Hamburger Buns

These came about out of necessity -- I had planned my weekly grocery shopping around our menu so that we could have fresh buns on hamburger night. And then I forgot the hamburger buns. (Typical Jean E move.)  Instead of going back to the store (which I would have done pre-COVID) I opted to try making buns. They turned out to be delicious. This brioche style bun has ruined us for store-bought forever.

Brioche-style burger buns

Starter:
3/4 cup milk (lukewarm)
2 1/4 teaspoons active or instant dry yeast (or 1 package)
3/4 cup unbleached flour
3 tablespoons sugar
 
Dough
3 cups flour (+/-)
1 1/2 teaspoons salt
4 large eggs lightly beaten 
8 tablespoons unsalted butter (room temperature)

Egg Wash
1 large egg
1 tablespoon water

• In the bowl of stand mixer with dough hook attached, mix together the starter ingredients and let stand 10 minutes until bubbly.
• ​Add 2 cups of the flour, the salt and eggs, and mix for 5 minutes, adding more flour as needed until the dough is smooth and soft but not too sticky.  ​ 
• With the mixer running, slowly, very slowly, add the butter (2 tbsp at a time). 
• Continue to knead/mix with dough hook for 10 more minutes.
• Lightly grease a bowl and place dough in bowl, swirling to grease top (or, as I've said before, leave in the stand mixer bowl and oil the top - why dirty another bowl?) Cover with a tea towel and let rise until double (1 ½ hours).  Rise a second time if time permits (I didn’t have time).
• Preheat oven to 400 degrees F. Punch down and cut into 12 equal pieces. Shape into balls then flatten slightly with palm of hand and place on cookie sheets. Cover and let rise ½ hour. 
• Make a wash by mixing the egg and water. Brush the tops of the buns and sprinkle with sesame seeds, if desired. 
• Bake 7 minutes at 400 and then another 15 ish at 350. Watch carefully, and remove when nicely golden brown.
• NOTE: You could line the cookie sheets with parchment.  I didn’t (trying to conserve) and some of the buns stuck a little, but if you let them cool a bit before removing they should be okay.

Makes 12 buns
Prep time 25 minutes plus 10 minutes
Rising Time 1 1/2 hours plus 1/2 hour
Baking time 22-25 minutes