MINIATURE HAMBURGER BUNS

Miniature Buns

makes 3 1/2 dozen

1/2 cup warm water

1 1/4 tsp highly active dry yeast

4 tsp sugar, divided

2 cups bread flour

3/4 tsp kosher salt

2 Tbsp melted butter

2 eggs, divided

1 tsp water

Sesame seeds

Stir together the warm water, the yeast & 1 teaspoon sugar. Let stand 5 minutes or until foamy. Whisk together the flour, the remaining 3 teaspoons sugar & the salt in the bowl of a stand mixer. Add the butter, one egg & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will come together in a ball around the hook. Increase the speed to Medium & mix 5 minutes. Shape the dough into a ball & place in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap. Let rise in a draft-free spot for about 1 hour or until doubled in bulk. Remove the dough from the bowl & place smooth side up onto a lightly floured surface. Press the dough into a flat even disc. Using a pastry pin, roll the dough to a quarter-inch thickness. Cut the dough with a 1 5/8-inch round cutter. Gather the dough, reroll the scraps & repeat the process until all of the dough has been portioned. Allow it to rest for 5 minutes if it becomes difficult to remain flattened. Place the cut outs onto parchment paper-lined half sheet pans. Cover loosely with plastic wrap. Let rise in a draft free spot for about 20 minutes or until increased by 1/4 the original size.

Preheat the oven to 400 degrees. Whisk together the remaining egg & the water; brush over the dough tops. Sprinkle with sesame seeds. Bake 7 to 8 minutes. The tops will be pale. Place the buns under the broiler 1 to 2 minutes, continuously rotating the pan to evenly brown, if desired. Cool completely. Slice the buns in the center horizontally using a serrated knife.