These are the fine buns that show up so nicely on page 97 of Classic Kentucky Meals.

Rebecca Gladding generously shared this recipe—and these buns—enjoyed at the Kentucky Burgers, Mushrooms and Dogs meal, starting on page 89.) See Rebecca's elegant hands serving the salad in a different meal in the book's opening photograph, p. 5. Thank you Rebecca! (And Sean, and M & S.)

Erin Martin's Hamburger Bun Recipe (Rebecca's sister-in-law)  

1 egg plus water to make 1 1/3 Cup water

1/4 cup vegetable oil 

1/4 C sugar

2 t salt

1 Cup whole wheat flour

3 Cup bread flour

1 T gluten

2 1/4 tsp yeast

Optional topping:

sesame seeds

egg white

Note to Rona from Rebecca… i actually make the dough for these in the bread machine, i am sure one could make them by mixer or by hand as well.  I have a scrap of paper that i have the recipe scribbled on so i have tried to put it into words here….  you can adjust as you wish. 

Combine all ingredients (except topping)  in a 2 lb. bread machine as per your machine's instructions.  

Put it on dough cycle.  

Upon completion of dough cycle, remove dough from pan and form into buns, 12-16 buns, depending on the size you want.  

Place buns on greased or cornmeal dusted baking sheet.  

Cover loosely and let rise in warm place for 30-45 minutes, until doubled in size.  

Whisk egg white and brush onto buns followed by sprinkled sesame seeds.  

Bake in preheated 350 oven for 15-20 minutes, until golden brown on top.