Monday, October 24, 2011

Light Brioche Burger Buns

I had always bought hamburger buns until these things came along.  My sister Stephanie had invited me over for lunch and made me a pulled pork sandwich with coleslaw, sandwiched between a butter toasted bun.  It was so nice not having to make my own lunch and even more awesome because it was sooo good!  With a little planning these buns are easy to make and are sooooo worth it.  Beware; you may never want to buy store bought hamburger buns again!

Light Brioche Burger Buns

3 tablespoons warm milk
2 1/4 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons butter, softened
Sesame seeds (optional)

In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar.  Let stand until foamy, about five minutes.  Meanwhile, beat one egg.

In a large bowl, whisk flours and salt.  Add butter and rub into flour between your fingers, making crumbs.  Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms.  Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.  The dough will be one the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get.  Try to leave them tackier than you would a round loaf.

Shape dough into a ball and return it to bowl.  Cover bowl with plastic wrap and let rise in a warm place until doubled in size, one to two hours.

Line baking sheet with parchment paper.  Using dough scraper, divide dough into 8 equal parts.  Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours.

Set a large shallow pan of water on oven floor.  Preheat oven to 400 degrees with rack in center.  Beat remaining egg with one tablespoon water and brush some on tops of buns.  Sprinkle with sesame seeds, if using.  Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes.  Transfer to a rack to cool completely.

*I always use my kitchen aid when I am making the dough.

Recipe adapted slightly from Smitten Kitchen