Preparation:
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 leftovers.
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)
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. 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 rec |
