Light Brioche Hamburger Buns
Why bother making hamburger buns from scratch when they're so cheap to buy? I asked myself the same question, but let me explain.
First, I'm making a conscious effort to prepare more homemade meals and reduce store-bought items. Second, my curiosity got the better of me. I've seen these buns featured on at least ten blogs I follow, and I had to discover the hype for myself.
And let me tell you, the hype is real—they're absolutely fabulous! The intoxicating aroma while they were baking transported me to a bakery. The buns themselves are incredibly soft and airy, with a light and delicious flavor. I could rave about them endlessly, but it's truly an experience you need to savor for yourself!
Ingredients
Yields: 8 buns
3 tbsp. warm milk
1 cup warm water
2 tsp. active dry yeast
2 ½ tbsp. sugar
1 large egg, beaten
3 cups bread flour
⅓ cup all-purpose flour
1 ½ tsp. salt
2 ½ tbsp. unsalted butter, room temperature
Sesame Seeds (optional)
Directions
In a glass measuring cup, combine water, milk, sugar, and yeast. Let the mixture stand until foamy, approximately 5 minutes.
In the bowl of a stand mixer, whisk together the bread flour, all-purpose flour, and salt.
Add the room-temperature butter to the flour mixture, dotting it throughout. Use your hands to rub the butter into the flour until fully combined.
Using the paddle attachment, incorporate the beaten egg and the yeast mixture into the flour on low speed, mixing just until combined.
Switch to the dough hook and knead the dough on medium speed until it becomes smooth and elastic. The dough will have a tacky texture.
Transfer the dough to a greased bowl and cover it with plastic wrap. Allow the dough to rise for approximately 2 hours, or until it has doubled in size.
Line a baking sheet with parchment paper. Lightly flour your hands (avoid adding too much flour to the dough, which can make the buns tough).
Divide the dough into 8 equal portions. Roll each portion into a ball.
Place each dough ball on the prepared baking sheet, ensuring they are at least 3 inches apart. Gently pat each ball down into a flatter disk shape.
Cover the dough (an inverted baking pan works well) and let it rise for another 1-2 hours.
Position an oven rack at the lowest position and place a 9x13 baking pan half-filled with water on it. Preheat the oven to 400 degrees F, with another rack in the center.
In a small bowl, whisk 1 large egg with 1 tablespoon of water.
Brush the tops of each bun with the egg mixture. If desired, sprinkle with sesame seeds.
Bake for 15-20 minutes, turning the baking sheet halfway through, until the tops are golden brown.
Transfer the baked buns to a wire rack to cool.
3 tbsp. warm milk
1 cup warm water
2 tsp. active dry yeast
2 ½ tbsp. sugar
1 large egg, beaten
3 cups bread flour
⅓ cup all-purpose flour
1 ½ tsp. salt
2 ½ tbsp. unsalted butter, room temperature
Sesame Seeds (optional)
In a glass measuring cup, combine water, milk, sugar, and yeast. Let the mixture stand until foamy, approximately 5 minutes.
In the bowl of a stand mixer, whisk together the bread flour, all-purpose flour, and salt.
Add the room-temperature butter to the flour mixture, dotting it throughout. Use your hands to rub the butter into the flour until fully combined.
Using the paddle attachment, incorporate the beaten egg and the yeast mixture into the flour on low speed, mixing just until combined.
Switch to the dough hook and knead the dough on medium speed until it becomes smooth and elastic. The dough will have a tacky texture.
Transfer the dough to a greased bowl and cover it with plastic wrap. Allow the dough to rise for approximately 2 hours, or until it has doubled in size.
Line a baking sheet with parchment paper. Lightly flour your hands (avoid adding too much flour to the dough, which can make the buns tough).
Divide the dough into 8 equal portions. Roll each portion into a ball.
Place each dough ball on the prepared baking sheet, ensuring they are at least 3 inches apart. Gently pat each ball down into a flatter disk shape.
Cover the dough (an inverted baking pan works well) and let it rise for another 1-2 hours.
Position an oven rack at the lowest position and place a 9x13 baking pan half-filled with water on it. Preheat the oven to 400 degrees F, with another rack in the center.
In a small bowl, whisk 1 large egg with 1 tablespoon of water.
Brush the tops of each bun with the egg mixture. If desired, sprinkle with sesame seeds.
Bake for 15-20 minutes, turning the baking sheet halfway through, until the tops are golden brown.
Transfer the baked buns to a wire rack to cool.
Recipe Source: Smitten Kitchen
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