A recipe for challah, except in hamburger bun form. You can use this recipe for regular challah as well. This bread has an extra egg for added flavour.
Ingredients
For the challah:
6 2/5 cups (~800g) bread flour, or more all-purpose flour
1¼ cups (310ml) warm water (around 100°F)
2 teaspoons active dry yeast
¼ cup (85g) honey
2 teaspoons sugar
¼ cup (60ml) vegetable oil
4 eggs
1 teaspoon salt
1 egg, lightly beaten for brushing
3 tablespoons sesame seeds
Method
Prepare the challah:
Mix ¼ cup of flour, the yeast, the warm water, and the sugar together in a large bowl. Let stand until the yeast is foamy, around 5 minutes. Whisk in the honey, oil, eggs, and salt. Add the rest of the flour, about a cup at a time, until the mixture thickens. When it does, knead while adding in the rest of the flour or until the dough is only slightly sticky. Knead about five minutes or until smooth. Let the dough rise, covered with plastic wrap, in a clean bowl until it doubles (about two hours). Punch the dough down and knead for about five minutes on a lightly floured surface. You may need to add more flour. Divide the dough into eight pieces, and turn and pinch the dough using the edges of your hands. You want to stretch the top of the dough so it meets at the bottom using the edges of your hands. Do not roll the dough into a sphere. Place on a parchment paper lined baking sheet, cover with a dish cloth, and let rise until doubled in size (about one and a half hours). Brush with the lightly beaten egg and sprinkle with sesame seeds. Bake at 325°F until golden brown, around 40 minutes. If the top is browning too quickly, tent it with tinfoil. Once you take it out of the oven, knock on the bottom of the bread. If it sounds hollow, it's ready. If not, place it back into the oven.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/09/challah-hamburger-buns/