Description
Light, buttery, and slightly sweet, these brioche hamburger buns will elevate any burger night.
Ingredients
Units
Scale
- 3 2/3 cup (570g) Bread Flour, all purpose flour does work just fine as well.
- 1 Tbsp (14g) Instant Yeast
- 1 1/4 cup (283g) Water, room temperature
- 2 Eggs + 1 Egg for Egg Wash
- 1/4 cup (50g) White Sugar
- 2 1/2 tsp Table Salt
- 12 Tbsp Unsalted Butter, room temperature
- 1 1/2-2 tsp Sesame Seeds, or Everything Bagel Seasoning
Instructions
- Whisk flour and yeast, and sugar together in bowl of stand mixer. Into a two-cup liquid measuring cup add room-temperature water and 2 eggs and lightly beat. Fit mixer with dough hook and mix on low speed and slowly pour in the water and egg mixture, until dough comes together and no dry flour remains, about 3 minutes, scraping down bowl and dough hook frequently. Turn off mixer, cover bowl with dish towel or plastic wrap, and let dough stand for 15 minutes.
- Increase speed to medium and, with mixer running, add room temperature butter 1 piece at a time, allowing each piece to incorporate before adding next. Scrape down bowl and dough hook as needed. Continue to knead on medium speed until dough is elastic and pulls away cleanly from sides of bowl, about 10 minutes longer. The dough will still stick to the bottom of the bowl. It may require a little extra flour, so just monitor it.
- Transfer dough to greased large bowl. Cover tightly with plastic and let rise at room temperature until doubled in size, about 1 hour.
- Line 2 rimmed baking sheets with parchment paper. Turn out the dough onto a pastry rolling mat, or a lightly floured work surface, using a flexible dough scraper, and divide dough into twelve 3-ounce (about 85-gram) portions; divide any remaining dough evenly among portions. This is where it’s critical to use your scale – do a double check with your bowl and the dough. Divide the total weight of the dough into 12 to ensure you are portioning out the right size of dough.
- Working with 1 dough portion at a time, cup dough with your palm and roll against counter into smooth, tight ball. Evenly space 6 dough balls on each prepared sheet seam side down.
- Spray with non stick spray and cover with plastic wrap. Allow the dough to rise again for about another hour. While the second rise is happening, turn on the oven and allow it to preheat at 350 degrees. Be sure to adjust the racks to the upper middle and lower-middle positions to fit both baking sheets in at the same time.
- Create a egg wash and one egg and 1-2 tablespoons of water whisked together. Brush the top of each dough ball with the wash, and then sprinkle with sesame seeds or Everything Bagel Seasoning.
- Bake for 18-20 minutes, rotating the baking sheets halfway through baking. Bake until the buns register about 210 degrees with an instant read thermometer. Remove from the oven and allow them to cool completely on the baking sheets set on a wire rack.
Notes
Adapted from America’s Test Kitchen Brioche Buns