Easy Hamburger Buns (Light Brioche Buns)
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 (you need another egg for egg wash)
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
- 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!
- Whisk together the bread flour, all-purpose flour, milk powder and salt.
- In bread machine or mixer (or just by hand), add 1, 2, egg and knead until well combined and moist dough forms. It takes about 15 minutes.
- Optional step: Transfer the dough to a well floured surface, punch down / knead by hand for 10 minutes to get a better result.
- Add butter and let machine knead (or by hand). Rise till the dough doubles the size.
- 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.
- Preheat oven to 400F, and set a large shallow roasting pan of water on the lowest rack of the oven.
- Beat a large egg with 1 tbsp water, sift to get rid of bubbles. Brush the buns thoroughly (top and side).
- Bake for 16-18 minutes, for 10 and 8 buns respectively. Turn the baking sheet 180 degrees halfway.
- Immediately transfer buns to a rack to cool completely.
* 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.