Ingredients

1 cup (230 ml) water, warmed to about 105-110F

3 Tablespoons (45 ml) milk, warmed slightly to lukewarm

2 teaspoons (6 g) active dry yeast or regular Instant yeast, not quick or rapid-rise yeast

2 1/2 Tablespoons (33 g) white sugar

1 large egg, beaten with a fork

3 cups (375 g) bread flour, spooned and leveled

1/3 cup (45 g) all-purpose flour, spooned and leveled

1 1/2 teaspoons (9 g) fine salt

2 1/2 Tablespoons (35 g) unsalted butter, at room temperature

For Egg Wash:

1 large egg

1 Tablespoon (15 ml) water

Poppy or sesame seeds, optional

Instructions

1.  In a small bowl or 2-cup measuring cup, combine the warm water, warm milk, yeast, and sugar. Let stand until bubbly, about 5 minutes. *(I used my warm tap for this. I warmed up the milk for 5-10 seconds since my milk was in the fridge.)

2. In a large bowl, whisk together the bread flour, all-purpose flour, and salt. Add the butter. Using your fingertips, rub the butter into the flour mixture, making even crumbs. 

3. Add the yeast mixture and the beaten egg to the bowl and using a dough scraper or silicone spatula, stir until a moist, sticky dough forms.

4. Using a silicone bowl scraper, scrape the dough onto a very lightly floured counter or work surface. At this point, the dough is very moist and sticky and not really able to be kneaded as you traditionally would. You will be tempted to dust with flour and resist the urge to start. Instead of traditionally kneading, use your dough scraper or silicone spatula to scoop up the dough and then slam it back on the counter. Slam it like you mean it!

Use your scraper to turn it over a few times on the counter, then pick it up and slam it again. Repeat this slamming/turning action for a couple of minutes. You should find that it is sticking to the counter a little less. If you feel it isn't progressing after a couple of minutes (is still super sticky), very lightly dust the counter with flour and turn the dough over it to flour very lightly (Not too much flour. Just a dusting). 

Continue doing the slam and turn action for several more minutes. At some point, after about 5 minutes or so of this routine, your dough should stop sticking to the counter. Though it will still be quite moist dough, you should be able to form it into a ball. *If your dough is still sticking after 5-7 minutes of working it, dust it with a tiny bit more flour, as needed, until it is no longer sticking, but is still nice and moist.

5. Shape the dough into a ball and place it into a greased bowl. Cover with plastic wrap and let rise until doubled, 1-2 hours. 

Note that this dough is a bit of a slow riser. Allow it to rise until doubled, no matter how long that takes.

6. Line a large baking sheet with parchment paper and set aside.

7. Using a dough scraper, divide the dough into 8 equal pieces.

8. If your dough is still too sticky at this point to form into balls, very lightly dust with a tiny bit of four.

9. Form each of the 8 dough pieces into balls. Place dough balls on parchment lined baking sheet about 2-3 inches apart. Cover loosely with a clean kitchen towel and let rise until doubled again for 1-2 hours.

10. Set a large shallow roasting pan of water on the lowest rack of the oven. Preheat oven to 400F, with a rack in the center of the oven, as well.

11. When the buns have doubled, beat the remaining egg with 1 tablespoon of water and brush the buns thoroughly. Be

sure to brush the entire bun, top and sides, right down to the pan, as any areas you miss will be pale-colored once baked. If desired, you could sprinkle with sesame or poppy seeds at this point, as well. Bake, turning the sheet 180 degrees halfway through baking until the tops are golden brown, about 15 minutes. (*For mine, I ended up doing 17 mins. The additional two minutes I already turned off my oven, and left the buns in there, just to accomplish the brownish color that I like)

12. Immediately transfer buns to a rack to cool completely.

Important  Notes:

The Hamburger Buns are best used on the day they are baked. If you wish to make them ahead, it is recommended to freeze them and must be consumed/used within 30 days. Must freeze in a freezer bag or container. For thawing, just thaw in a container at room temperature.