3/4 cup (6 ounces) lukewarm milk
3/4 cup (6 ounces) lukewarm water
5 tablespoons (2 1/2 ounces) butter
1 1/2 teaspoons salt
2 tablespoons sugar
1/4 cup (1 1/2 ounces) Baker's Special Dry Milk
1/2 cup (2 3/8 ounces) Hi-maize® Natural Fiber (I didn't add this...)
3 cups + 3 tablespoons (12 ounces) Flour
2 1/4 teaspoons instant yeast
Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.
Turn the dough out onto a lightly greased or floured work surface. Shape it into a 6" x 15" rectangle, and place it in a lightly greased New England hotdog bun pan. Grease the bottom of a clean baking sheet and place it on top of the pan so the rising dough will fill the pan evenly. Let rise 1 to 1 1/2 hours, until the dough has almost filled the pan.
Preheat your oven to 375°F. With the baking sheet still on top, bake the buns for 18 minutes. Remove the baking sheet and bake 5 minutes longer, to brown the buns. Remove from the oven, cool for 5 minutes, then turn the buns out of the pan to cool completely on a rack. When completely cool, slice each bun down the middle horizontally, without cutting through the bottom; then separate into individual buns. Yield: 10 buns (I made 4 buns...since I like big hamburger buns. Looks like I could have split it into 5 easily, maybe 6).
