These are fantastic rolls made for hamburgers – we’ve used them for sandwiches also!
** NOTE These can NOT be done in the breadmaker (as I previously thought). I just tried it. And they did not rise at all!)**
Recipe stolen from my friend Laura.
- 1 cup milk
- 1 cup water
- 2 tablespoons butter
- 1 tablespoon white sugar
- 1 1/2 teaspoons salt
- 5-5 1/2 cups all-purpose flour
- 1 (.25 ounce) envelope active dry yeast
- 1 egg
- 1 tablespoon water
- Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
- In a large bowl, stir together the flour and yeast. (The first time I made this my mixer just about died as it had a really hard time mixing the dough with all the flour. I would add about 4 cups of flour to the yeast, then gradually add some more in after you’ve added the wet, IF NECESSARY!).
- Pour in wet ingredients (adding the egg) and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
Can you guess where I left my dough to rise?
- Punch down the dough and divide into 10-12 portions. They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil.
- Yes, I know, big golf balls. Actually, you need to make them even bigger than this in order to get a good size bun!
- After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Press down a little again if you think they may be a little on the small size.
- Preheat the oven to 400 degrees F (200 degrees C). Mix together 1 egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls (I personally have never done this, up to you!). Position 2 oven racks so they are not too close to the top or bottom of the oven.
- Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
VOILA! BON APPETIT!