Kittencal's Hamburger Buns

Step 1: Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy (if the yeast does not foam discard and start again).

Step 2: In a heavy duty stand mixer fitted with a kneader hook add in the 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt.

Step 3: Add in the proofed yeast; start kneading mix to create a soft semi-sticky dough that holds around the blade adding in more flour as needed (do not add in too much as it will create a heavy bun dough should be smooth but semi-sticky.

Step 4: Knead dough for about 10-15 minutes (IMPORTANT! stop the kneading about halfway through and allow the dough to rest for about 10-15 minutes, then continue kneading, total kneading time should be about 10-15 minutes or until dough is smooth).

Step 5: Remove dough,and let rest on the counter covered with a clean dish towel for 10 minutes (this is an important step!).

Step 6: Knead the dough into a ball (the dough will come together nicely after sitting the 10 minutes).

Step 7: Place dough in a large oiled bowl, then cover with a clean tea towel and let rise until doubled in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in and usually takes only 1 hour to rise with oven method).

Step 8: Punch down dough.

Step 9: Shape into large balls and place on a large greased 10 x 15-inch cookie sheet (you should get 12 balls on the sheet).

Step 10: Cover with a light clean tea dry towel and let rise in a warm place for 30 minutes, or until almost doubled (warm oven rise should take 30 minutes.

Step 11: Preheat oven to 375 degrees F.

Step 12: In a small bowl whisk together 1 egg white with 1 tsp water.

Step 13: Carefully brush the tops and sides of the buns with the egg/water mixture.

Step 14: Sprinkle with sesame seeds.

Step 15: Bake for about 22-25 minutes or until golden brown.