For a great burger or a hot dog, the bun is at least as important as what you put in it. The real test for a bun is being good enough to eat by itself. These are.
Combine all the dry ingredients. Heat the water and butter in a saucepan until the butter is melted. Remove from the heat and add the milk. Check the temperature of the mixture with a thermometer — it needs to be 49–55°C (120–130°F). Combine the two mixtures together. Start kneading and add the egg yolks one at a time, kneading well after each addition. Keep kneading until the dough is very elastic (10 minutes in an electric mixer, 10–20 minutes by hand). Form a smooth ball of dough, place it in an oiled container and cover with plastic wrap. Let it rise for about 1½ hours at room temperature until it has doubled in volume.
Divide the dough into 10 equal portions. For hamburger buns, shape the portions into balls between the palms of your hands and place them in round buttered and floured moulds, about
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