Quick Brioche Bun Recipe
Set oven at 105 for dough rising
Line baking sheet with parchment
Ingredients
1 cup warm water, 105-115° F
¼ cup warm milk, 105-115° F, whole milk is best
2 tablespoons granulated sugar
1 tablespoon instant (rapid-rise) yeast
1 ½ teaspoons salt
1 large egg
3 cups all purpose flour, (240 grams), plus more as needed
2 tablespoons unsalted butter, at room temperature, cut into 4 pieces
For the egg wash:
1 egg
1 tablespoon milk
Sesame seeds for sprinkling
Instructions
Combine the warm water, warm milk, sugar and yeast in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes, until the yeast foams
Add the salt, egg and flour to the bowl. Use a stand mixer on low speed until combined. Mix in the butter pieces on low speed and knead the dough on low speed for 8-12 minutes until smooth. It should be soft and slightly sticky. If the dough is very sticky, you can add more all-purpose flour, 1-2 tablespoons at a time. Avoid adding too much flour, because this will make the buns more dense instead of light and fluffy. The dough should stick to your finger a little bit when you touch it but should not be so sticky that it won't be workable when you shape the buns.
Transfer to a buttered bowl, cover with plastic wrap and let rise at 105 degrees until doubled, an hour or two.
Remove from oven and preheat to 400° F.
Cut the dough into 8 pieces. Shape each piece into a ball and place on the parchment paper lined baking sheet.
Loosely cover the dough balls with plastic wrap and let rest for 15 minutes. (You can increase the rise time to 30 minutes if you have time.)
For the egg wash
Combine the egg and 1 tablespoon milk in a small bowl, stirring with a fork. Brush the tops of the buns with the egg wash then sprinkle with sesame seeds.
Bake hamburger buns in the oven for 13-15 minutes, until tops are golden.
Once cool, wrap buns in plastic wrap and put in a gallon zip lock for freezing
Set oven at 105 for dough rising
Line baking sheet with parchment
Ingredients
1 cup warm water, 105-115° F
¼ cup warm milk, 105-115° F, whole milk is best
2 tablespoons granulated sugar
1 tablespoon instant (rapid-rise) yeast
1 ½ teaspoons salt
1 large egg
3 cups all purpose flour, (240 grams), plus more as needed
2 tablespoons unsalted butter, at room temperature, cut into 4 pieces
For the egg wash:
1 egg
1 tablespoon milk
Sesame seeds for sprinkling
Instructions
Combine the warm water, warm milk, sugar and yeast in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes, until the yeast foams
Add the salt, egg and flour to the bowl. Use a stand mixer on low speed until combined. Mix in the butter pieces on low speed and knead the dough on low speed for 8-12 minutes until smooth. It should be soft and slightly sticky. If the dough is very sticky, you can add more all-purpose flour, 1-2 tablespoons at a time. Avoid adding too much flour, because this will make the buns more dense instead of light and fluffy. The dough should stick to your finger a little bit when you touch it but should not be so sticky that it won't be workable when you shape the buns.
Transfer to a buttered bowl, cover with plastic wrap and let rise at 105 degrees until doubled, an hour or two.
Remove from oven and preheat to 400° F.
Cut the dough into 8 pieces. Shape each piece into a ball and place on the parchment paper lined baking sheet.
Loosely cover the dough balls with plastic wrap and let rest for 15 minutes. (You can increase the rise time to 30 minutes if you have time.)
For the egg wash
Combine the egg and 1 tablespoon milk in a small bowl, stirring with a fork. Brush the tops of the buns with the egg wash then sprinkle with sesame seeds.
Bake hamburger buns in the oven for 13-15 minutes, until tops are golden.
Once cool, wrap buns in plastic wrap and put in a gallon zip lock for freezing
