Name: Hamburger Buns
Cook time: 30 min
Total time: 5 1/2 hr
Yield: Makes bout 16 buns
Ingredients: 2 cups whole milk; 1/4 cup warm water (105-115°F); 2 (1/4-ounce) packages active dry yeast; 1/4 cup plus 1/2 tsp sugar, divided; 1/2 stick unsalted butter, cut into tablespoon pieces and softened; 2 large eggs, lightly beaten; 1 tablespoon salt; 6 cups all-purpose flour, divided; 1 large egg mixed with 1 tablespoon water for egg wash; a stand mixer with paddle and dough-hook attachments; a 3-inch round cookie cutter

Image may contain Food Bread Bun Confectionery and Sweets

Photo by Roland Bello

We couldn't pass up the chance to resurrect this recipe, first published in 2002. It's from reader Joyce McClelland, of Terre Haute, Indiana, and it's been handed down in her family for generations. We like to think that we're handing it down in our family, too.

Cooks' notes:

·If you don't have a stand mixer, stir ingredients together in same sequence with a wooden spoon until a dough forms. Knead dough on a floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, 7 to 8 minutes.
·Buns can be frozen, wrapped well, up to 1 month.

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