Fuddrucker's is a high-ish end burger place that makes their own buns in the restaurant. I found a recipe claiming to be those, so thought I would post it here. Burger Buns Fuddruckers Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and cool to 105°F to 115°F. While waiting for the milk to cool, stir together warm water, yeast, and small amt sugar in mixer bowl until yeast has dissolved. Let stand until foamy, about 5 minutes. Do not let proof too long. Add butter, warm milk, and remaining full amt sugar to yeast mixture and mix with paddle attachment at low speed until butter has melted, then mix in egg(s) until combined well. Add salt and 2/3 of the flour (either 2 cups or 4 cups) and mix, scraping down side of bowl as necessary, until flour is incorporated. Beat at medium speed 1 minute. Switch to dough hook and beat in remaining flour at medium speed until dough pulls away from side of bowl, about 2 minutes; if necessary, add more flour, 1 TB at a time. Beat 5 minutes more. (Dough will be sticky.) Transfer dough to a lightly oiled large bowl and turn to coat. Cover tightly with plastic wrap and let rise in a warm draft-free place until doubled, about 2 1/2 hours. Butter 1 or 2 large baking sheets. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14-inch circle 1/2” thick…do not roll thinner. Cut out as many 3” rounds as possible with floured cookie cutter and arrange 3 inches apart on baking sheets. Gather and reroll scraps, then cut out more rounds. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently poked, 1 1/2 to 2 hours. Preheat oven to 375°F with racks in upper and lower thirds. Brush buns with egg wash and bake, switching position of sheets halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14 to 20 minutes. Transfer to racks to cool completely. pdf attached