*  Exported from  MasterCook  *
                          Homemade Hamburger Buns
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Bread Machine
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          warm water
    5      teaspoons     dry yeast
    1      pinch         sugar
      1/3  cup           oil
      1/4  cup           sugar -- up to 1/2 cup
    2 1/2  teaspoons     salt
      1/4  teaspoon      malt powder or syrup -- (*) optional
                          -- (gives rich flavor)
    6      cups          bread flour -- approximate amount
                         milk for brushing
                         sesame seeds
 Place water, yeast and pinch of sugar in bread machine pan and let stand for a 
 couple of minutes. Add in remaining ingredients in order given.
 Place machine on dough mode. When cycle is over, remove dough from machine. Gen
 tly deflate. Divide dough in 8-10 portions, cover with a clean tea towel and le
 t rest five minutes. Shape each portion into a ball and place, evenly spaced ap
 art, on a parchment paper lined baking sheet. Insert entire sheet in a large pl
 astic bag (like a garbage bag).
 Allow to rise until quite puffy, around 20-30 minutes. Remove from plastic bag.
  Flatten each roll gently with palm of hand.
 Brush, if desired with milk and sprinkle on sesame seeds. Preheat oven to 375 F
 . Bake, until nicely browned, around 15-20 minutes. Freeze leftovers.
 8-10 Rolls or Buns
 (*) Malt powder can be found in health food stores or you can substitute a teas
 poon of barley malt syrup, found in home beer brewing stores, and health food s
 tores. King Arthur Flour catalog sells dried and syrup forms. Lisa :O)
 Notes:     (So-much-better-than-store-bought homemade hamburger buns from your 
 bread machine).
 This is a deceptively simple, but enriched white bread, grandma-style dough. Sm
 all additions such as malt (if you don't have it, leave it out but check source
 s before abandoning it prematurely, it’s worth the addition), a touch more suga
 r, and oil make the sort of dough that commercial bakeries fashion their hambur
 ger rolls with - only these taste a million times better. In fact, the malt, su
 gar, and oil, in fact, are responsible for the wholesome flavor but more import
 antly, contribute to nice, even browning on these rolls - so characteristic of 
 commercial hamburger rolls. Easily made in the bread machine on Dough Cycle, th
 en plucked out and shaped into rolls, this recipe makes incredible, wonderfully
  spongy and flavor-packed, SUBSTANTIAL hamburger rolls take the average barbecu
 ed hamburger supper up a notch. You need a bread machine capacity of at least 1
  1/2 pounds to make this recipe.
 - posted to recipelu list" jeryder@juno.com
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