These are the finest homemade hamburger buns you'll ever taste.

2	tbsp.	granulated sugar
1	C	lukewarm water
1	pkg.	dry active yeast
1	C	milk
2	tbsp.	butter
1-1/2	tsp.	salt
5	C	all-purpose flour
1		egg yolk
		sesame seeds

In large bowl, dissolve 1 tsp. of the sugar in warm water. Sprinkle yeast over top; let stand until frothy, about 10 minutes.

Meanwhile, in saucepan, heat milk, remaining sugar, butter and salt over low heat just until butter is melted; let cool to lukewarm. Add to yeast mixture.

Using electric mixer, beat in 3 cups of the flour, 1 cup at a time, until smooth. Using wooden spoon, stir in enough of the remaining flour to make stiff dough.

Turn out onto lightly floured surface. Knead, adding more flour if necessary to prevent sticking, until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1 to 1'1/2 hours.

Punch down dough; turn out onto lightly floured surfaace. Roll into log and divide into 16 pieces; shape each into ball, stretching and pinching dough underneath to smooth tops. Place 2 inches apart on greased baking sheet; flatten slightlhy. Cover and let rise in warm draft-free place until double in bulk, 30 to 60 minutes.

Whisk egg yolk with 1 tbsp. water; brush gently over tops; sprinkle with sesame seeds. Bake in centre of 400F oven until golden and buns sound hollow when tapped on bottoms, 20 to 25 minutes. Transfer to rack; let cool. Makes 16 buns that freeze well.