*  Exported from  MasterCook  *
                          Hamburger Buns....Lisa’s
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bread Buscuits & Dumplings
   Amount  Measure       Ingredient -- Preparation Method
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 (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. Small additions such as malt (if you don't have it, leave it out 
 but check sources before abandoning it prematurely, it’s worth the addition),
 a touch more sugar, and oil make the sort of dough that commercial bakeries
 fashion their hamburger rolls with - only these taste a million times better.
 In fact, 
 the malt, sugar, and oil, in fact, are responsible for the wholesome 
 flavor but more importantly, contribute to nice, even browning on these 
 rolls - so characteristic of commercial hamburger rolls. Easily made in 
 the bread machine on Dough Cycle, then plucked out and shaped into 
 rolls, this recipe makes incredible, wonderfully spongy and 
 flavor-packed, SUBSTANTIAL hamburger rolls take the average barbecued 
 hamburger supper up a notch. You need a bread machine capacity of at 
 least 1 1/2 pounds to make this recipe. 
 1 1/2 cups warm water
 5 teaspoons dry yeast
 pinch sugar
 1/3 cup oil
 1/2 cup sugar
 2 1/2 teaspoons salt
 1/4 teaspoon malt powder or syrup, (*) optional (gives rich flavor) OR 1
 teaspoon barley malt syrup
 6 cups, approximately, bread flour
 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. Gently deflate. Divide dough in 8-10 portions, cover with a 
 clean tea towel and let rest five minutes. Shape each portion into a 
 ball and place, evenly spaced apart, on a parchment paper lined baking 
 sheet. Insert entire sheet in a large plastic 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 
 8-10 Rolls or Buns 
 (*) Malt powder can be found in health food stores or you can substitute 
 a teaspoon of barley malt syrup, found in home beer brewing stores, and health
 food stores. King Arthur Flour catalog sells dried and syrup forms. Lisa :O)
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