BUTTERED HAMBURGER BUNS RECIPES

Steps:

• Stir together 1/4 cup water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until foamy, about 5 minutes. 
• Combine warm milk and 2 beaten eggs in the bowl of a stand mixer fitted with the dough hook attachment. Stir in yeast mixture. With mixer running on medium-low speed, gradually beat in flour and salt. Increase speed to medium, and beat until dough is very sticky, about 2 minutes. Gradually beat in remaining 1/4 cup sugar, 1 teaspoon at a time, until well incorporated, about 4 minutes. Stop mixer, and add butter. Beat on medium speed until dough is smooth, elastic, and pulls away from sides of bowl, about 8 minutes, stopping to scrape down sides of bowl if needed. Transfer dough to a bowl lightly greased with cooking spray. Cover with plastic wrap, and let rest at room temperature until doubled in volume, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 375°F. Turn dough out onto a clean work surface. Divide dough into 8 (4 1/2-ounce) portions. Shape dough portions into balls, and flatten into 3 1/2-inch-wide disks. Place disks 2 inches apart on 2 parchment paper–lined baking sheets. Cover buns loosely with plastic wrap, and let rise at room temperature until almost doubled in volume, about 1 hour. 
• Whisk together remaining egg and remaining 1 teaspoon water. Brush buns on 1 baking sheet with half of egg wash. Sprinkle with sesame seeds, if desired. Bake in preheated oven until golden brown and internal temperature registers 190°F, 14 to 18 minutes. Transfer buns to a wire rack, and let cool completely, about 1 hour. Repeat with remaining baking sheet of buns and remaining egg wash. Store buns at room temperature in a ziplock plastic bag for up to 3 days.

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.