Deli Style Hard Rolls

These are a nice change from the brioche burger buns.  They are much more substantial, and perfect for burgers!   I definitely like the ramekins, as they make the rolls rise higher.  I like both buns, but I think the brioche are better in texture for less weighty fillings.  I know making buns seems silly when they are so omnipresent everywhere, but they are cheap, easy, and much better than supermarket options!

Deli Style Hard Rolls
Adapted from king arthur flour

Dough
2 1/4 cups King Arthur Unbleached Bread Flour
1/3 cup Hi-maize Natural Fiber or bread flour
1 1/2 teaspoons instant yeast
1 tablespoon non-diastatic malt powder or sugar
1 teaspoon salt
1 large egg white
2 tablespoons unsalted butter or vegetable oil
3/4 cup lukewarm water

Topping
2 to 3 tablespoons sesame seeds or poppy seeds, or artisan bread topping

Directions
To make the dough: Mix and knead the dough ingredients to make a smooth dough.  Cover the dough and let it rise until it's puffy, about 1 hour.  Transfer the dough to a lightly greased work surface, and divide it into 6 pieces (about 3 1/4 ounces each). Shape into balls.  Dip the top half of each roll into water, then into the seeds.  Place the rolls into the cups of a lightly greased hamburger roll pan OR some large ramekins, or onto a lightly greased or parchment-lined baking sheet. Press gently to flatten.  Cover the rolls and let them rise until puffy, 30 to 40 minutes. Towards the end of the rising time, preheat the oven to 400°F.  Bake the rolls until they're a deep golden brown, 22 to 26 minutes. Remove them from the oven, and cool on a rack.

Yield: 6 hard rolls.