White Hamburger Buns
Combine 2 cups flour, undissolved yeast, and salt in a large mixer bowl. Heat milk, water, butter and honey until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; shape into smooth balls.
Ingredients
- 5 to 5-1/2 cups all-purpose flour
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
- 2 teaspoons salt
- 3/4 cup milk
- 1/2 cup water
- 1/3 cup butter or margarine
- 1/4 cup honey
- 2 large eggs
Egg Glaze:
- 1 egg beaten with
- 1 tablespoon water
Method
Combine 2 cups flour, undissolved yeast, and salt in a large mixer bowl. Heat milk, water, butter and honey until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; shape into smooth balls.
Place on greased baking sheet. Flatten balls to about 2-1/2-inch rounds. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Brush tops with Egg Glaze. With sharp knife, make 1/4-inch deep slash across surface of each roll.
Bake at 400°F for 15 minutes or until done. Remove from sheet; cool on wire rack.
