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Hamburger Rolls Recipe
1-3/4 cups water
1 pkg (1tbsp) active dry yeast
2 tbsps + 1/2 tsp sugar
1/3 cup nonfat dry milk powder
2-1/2 tsps salt
3 tbsps melted butter
4-1/2 - 5 cups all-purpose or bread flour
1 large egg beaten with 2 tsps water, for glazing
1/2 cup sesame seeds
In a small bowl pour in 1/2 cup of the warm water. Sprinkle the yeast and 1/2 tsp of sugar. Stir to dissolve and let stand at room temp until foamy, about 10 minutes.
In a large bowl combine the remaining 1-1/4 cups water, yeast mix, dried milk, the remaining sugar salt and butter. Add 2 cups of the flour, beat hard until creamy, about 1 minute. Add the remaining flour, 1/2 cup at a time, until a soft, shaggy dough is formed.
Turn the dough out onto a lightly floured work surface and knead for about 4 minutes, dusting with flour only 1 tbsp at a time as needed to make a soft smooth dough.
Place dough in a deep greased container. Turn once to coat the top and cover with plastic wrap. (I run a kitchen towel under hot water to cover dough bowl, then let rise in an OFF oven.) Let rise at room temp until doubled in bulk, about 1 hour.
Gently deflate dough. Turn onto a lightly foured work surface. Grease a baking sheet. Divide dough into 12 equal portions. Shape each into a tight round ball and place each ball seam side down and at least 2" apart on baking sheet. Use a second baking sheet rather than crowd the rolls. Flatten each ball with your palm. Cover loosely and let rise until puffy, about 20 minutes. Preheat oven to 350°F. Brush each roll with the egg glaze and sprinkle tops with sesame seeds. Bake 20-25 minutes or until slightly browned and firm to the touch. Transfer immediately to a cooling rack, and let cool completely before splitting.
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