Stuffed Hamburger Buns

This is another go to recipe that is always a hit.
I use the KAF Beautiful Burger Bun recipe:

Buns

• 3/4 to 1 cup lukewarm water
• 2 tablespoons butter
• 1 large egg
• 3 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast

Topping

• 3 tablespoons melted butter

1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.

3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across

 *This is where you stuff the buns. I usually do:

•  hamburger meat, with chunks of cheddar, a little ketchup and mustard to moisten the meat, and a pickle on top 
• pizza sauce, mozzerella, pepperoni 
• or you could egg, sausage, and cheddar for a breakfast one.  

You put a good sized scoop of cooled filling in the flattened out bun, then pull up the edges around the meat and pinch the opening closed. It takes a couple tries to get a hang of this, but you will. Then flip it over and put the pinched side down and continue with the KAF recipe! 

Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

4) Brush the buns with about half of the melted butter.

5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

6) Cool the buns on a rack.

Yield: 8 large buns.

I usually half the recipe and get 4 buns, 2 for dinner 2 for left-over lunch! Enjoy!