Recipe from The Bread Baker's Apprentice by Peter Reinhart
Notes: For a BBQ dinner we hosted recently, I was already making dessert, and bread for cheese, but I wanted a tasty bun for burgers. Having made Variation 3 of this White Bread previously, I wanted to try a different one. The first variation uses powdered milk solids (a.k.a skim milk powder). It made a beautiful soft dough, very easy to work with. I didn't weigh each dough ball out, but just eyeballed it. Spritzing the tops with water would make the seeds adhere better, or, as the recipe suggests, glazing the tops with an egg wash. Homemade hamburger buns really do taste better!
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