually is:-) These make very good buns. You can add sesame or poppy seeds to the tops with an egg wash. With summer fast upon us I thought I'd send this one in. I use these all the time when I make my Blue Mill Tavern Sandwiches I've posted to this site. Enjoy! Makes 8 buns. P.S. I'm very sad to say my friend who told me of this recipe has gone on to be with the Lord. I shall miss her very very much but I know she is now with her beloved husband and family who passed before her. Thank you Kath for making me a better person (and a better baker!).

• Ready In: 25 mins
• Serves: 4-6
• Yields: 8 buns

Ingredients

• 1⁄2 cup warm water (100 to 110oF)
• 2 (1/4ounce) envelopes  Fleischmann's active dry yeast
• 3⁄4 cup  warm milk (100 to 110oF)
• 1⁄4 cup sugar
• 3  tablespoons butter or 3  tablespoons margarine
• 1 1⁄2 tablespoons  minced onions (optional)
• 2  teaspoons salt
• 4 3⁄4-5 1⁄4 cups all-purpose flour
• 3  eggs
•  minced onions (optional) or  poppy seed (optional)

Directions

1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.
2. Add warm milk, sugar, butter, 1 1/2 tablespoons minced onions (if desired), salt, and 2 cups flour; blend well.
3. Stir in 2 eggs & enough remaining flour to make soft dough.
4. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
5. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
6. Punch dough down. Remove dough to lightly floured surface; divide into 8 equal pieces.
7. Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls to 4-inch rounds; cover. Let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
8. Lightly beat remaining egg; brush on rolls. If desired, sprinkle with minced onions or poppy or sesame seed.
9. Bake at 400oF for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire rack.