Ingredients
For the Buns
- 4 1/4 cups bread flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast (1 standard packet)
- 1/2 cup granulated sugar
- 1 cup whole milk, lukewarm
- 4 large eggs, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature, cut into cubes
For the Egg Wash
- 1 large egg
- 1 tbsp whole milk
- Sesame seeds (optional)
Make the Dough
In the bowl of a stand mixer, whisk together the bread flour, kosher salt, yeast, and granulated sugar.
In a small bowl, whisk together the lukewarm milk and the eggs.
Pour the milk and egg mixture into the dry ingredients. Using the dough hook, mix on low speed until a shaggy dough forms.
With the mixer on medium speed, start adding the cubed butter, a few pieces at a time. Make sure each addition is fully incorporated before adding the next.
Knead and Proof the Dough
Once all the butter is in, turn the mixer up to medium-high and let it knead for ~10-15 minutes. This is a long knead, but it’s crucial. The dough should become very smooth, elastic, and pull away completely from the sides of the bowl.
Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm spot for ~1-1.5 hours, or until it has doubled in size.
Shape and Proof Again
Once the dough has proofed, turn it out onto a clean, non-floured surface.
Divide the dough into ten equal pieces.
To shape each bun, gently flatten a piece of dough and then fold the edges up into the center to create a rough ball. Flip it over and roll it on the counter under the palm of your hand to create a tight, smooth ball.
Place the shaped buns on a parchment-lined baking sheet, leaving plenty of space between them. Gently press down on each one to flatten it slightly.
Cover the pan and let the buns rise in a warm place for another ~hour, or until they look puffy.
Bake the Buns
When you’re ready to bake, preheat your oven to 425 F.
In a small bowl, whisk together the egg and milk for the egg wash. Gently brush this mixture over the top of the proofed buns and sprinkle with sesame seeds, if you’re using them.
Bake for ~20-25 minutes, until the tops are a deep golden brown.
Let the buns cool on a wire rack for at least ~30 minutes before slicing into them.
Brioche Hamburger Buns
Ingredients
For the Buns
- 4 1/4 cups bread flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast 1 standard packet
- 1/2 cup granulated sugar
- 1 cup whole milk lukewarm
- 4 large eggs at room temperature
- 1 cup unsalted butter 2 sticks, at room temperature, cut into cubes
For the Egg Wash
- 1 large egg
- 1 tbsp whole milk
- Sesame seeds optional
Instructions
- Mix bread flour, salt, yeast, and sugar in stand mixer bowl.
- Whisk together lukewarm milk and eggs, add to dry ingredients.
- Mix with dough hook until shaggy dough forms.
- Add cubed butter gradually on medium speed, incorporating fully between additions.
- Knead on medium-high for 15 minutes until smooth and elastic.
- Transfer to greased bowl, cover and let rise 1.5 hours until doubled.
- Divide dough into 10 equal pieces.
- Shape each piece into a ball by folding edges to center, then rolling under palm.
- Place on parchment-lined baking sheet, flatten slightly.
- Cover and let rise 1 hour until puffy.
- Preheat oven to 425°F.
- Brush buns with egg wash (beaten egg + milk), sprinkle with sesame seeds.
- Bake 20-25 minutes until deep golden brown.
- Cool on wire rack 30 minutes before slicing.
Notes
