This weekend was really busy with a dinner, a wedding, and a birthday so I didn’t get much baking or running in. I played catch-up yesterday and got most of my laundry done and now I finally have a minute to pull something together! Fall has very much arrived in New England and it has been chilly! I don’t mind the cooler weather though and it would be great for running if I could just get out the door! Motivate me! 🙂
I was browsing some blogs and came across this recipe for burger buns. Burgers are on the menu this week so I decided to give it a go, especially since store-bought buns are not anything you dream about!
These are delicious! Light and fluffy on the inside with a golden crust. These would be great for sandwiches as well. Very versatile! Now to see if these are around long enough to make it to the freezer for our next meal of burgers! 🙂 No guarantees…
Light Brioche Burger Buns
3 Tbsp. warm milk
1 cup warm water
2 tsp. instant yeast
2½ Tbsp. sugar
1½ tsp. salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2½ Tbsp. unsalted butter, softened
1 large egg beaten with 1 Tbsp. water, for egg wash
In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low speed for about 6-8 minutes.
Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm place until doubled in bulk, 1-2 hours.
Line a baking sheet with parchment paper or a silicone baking mat (I didn’t have either on hand so I just sprayed the pan with cooking spray). Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled.
Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400 degrees with a rack in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
Source: Recipe found on Annie’s Eats