Everything Hamburger BunsAdapted for bread maker from http://www.jasonandshawnda.com
For the burger buns:
1 package (2 1/4 tsp) yeast1 cup lukewarm water
2 Tbsp oil (vegetable, canola, or olive)
1 large egg
3 Tbsp sugar
3 1/4 cups flour
1 tsp salt
For the Everything topping:
2 tsp dried minced garlic
2 tsp dried minced onion
1 tsp kosher salt
2 tsp poppy seeds
2 tsp sesame seeds
1 T water
Put ingredients in your bread maker according to YOUR machine. When finished, spray a baking sheet with Pam or line a baking sheet with parchment.
Turn out the dough onto a lightly floured surface. Divide the dough in half and each half into 4-5 pieces (depending on the size of your burgers, I typically get 8-10 full-sized buns per batch or 14 slider buns). A kitchen scale makes this easy: 3 oz for burger buns, 1.75 oz for slider buns.
Roll into rounds and flatten with the palm of your hand onto the baking sheet; placing buns about 1/2-1 inch apart).
Cover with a damp towel and let them rise for 20 minutes + oven preheating time.
Preheat oven to 350.
Mix all ingredients for the Everything topping in a small bowl. Whisk the remaining egg with 1 Tbsp water. Brush the buns with the egg wash and sprinkle all of the Everything topping over the buns.
Bake for 20-25 minutes, until golden brown. Let cool at least 10 minutes before slicing and serving.
Store leftovers in a zip-top bag at room temperature.