Hamburger buns are easier to make than you might expect and they taste even better. Once you've tried them you'll be hooked!
3 1/4cbread flourmore for dusting
1cevaporated milkroom temp
oil for coating
Place 1 cup of flour, yeast, evaporated milk, and warm water into a bowl and mix until smooth. Let stand until mixture is foamy, 10 to 15 minutes. Whisk the egg, melted butter, sugar, and salt thoroughly into the flour mixture. Followed by the remaining flour.
Using dough hooks on a mixer, knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed.
Transfer the dough onto a floured surface; dough will be sticky and elastic but not stick to your hands. Form the dough lightly into a smooth ball tucking loose ends underneath. Coat the bowl with oil and return the dough. Cover the bowl with plastic wrap and allow it to rise doubled in size; about 1 hour.
Punch the dough down and turn it on to a floured surface. Dust dough lightly with flour if needed. Cut dough into 12 equal pieces.
Form each piece into a round shape, tucking the ends underneath as before. Use your hands to shape by cupping the top into a slight mound. Set the buns about 1/2 inch apart on a parchment-lined baking sheet. Cover the trays with plastic wrap and allow them to rise again. About another hour.
Preheat oven to 375 degrees. Beat the egg yolk with milk in a small bowl. Very gently brush the buns with egg wash without deflating the risen dough. (Be careful to not let the egg wash drip onto the baking sheet.) Sprinkle each bun with sesame seeds.
Bake for 15 to 17 minutes. Buns will stick together slightly where they touch. Let them cool completely before tearing the buns apart.