• Add ingredients to the bread machine bucket in the order specified by the manufacturer; it is usually wet ingredients first. Set machine on Dough mode and begin. Monitor the dough as it begins mixing, adding a touch more milk if it is lumpy or flour if it is too loose. Dough should come together smoothly.
• After the cycle ends, prepare a sheet pan with parchment paper. Use a kitchen scale to divide the dough by 8.
• Shape each piece, folding and tucking the dough while elongating it, creating a tightened top. Place each bun slightly spaced out on pan; baker’s choice as to if they touch or not after rising. After all of the buns are shaped, place in a warm place to rise, such as on a counter, a cabinet, or in an oven on proofing mode.
• After about 45 minutes to 1 1/2 hours, the buns should look rounded and puffy. If pan is in the oven, remove from there. Preheat oven at 350 degrees.
• Bake bread about 21 to 25 minutes, until they are lightly browned. Bread should sound hollow when tapped, and if tested with a digital thermometer, over 190 degrees inside.
• Cool on pan or rack for at least an hour before eating. Slice bun from the side or top to insert the bratwurst and other toppings.
• Buns will keep in a sealed bag at room temperature for up to 3 days, and can also be frozen for several months.

OM NOM NOM!