Breads and Muffins, Debbie Allen

Hamburger Buns

5-3/4 to 6-3/4 c. flour
1/3 c. instant nonfat dry milk
1/4 c. sugar
2 T. yeast
1/3 c. softened butter
2 c. very warm tap water

In a large bowl thoroughly mix 2 c. flour, dry milk, sugar, salt, and yeast. Add butter. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 3/4 c. flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a stiff dough.

Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning to grease. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

Punch dough down; let rise again until less than doubled, about 20 minutes.

Divide dough in half; cut each half into 10 pieces. Form each piece into a ball. Place on greased baking sheets; press to flatten. Cover and let rise until doubled, about 1 hour.

Bake at 375*F for 15-20 minutes, or until done. Cool on wire racks. Makes 20 buns.