Put the ingredients in the bread maker, and switch on using the dough setting.
Take the dough out and punch it down to deflate. Divide into 6 to 8 pieces (as you like) and roll each piece into a ball. Cover with a moistened and wrung out kitchen towel and rest for 10 to 20 minutes.
Press down on the dough to deflate again, and form into round bun shapes.
Put the bund on a baking sheet lined with kitchen parchment paper, and let rise in the oven using the dough rising mode until the buns are twice the size (about 30 minutes).
Brush the tops with beaten egg. Preheat the oven to 190°C, then lower the heat to 180°C and bake for 13 minutes. (Optionally sprinkle with sesame or poppy seeds after brushing the tops with egg.)
I think 5 buns is too big. They're about the size of quarter pounders. .
These are how they look inside.
You can also try baking them for 8 minutes at 220°C , then 4 minutes at 200°C for a puffy finish.
If you use 150 g of bread flour, 50 g cake flour and 50 g whole wheat flour, the buns will be even bouncier.
To reheat the buns, wrap in aluminium foil and put in a toaster oven for a bit less than 5 minutes. If you finish by taking them out of the foil and putting in the toaster oven for 30-40 seconds, they'll have a crispy crust.
Story Behind this Recipe
I wanted to have hamburgers, so I made the buns myself.
To prevent the dough from drying out, cover it with a wrung out kitchen towel while it rests, and spray with water during the second rising. The buns will brown quickly about 10 minutes into the baking time, so check on them occasionally.