The Bun Also Rises
Homemade Hamburger Buns
Adapted from King Arthur Flour
12 3/4 ounces all-purpose flour
1 1/4 ounces potato flour
1 1/4 ounces nonfat dry milk
7/8 ounces sugar
1 1/4 teaspoons salt
2 teaspoons instant or rapid rise yeast
2 ounces unsalted butter, softened
8 ounces lukewarm water (approximately 105°F)
Note: it is important to weigh the dry ingredients for best results.
Combine all of the dough ingredients in the bowl of a standing mixer. Combine using the paddle attachment, then using the dough hook knead for 3-4 minutes. The dough will be soft and somewhat sticky.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it's almost doubled in bulk.
Gently deflate the dough, and turn it out onto a lightly greased surface. Divide it into 6 pieces. Knead each piece about 10 times and roll each piece into a ball.
Place the balls on a Silpat or parchment-lined baking sheet, leaving about 2" to 3" between them; flatten gently using the bottom of a glass tumbler.
Cover with a dish towel and let rise until the buns have doubled in size, about 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Bake the buns for 20 minutes, or until they're golden brown.
Remove them from the oven and transfer the buns to a rack to cool.
Makes 6 buns.