Light Burger Buns

Light Burger Buns

Yields: 8 buns

3 Tbsp warm milk

2 tsps active dry yeast

2 1/2 Tbsp sugar

2 large eggs

3 cups bread flour

1/3 cup all-purpose flour

1 1/2 tsp salt

2 1/2 Tbsp unsalted butter, softened

Sesame seeds (optional)

In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg in a small bowl.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8-10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, approximately one hour (may take longer).

Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts & gently roll each into a ball. Arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1-2 hours.

Set a large shallow pan of water on oven floor. Center a rack in the oven and preheat the oven to 400°F. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.