Hamburger Buns

Recipe:

2 cups warm milk

1/4 cup warm water

1/4 cup white sugar

2 packages (or 4 1/2 tsp.) instant yeast (I just used my regular active-dry yeast)

2 tsp. salt

1/4 cup melted margarine/butter (cooled a little so it won't burn the yeast)

5-6 cups all-purpose flour (you could use half whole-wheat and half white, rising will be longer)

Directions:

1. In a large bowl, stir together the warm milk, warm water, sugar and yeast.  Let stand for about five minutes.

2. Mix in the salt and margarine/butter.  Gradually stir in the flour.  Start with about 3 cups, then add a cup at a time until you've added 5 cups total.  Watch the dough.  If it isn't forming into a ball at all, add 1/4 c. at a time until you have a soft dough.  Knead or mix the dough until it looks smooth and doesn't have lumps of flour.

3. Divide into as many as 25 pieces.  I made 16. Form into balls.  Place on baking sheet about an inch to two inches apart.  Press flat with your hand.  They will rise to have a nice rounded top, but if you don't press them down, they won't be wide enough to use as a bun.  You want more of a half-sphere than a ball when it's cooked.

4.  Cover, and let it rise for at least 20 minutes.  The rising time should depend on how warm the room is where they are rising.  Mine rose for 35 minutes.  You are not trying to "double" the dough.  If you use instant yeast it should be faster. (The recipe calls for instant, but when I don't have it, I just plan on a little longer rising time.)

5.  Preheat oven to 375F.

6.  Bake in preheated oven for 15-18 minutes.  Cool slightly, then split in half horizontally for burgers.