Easy Hamburger Buns (Light Brioche Buns)




If you like buns which are light in texture but sturdy enough to hold all the burger and toppings, you should try this recipe.

Ingredients:

3 cups bread flour (highly recommend Alta Artisan, I like it more than KA)
1/3 cup all-purpose flour
1 tsp salt
1 large egg
2 tbsp milk powder
50g unsalted butter (~2 1/2 tbsp, room temperature)
1 cup warm water (~100-110F, don't use hot water!)
3 tbsp milk
3 tbsp sugar
2 tsp active dry yeast

for egg wash: 
1 large egg (room temperature) 
1 tbsp water

Steps:

  1. In a small bowl, combine the warm water, milk, sugar and yeast together. Let stand until bubbly, about 5 minutes. Water can't be too hot! 
  2. Whisk together the bread flour, all-purpose flour, milk powder and salt. 
  3. In bread machine or mixer (or just by hand),  add 1 and 2  and knead until well combined and moist dough forms. It takes about 15 minutes.
  4. Optional step: Transfer the dough to a well floured surface, punch down / knead by hand for 10 minutes to get a better result.
  5. Add butter and let machine knead (or by hand). Rise till the dough doubles the size.
  6. Transfer the dough to a well floured surface, and divide into 8 - 10 dough balls. Shape dough and place on parchment lined baking sheet about 2-3 inches apart. Leave the baking sheet in an oven with light on, and a bowl of hot water next to it. Second rise in this condition takes ~35 minutes, or until the size doubles. 
  7. Preheat oven to 400F, and set a large shallow roasting pan of water on the lowest rack of the oven.
  8. Beat a large egg with 1 tbsp water, sift to get rid of bubbles. Brush the buns thoroughly (top and side). 
  9. Bake for 16-18 minutes, for 10 and 8 buns respectively. Turn the baking sheet 180 degrees halfway. 
  10. Immediately transfer buns to a rack to cool completely.
NOTE:
* Dough is soft. Don't add too much flour when you knead by hand.
* If you use a same oven for the second rise and baking, make sure you take the dough out during preheat.









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