Brioche Hamburger Buns

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 1 cup All-purpose flour, unbleached
  • 2 cups Bread flour
  • 3 tbsp Granulated sugar
  • 1 1/2 tsp Salt

• Dairy

  • 3/4 cups Butter, unsalted
  • 1/2 cup Whole milk

Found on flourarrangements.org

Ingredients

• ⅓ cup plus 2 tablespoons whole milk, warmed (105° to 115° F)
• 2¼ teaspoons active dry yeast
• 4 large eggs, divided
• 1 cup unbleached all-purpose flour
• 3 tablespoons granulated sugar
• 1½ teaspoons salt
• 2 cups bread flour
• ¾ cups (1½ sticks) unsalted butter, softened

Directions

• Combine milk and yeast in the bowl of a standing electric mixer. Let stand until yeast dissolves, about 5 minutes.
• In the meantime, lightly beat three of the eggs in a small bowl. Set aside until yeast mixture is ready.
• Add beaten eggs, all-purpose flour, sugar, and salt to the yeast mixture. Stir on low speed with the paddle attachment until combined.
• Add bread flour, ½ cup at a time, mixing until well combined, about 5 minutes. Switch to the dough hook and knead on medium speed until a smooth and elastic dough clears the sides of the bowl, about 7 to 10 minutes. Add butter a tablespoon at a time, vigorously kneading with the mixer until all the butter is completely incorporated and the dough becomes smooth once again.
• Place the dough in a large, generously buttered bowl, cover with plastic wrap, and let rise at room temperature until doubled in volume, about 1½ hours.
• Turn out the dough, punch it down, and knead it briefly, using a small amount of flour to prevent sticking if needed. Return the dough to the re-buttered bowl and refrigerate, covered, for 4 to 12 hours.
• Gently flatten the cold dough on surface dusted only very lightly with flour. Using a sharp knife or bench scraper, divide the dough evenly into 8 pieces for hamburger buns or 16 for slider buns. Working one at a time, knead a piece of dough briefly and then roll it into a ball by swirling it under a cupped hand on an unfloured surface. Once its shaped into a smooth ball, tuck it under your thumb and gently drag the ball across the work surface, allowing the dough to pull tightly as it smooths the balls surface. Place finished balls on baking sheets lined with greased parchment paper. Repeat with remaining dough.
• With your fingertips, gently press the balls flat. Brush their surfaces with the remaining egg lightly beaten with 1 tablespoon water. Cover with greased plastic wrap and let rise at room temperature until doubled, about 1½ to 2 hours.
• Just before baking, brush buns again with the egg mixture. Bake in an oven preheated to 375° F until golden brown, about 20 to 22 minutes for hamburger buns, 18 to 20 minutes for slider buns. Switch racks midway though time through for even baking.
• Cool on a rack before slicing, toasting, and serving.