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I have had this recipe stored on my tablet for years. I really have no idea where I acquired it, but I'm assuming I initially got it from epicurious. Sadly, when I went back to that site today, the actual recipe was not there. I then re-searched it and found it on gourmet.com. However, that site was unsecured. AKA; it had an HTTP address instead of HTTPS! So yeah. I'm not finding that very safe. So, here is the recipe. From what I understand, it was initially posted somewhere in 2002, and it's been reposted a couple of times....
Hamburger Buns
"We couldn’t pass up the chance to resurrect this recipe, first published in 2002. It’s from reader Joyce McClelland, of Terre Haute, Indiana, and it’s been handed down in her family for generations. We like to think that we’re handing it down in our family, too." - There's no way to tell who "we" is at this point, but this little blurp does say who initially handed in the recipe.
2 cups whole milk
1/4 cup warm water (105–115°F)
2 (1/4-oz) packages active dry yeast
1/4 cup plus 1/2 teaspoon sugar, divided
1/2 stick unsalted butter, cut into Tbsp pieces and softened
2 large eggs, lightly beaten
1 tablespoon salt
6 cups all-purpose flour, divided
1 large egg mixed with 1 Tbsp water for egg wash
Recipe Recommended Equipment: a stand mixer with paddle and dough-hook attachments; a 3-inch round cookie cutter
Stacey Recommended Equipment: A bread machine for mixing, a toaster oven for baking and a round biscuit cutter or large coffee mug
You can watch my video on Youtube: (As soon as the video goes up. I'm printing the recipe here so that I can include this link in with the video.)
Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and cool to 105 to 115°F.
Meanwhile, stir together warm water, yeast, and 1/2 tsp sugar in mixer bowl until yeast has dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture and mix with paddle attachment at low speed until butter has melted, then mix in eggs until combined well. Add salt and 4 cups flour and mix, scraping down side of bowl as necessary, until flour is incorporated. Beat at medium speed 1 minute.
Switch to dough hook and beat in remaining 2 cups flour at medium speed until dough pulls away from side of bowl, about 2 minutes; if necessary, add more flour, 1 Tbsp at a time. Beat 5 minutes more. (Dough will be sticky.)
Transfer dough to a lightly oiled large bowl and turn to coat. Cover tightly with plastic wrap and let rise in a warm draft-free place until doubled, about 2 1/2 hours.
Butter 2 large baking sheets. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter and arrange 3 inches apart on baking sheets. Gather and reroll scraps, then cut out more rounds.
Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently poked, 1 1/2 to 2 hours.
Preheat oven to 375°F with racks in upper and lower thirds.
Brush buns with egg wash and bake, switching position of sheets halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14 to 20 minutes. Transfer to racks to cool completely.
Buns can be frozen, wrapped well, up to 1 month.