Hamburger Buns

Hamburger Buns

1 Tb. yeast
¼ cup warm water
1 cup milk, scalded and cooled (or 1/3 cup powdered milk and hot water to make 1 cup)
½ cup margarine or butter, melted
2 Tb. sugar
2 tsp. salt
2 eggs, slightly beaten
4¾ cups flour (can use 1 cup whole wheat flour)

Dissolve yeast in ¼ cup warm water. Combine milk, butter, sugar, salt, eggs, and half of flour. Beat for 2 minutes. Beat in remaining flour and knead until smooth and elastic. Cover and rise to double in bulk. Punch down and form 2-inch balls. Place on greased cookie sheets. Press flat with hand. Let rise almost double (30 minutes). You can brush the tops with 1 egg and 1 tsp. water (or egg yolk and milk) combined to make a wash. Sprinkle with sesame, celery, caraway, poppy seeds, or dried onion flakes. Bake 12-15 minutes at 375°. Cool about 5 minutes and turn out on rack. Can freeze finished buns. Alternative recipe: 1¾ cup water, ¼ c.+2 Tb. sugar, ½ cup oil, 3 Tb. yeast, 1½ tsp. salt, 2 eggs, and 5 cups flour. Form buns, let rise, and bake 10 minutes at 425°F.