From: New York Times (via smitten kitchen)
Makes 8 4 to 5-inch burger buns
8 fl oz warm water
3 tablespoons milk
2 teaspoons instant dry yeast
2 1/2 tablespoons sugar
15 oz flour
1 1/2 teaspoons salt
2 1/2 tablespoons butter, softened
2 eggs.
Sesame seeds (optional)
Method:
Add the water, milk, sugar and yeast to the bowl of a stand mixer, stir to combine.
Add the flour, butter, salt and one of the eggs.
Knead until smooth and elastic using the dough hook, it will be a fairly wet dough.
Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
Line a baking sheet with parchment paper.
Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet.
Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place until doubled (one to two hours).
Preheat oven to 400 degrees with rack in center
Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using.
Set a large shallow pan of water on oven floor. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes.
Transfer to a rack to cool completely.