Light Brioche Hamburger Buns - Debbie (Author: Emilie Raffs)

 Adapted from the NY Times, this recipe for light brioche hamburger buns is perfect for BBQ fare, sandwiches (try bacon, egg & cheese) and so much more. You'll never buy from the store again. 

Total Time: 3-5 hours. Cook Time: 15-20 min. Yield 8 buns

Ingredients

1 cup warm water

3 Tablespoons warm milk

2 tsp active dry yeast

2 1/2 Tablespoons sugar

2 large eggs

3 cups bread flour

1 1/2 tsp salt

2 1/2 Tbsp unsalted butter, softened

Sesame Seeds (optional)

Instructions

Whisk together the warm water, milk, yeast and sugar. Then, beat 1 egg.

In the bowl of a stand mixer, add the flours, salt and butter. Using paddle attachment, mix the ingredients until the butter is the size of crumbs.

Stir in yeast mixture and beaten egg. Run the mixer on medium-low until a dough forms, about 5-8 minutes.

Scrape down sides of bowl if necessary, and shape the dough into a ball. Cover bowl with a damp kitchen towel and let the dough rise until it has doubled in size, 1-3 hours @ 70 degrees.

Line a baking sheet with parchment paper. Using a floured dough scraper (or chef's knife) divide the dough into 8 equal pieces. If you have a scale, weigh the pieces to ensure they are the same size.

To shape the dough into balls, gently flatten each piece liek a pancake. Gather the ends and pinch the dough to seal in the center. Flip the dough over, cup the surface with your palm and roll into a ball. Transfer to your baking sheet, placing them a few inches apart. Cover and rest for 1-2 hours, or until puffy and slightly risen.

To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls if desired.

Preheat your oven to 400 F and place a skillet or metal baking dish on the oven floor. Before the dough goes in, add about 1/2 cup of water to the pan to create steam. This will help keep the bread nice nd moist. Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely.