My Mom used to make these hamburger buns all the time. They are so easy to make, light and fluffy as well as beautiful to look at. I get raves whenever I make them. Try using them for sandwich rolls too - delicious!
Combine the milk, 1 cup of water and microwave till very warm - about 2 minutes. Cool to 130 degrees and mix in yeast. Allow it to foam, about 5 minutes. Melt the butter and set aside.
In a large bowl, stir together 5 cups of the flour, salt and sugar, mix with standing mixture and dough hook. Pour in wet ingredients and melted butter and stir until the dough starts to pull together, around 2 minutes. If dough does not pull away from bowl and appears wet, add more flour 1 TBS at a time until dough barely cleans away from the bowl as it is mixing. Mix on speed 2 for about 5-6 miinutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20-30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Position 2 oven racks so they are not too close to the top or bottom of the oven.
Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 7 to 10 minutes, or until nicely browned on the top and bottom. Remove from the oven and brush with softened or melted butter. Let cool completely before freezing. These freeze well.