Homemade Hamburger Buns

Ingredients: (makes 8 buns)

1 cup water (warmed to about 105-110F)

3 tbsp. milk (lukewarm)

2 tsp. instant yeast

2 1/2 tbsp. granulated sugar

1 large egg (beaten)

3 cups bread flour (sifted)

1/3 cup plain flour (sifted)

1 tsp. salt

2 1/2 tbsp./35.5 g. unsalted butter (room temperature)

1 egg + 1 tbsp. water (for brushing)

Methods:

1. In a small bowl, combine warm water, warm milk, yeast and sugar.  Give it a stir and let stand until bubbly about 5 minutes.
2. In a mixer bowl, whisk together the bread flour, plain flour and salt.  Add the butter.  Using your finger tips, rub the butter into the flour mixture, making even crumbs.
3. Add the yeast mixture and beaten egg to the flour and butter mixture.  
4. Fix the dough hook on the stand mixer and mix on medium-low speed until the dough comes together.  
5. Tip the dough out onto a lightly floured work surface.  Knead for a few minutes until the dough is smooth.
6. Shape dough into a ball and place into a greased bowl.  Cover with a clean kitchen towel and let rise until doubled or 1 to 1 1/2 hours.
7. Tip the risen dough onto work surface, lightly dust with flour.  Press with your fingers to degas, then form into a round disk.  Using a dough scraper, divide the dough into 8 equal pieces.  You can weigh each pieces if you want, but I did not.
8. Form each of the 8 dough pieces into balls.  Place dough balls on a lined baking sheet, leaving 2-3 inches apart. I use two baking sheets.  Cover loosely with a clean kitchen towel and let rise until doubled, or 1 to 1 1/2 hours.
9. Set a large shallow roasting pan of water on the lowest rack of the oven, and a rack in the center of the oven.
10. When buns have doubled, beat egg with 1 tbsp. water and brush the entire buns, top and sides, right down to the pan.  If desired, you could sprinkle with sesame seeds or poppy seeds at this point, as well.
11. Bake in a preheated oven of 200 degree Celsius.  Bake, turning pan 180 degrees halfway through baking, until tops are golden brown, about 15 minutes.
12. Immediately transfer buns to a rack to cool completely.

This recipe is adapted from 'kemmyrecipes.net' with some adjustments to suit my baking preference.