1 cup boiling water
5 tablespoons unsalted butter, cut into pieces
2 tablespoons sugar
1 1/2 scant teaspoons salt
1 envelope dry yeast
1 1/2 teaspoons sugar
1/3 cup warm water (110 degrees F.)
1 egg
3 1/2 cups (about) all-purpose flour
1 egg, beaten to blend (glaze)
2 teaspoons coarse salt
Freshly cracked black peppercorns

Mix boiling water, butter, sugar and salt in bowl of heavy-duty mixer fitted with paddle attachment. Cool to 110 degrees F. Sprinkle yeast and 1 1/2 teaspoons sugar over warm water in small bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Add to ingredients in mixer bowl. Beat in 1 egg, then 1 cup flour. Blend until smooth. (Can also be made by hand.) Cover bowl and let batter rise in warm draft-free area until doubled in volume,
about 30 minutes.
Gradually beat in enough remaining flour 1/2 cup at a time to form soft dough. Knead in mixer until smooth and elastic, about 5 minutes. Dough
may be sticky. Transfer to airtight container. Cover and chill overnight, occasionally punching dough down.
Punch dough down. Knead on lightly floured surface until smooth. Divide into 8 pieces. Shape each piece into a 3-inch round. Transfer rounds to 2 heavy large baking sheets, spacing evenly apart. Let rise in draft-free area until doubled, about 1 hour.
Preheat oven to 350 degrees F. Brush rounds with glaze. Sprinkle each with 1/4 teaspoon salt and generous pinch of pepper. Bake until light brown and rounds sound hollow when tapped on bottom, about 20 minutes. Cool completely in pan on rack. (Can be prepared 1 day ahead. Store hamburger buns in single layer in airtight container.) Makes 8 buns.

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