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Light Brioche Hamburger Buns
http://www.theclevercarrot.com/2013/05/light-brioche-hamburger-buns/
5 hours, 50 minutes (50 minutes active)
8 servings
Breads
4(1)
275 cal/serving
jdelaney72
Ingredients
  1. 1cup (≈237gestimated from: Water, tap, municipal [cup 8 fl oz]) Water warm
  2. 3tbsp (≈45.9gestimated from: Milk, nonfat, fluid, with added nonfat milk solids, vitamin A and vitamin D (fat free or skim) [cup]) Milk warm
  3. 2tsp (≈8gestimated from: Leavening agents, yeast, baker's, active dry [tsp]) Active Dry Yeast
  4. 2 1/2tbsp (≈31.5gestimated from: Sugars, granulated [tsp]) Sugar
  5. 2large (≈100gestimated from: Egg, whole, raw, fresh [large]) Egg
  6. 3cups (≈411gestimated from: Wheat flour, white, bread, enriched [cup]) Flour, Bread
  7. 1/3cups (≈41.7gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose
  8. 1 1/2tsp (≈9gestimated from: Salt, table [tsp]) Salt
  9. 2 1/2tbsp (≈35.5gestimated from: Butter, without salt [tbsp]) Butter, Unsalted softened
Steps
  1. 1 In a glass measuring cup, combine warm water, milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
  2. 2 In the bowl of a stand mixer, add the flours, salt and butter. Using the paddle attachment, mix the ingredients until the butter is the size of crumbs.
  3. 3 Stir in yeast mixture and beaten egg. Run the mixer on medium-low (I used #3 on my Kitchen Aid) until a dough forms, about 8-10 minutes.
  4. 4 Shape the dough into a ball and return it to the bowl (it will be sticky and wet). Cover bowl with a clean, damp kitchen towel and let the dough rise in a warm place until it has doubled is size, 1- 3 hours.
  5. 5 Line a baking sheet with parchment paper. Using a dough scraper (or chef\'s knife), divide the dough into 8 equal parts. If you have a scale, weigh each piece to guarantee that they\'re all the same size.
  6. 6 To shape the dough into balls, gently flatten each piece like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over (seam side down) and move to an un-floured part of your board (it\'s easier to roll this way). Place your palm over the top and gently roll into a smooth ball. Transfer to a parchment lined baking sheet, placing them 2 to 3 inches apart. Cover loosely with plastic wrap and let buns rise in a warm place for 1-2 hours, or until puffy and slightly risen.
  7. 7 To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls if desired.
  8. 8 Preheat your oven to 400 F. and place a shallow baking pan on the oven floor. Before the dough goes in, add about ½ cup of water to the pan (to create steam). This will help keep the bread nice and moist. Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely.
https://cloudcookbook.jeffdelaney.com/recipes/346