Classic Burgers and Homemade Hamburger Buns

Ingredients

• 2 pounds ground beef, preferably chuck
• 2 teaspoons kosher salt
• 2 teaspoon freshly ground black pepper
• 4 Homemade Hamburger Buns or prepared
• 8 Bibb lettuce leaves
• 2 medium tomatoes, thickly sliced
• Ketchup, optional
• 1 1/2 cups warm water
• 2/3 cup instant nonfat dry milk
• 1/3 cup unsalted melted butter, cooled
• 3 tablespoons sugar
• 2 1/4-ounce packages active dry yeast
• 1 large egg
• 2 large egg yolks
• 5 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons kosher salt
• Canola oil, for bowl
• 2 tablespoons milk
• 1 tablespoon seeds, such as sesame, poppy, fennel, or cumin, optional

Directions

1. Heat a grill or grill pan to medium high. Sprinkle the beef with the salt and pepper, then combine it with a very light hand. Form the meat into 4 patties and set them on the hot grill. Cook for 4 to 6 minutes on each side for rare, or 9 to 11 minutes for well done. Serve the burgers on warm or toasted buns with lettuce, tomato and ketchup.
2. For the Homemade Hamburger Buns, which makes 12, combine the warm water, dry milk, butter and sugar in a large mixing bowl. Scatter the yeast over the top, whisk it in, and set the bowl aside until the yeast looks bubbly and foamy, about 10 minutes.
3. Whisk in the egg, 1 egg yolk, 2 cups flour and salt until the mixture is smooth. Add 2 1/2 cups flour and stir with a wooden spoon; once the dough gets too sturdy for the spoon, switch to your hands. Work in as much as another 1/2 cup flour, stopping when the dough feels tacky if you pinch it but not sticky. Move it to a lightly floured surface, knead for 1 minute, and let it rest for 10 minutes.
4. Knead the dough again until it turns smooth and springy, about 5 minutes. Transfer it to a lightly oiled bowl and cover with plastic wrap. Set it somewhere warm until it has doubled, about 45 minutes. Press down the dough, divide it in half, then cut each half into sixths and shape the pieces into flattened balls. Place the buns 3 inches apart on parchment-lined baking sheets. Cover them and let them rise until doubled, 45 minutes.
5. Heat the oven to 400 degrees F. Whisk together the remaining egg yolk and the milk, then gently brush that mixture over the buns. Sprinkle with the seeds, if using. Bake until the buns are golden and sound hollow when tapped, 13 to 15 minutes. Let them cool on a wire rack. The buns can be frozen in resealable plastic bags for up to 2 months.