Makes 8 buns
1 tablespoon active-dry yeast
1/2 cup warm water
1/2 cup milk
1 egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups (15 oz) all-purpose flour
1 tablespoon butter
In a large bowl stir the yeast into the warm water and let it sit until dissolved.
In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the counter, for 10 minutes.
Let the dough rise in a warm spot until doubled in bulk, about an hour.
Dust your work surface and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
Pre-heat the oven to 375°F.
Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.
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