Homemade Burgers, The Sequel

It just entered my mind that I did not post the recipe for the burger buns in my earlier Homemade Burgers post.  So here it is, Homemade Burgers, The Sequel.

Some may say that homemade burger buns sound so ostentatious and showy, but trust me, they are so easy to accomplish.  Easy peasy lemon squeezy, if I may say so.  Plus it beats any store bought buns, and a great homemade burger sure deserves an equally great burger bun.

This recipe is taken from The Bread Baker's Apprentice by Peter Reinhart.

You will need:
4 3/4 cups bread flour
1 1/2 tsp salt
1/4 cup powdered milk
3 1/4 tbsp sugar
2 tsp instant yeast
1 large egg, slightly beaten at room temperature
3 1/4 tbsp butter / margarine / shortening (butter gives the best flavour, shortening softest texture)
1 1/2 cups plus 1 tbsp water, at room temperature
1 egg, whisked with 1 tsp water until frothy, for egg wash (optional)
Adequate sesame seeds, for garnish

Preparation:
Mix together the flour, salt, powdered milk, sugar and yeast in a bowl (or in the bowl of an electric mixer).  Pour in egg, butter and water and mix with a large metal spoon (or on low speed of the electric mixer with the paddle attachment) until all the flour is absorbed and the dough forms a ball.  If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky.  Continue kneading (or mixing) for 6 to 8 minutes.  (In the electric mixer, the dough should clear the sides of the bowl but stick ever so slightly to the bottom.)  The dough should pass the windowpaane test.  Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil.  Cover the bowl with plastic wrap.

Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.

Remove the fermented dough from the bowl and divide it into twelve 3-ounces portions.  Shape into rounds.  Mist the dough lightly with spray oil and cover with a towel or plastic wrap.  Allow to rest for 20 minutes.

Gently press down rolls to form desired shape.  Mist the tops of the dough with spray oil and cover loosely with plastic warp or a towel.  Proof the dough at room temperature for 60 to  90 minutes, or until the dough nearly doubles in size.

Preheat the oven to 200 deg Celsius.  Brush rolls with egg wash, and garnish with sesame seeds.

Bake for approx 15 minutes.  Remove immediately from pan, and cool on wire rack before serving.