Brioche Hamburger Buns
By Cecelia JenkinsPublished on June 17, 2019
Time
1¼ hours, plus 2 hours rising and 30 minutes cooling
Yield
Makes 12 buns
Ingredients
3 ⅔ cups (20⅛ ounces/571 grams) bread flour 1 tablespoon instant or rapid-rise yeast 1 ¼ cups (10 ounces/283 grams) water, room temperature2 large eggs, plus 1 large egg, lightly beaten¼ cup (1¾ ounces/50 grams) sugar 2 ½ teaspoons table salt 13 tablespoons unsalted butter, cut into 13 pieces and softened1 ½ teaspoons sesame seeds (optional)
Before You Begin
All-purpose flour can be substituted for the bread flour, but the buns won't be as tall; use the same amount of all-purpose flour by weight, not by volume.
Instructions
- Whisk flour and yeast together in bowl of stand mixer, then add room-temperature water and 2 eggs. Fit mixer with dough hook and mix on low speed until dough comes together and no dry flour remains, about 2 minutes, scraping down bowl and dough hook frequently. Turn off mixer, cover bowl with dish towel or plastic wrap, and let dough stand for 15 minutes.
- Add sugar and salt to dough and knead on medium-low speed until incorporated, about 30 seconds. Increase speed to medium and, with mixer running, add butter 1 piece at a time, allowing each piece to incorporate before adding next, about 3 minutes total, scraping down bowl and dough hook as needed. Continue to knead on medium speed until dough is elastic and pulls away cleanly from sides of bowl, about 10 minutes longer. Transfer dough to greased large bowl. Cover tightly with plastic and let rise at room temperature until doubled in size, about 1 hour.
- Line 2 rimmed baking sheets with parchment paper. Turn out dough onto counter and divide dough into twelve 3-ounce (85-gram) portions; divide any remaining dough evenly among portions. Working with 1 dough portion at a time, cup dough with your palm and roll against counter into smooth, tight ball. Evenly space 6 dough balls on each prepared sheet. Using greased bottom of dry measuring cup, press dough balls to 3-inch diameter, about ¾ inch thick. Poke any air bubbles in dough balls with tip of paring knife.
- Cover loosely with plastic and let rise at room temperature until doubled in size, about 1 hour. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
- Discard plastic and brush tops and sides of dough balls with beaten egg (you do not need to use all of it). Sprinkle tops of dough balls with sesame seeds, if using.
- Bake until buns are deep golden brown and register 205 to 210 degrees in center, 18 to 20 minutes, switching and rotating sheets halfway through baking. Transfer sheets to wire racks and let cool completely, about 30 minutes. Serve. (Buns can be stored in zipper-lock bags at room temperature for up to 2 days or frozen for up to 1 month.)To Make Ahead: At end of step 4, cover sheets with plastic wrap and refrigerate for up to 24 hours. Let dough balls sit at room temperature for 1 hour before proceeding with recipe.
Time
1¼ hours, plus 2 hours rising and 30 minutes coolingYield
Makes 12 bunsIngredients
3 ⅔ cups (20⅛ ounces/571 grams) bread flour
1 tablespoon instant or rapid-rise yeast
1 ¼ cups (10 ounces/283 grams) water, room temperature
2 large eggs, plus 1 large egg, lightly beaten
¼ cup (1¾ ounces/50 grams) sugar
2 ½ teaspoons table salt
13 tablespoons unsalted butter, cut into 13 pieces and softened
1 ½ teaspoons sesame seeds (optional)
Test Kitchen Techniques
Ingredients
3 ⅔ cups (20⅛ ounces/571 grams) bread flour
1 tablespoon instant or rapid-rise yeast
1 ¼ cups (10 ounces/283 grams) water, room temperature
2 large eggs, plus 1 large egg, lightly beaten
¼ cup (1¾ ounces/50 grams) sugar
2 ½ teaspoons table salt
13 tablespoons unsalted butter, cut into 13 pieces and softened
1 ½ teaspoons sesame seeds (optional)
Test Kitchen Techniques
Ingredients
3 ⅔ cups (20⅛ ounces/571 grams) bread flour
1 tablespoon instant or rapid-rise yeast
1 ¼ cups (10 ounces/283 grams) water, room temperature
2 large eggs, plus 1 large egg, lightly beaten
¼ cup (1¾ ounces/50 grams) sugar
2 ½ teaspoons table salt
13 tablespoons unsalted butter, cut into 13 pieces and softened
1 ½ teaspoons sesame seeds (optional)
Test Kitchen Techniques
Why This Recipe Works
We wanted glossy, amber-colored brioche with its signature paper-thin crust, buttery flavor, and impossibly soft, feathery interior. To build structure in this butter-laden dough (which can be difficult since fat shortens the sturdy gluten strands), we used bread flour, which contains more protein than all-purpose flour does and thus develops gluten more readily. We mixed together the flour, yeast, water, and eggs and let the dough rest before adding the sugar, salt, and butter; since salt and sugar slow hydration, withholding them helped the flour fully hydrate, a necessary step for maximum gluten formation. We then added softened butter 1 tablespoon at a time so the gluten had time to develop between additions. Another 10 minutes of kneading finished building the dough's structure. Simply cupping and rolling portions of the risen dough against the counter pulled the dough into taut balls that, when pressed with the bottom of a measuring cup, baked into the perfect-size hamburger buns.
Before You Begin
All-purpose flour can be substituted for the bread flour, but the buns won't be as tall; use the same amount of all-purpose flour by weight, not by volume.
Instructions
- Whisk flour and yeast together in bowl of stand mixer, then add room-temperature water and 2 eggs. Fit mixer with dough hook and mix on low speed until dough comes together and no dry flour remains, about 2 minutes, scraping down bowl and dough hook frequently. Turn off mixer, cover bowl with dish towel or plastic wrap, and let dough stand for 15 minutes.
- Add sugar and salt to dough and knead on medium-low speed until incorporated, about 30 seconds. Increase speed to medium and, with mixer running, add butter 1 piece at a time, allowing each piece to incorporate before adding next, about 3 minutes total, scraping down bowl and dough hook as needed. Continue to knead on medium speed until dough is elastic and pulls away cleanly from sides of bowl, about 10 minutes longer. Transfer dough to greased large bowl. Cover tightly with plastic and let rise at room temperature until doubled in size, about 1 hour.
- Line 2 rimmed baking sheets with parchment paper. Turn out dough onto counter and divide dough into twelve 3-ounce (85-gram) portions; divide any remaining dough evenly among portions. Working with 1 dough portion at a time, cup dough with your palm and roll against counter into smooth, tight ball. Evenly space 6 dough balls on each prepared sheet. Using greased bottom of dry measuring cup, press dough balls to 3-inch diameter, about ¾ inch thick. Poke any air bubbles in dough balls with tip of paring knife.
- Cover loosely with plastic and let rise at room temperature until doubled in size, about 1 hour. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
- Discard plastic and brush tops and sides of dough balls with beaten egg (you do not need to use all of it). Sprinkle tops of dough balls with sesame seeds, if using.
- Bake until buns are deep golden brown and register 205 to 210 degrees in center, 18 to 20 minutes, switching and rotating sheets halfway through baking. Transfer sheets to wire racks and let cool completely, about 30 minutes. Serve. (Buns can be stored in zipper-lock bags at room temperature for up to 2 days or frozen for up to 1 month.)To Make Ahead: At end of step 4, cover sheets with plastic wrap and refrigerate for up to 24 hours. Let dough balls sit at room temperature for 1 hour before proceeding with recipe.
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