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.Brioche Hamburger Buns

Source of Recipe

From "Small Batch Baking" by Saura Kline


Recipe Introduction

"In my opinion, good burgers start with good buns. I prefer a brioche bun because it's buttery and holds up well to a juicy burger. In this variation, I've included whole-wheat flour because I love the nutty taste it brings, but you can use all-purpose white flour if you prefer. These buns keep well frozen, so if the yield is too much, just freeze the extras in a sealed bag for up to a month."

List of Ingredients

â—¦ ¾ cup milk
â—¦ 1 ½ teaspoons active dry yeast
â—¦ Nonstick baking spray
â—¦ 1 ½ cups all-purpose flour
â—¦ ¾ cup whole-wheat flour
â—¦ 1 teaspoon salt
â—¦ 1 ½ tablespoons granulated sugar
â—¦ 2 eggs, divided
â—¦ 1 egg yolk
â—¦ 2 tablespoons unsalted butter, at room temperature
â—¦ 1 tablespoon water


Recipe

In a small bowl, microwave the milk for 30 seconds to 1 minute, until it's lukewarm. Sprinkle the yeast over it and let it sit for 5 minutes to activate.

Spray a large bowl with nonstick baking spray. Line a sheet pan with parchment paper.

Use a handheld electric mixer or a stand mixer fitted with the dough hook. In a large bowl, combine the all-purpose flour, whole-wheat flour, salt, and sugar. Turn the mixer on low and pour in the yeast mixture. Add 1 egg, then the yolk, and the butter last. Continue to mix on low until the dough is thoroughly mixed. It will be sticky. Transfer the dough to the prepared bowl. Cover with plastic wrap and let it rise in a warm area until it has doubled in size, 1 to 1 ½ hours.

Divide the dough into six equal pieces. You can either eyeball it, or use a kitchen scale. Roll each piece into a ball, and then press it down with the palm of your hand to flatten it a little. Place each bun on the lined sheet pan; space the buns about 4 inches apart. Cover the pan with plastic wrap and let rise again for 30 to 45 minutes, or until buns have doubled in size.

Preheat the oven to 375° F.
To make the egg wash, in a small bowl whisk the remaining egg and the water. Brush the egg wash over each roll. Bake the rolls for 15 to 20 minutes, or until they're evenly golden.


Makes 6 buns