Buttery Brioche Hamburger Buns
Rich brioche buns, made with generous butter and eggs, are excellent as homemade hamburger buns or as an accompaniment to a salad.
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Instructions
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Preheat the oven to 400 F.
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In a stand mixer, combine milk and yeast; let stand 5 minutes. Add flour and sugar, then mix with a paddle attachment until smooth. Cover and let stand for 30 minutes until bubbles form.
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Switch to a dough hook, then mix flour, salt, and beaten eggs into the starter. Knead for 4 minutes, scraping the bowl and adding flour if the dough is too sticky.
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Gradually add butter, 2 tablespoons at a time, continuing to knead for 5 more minutes until the dough is smooth and shiny.
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Lightly oil a large bowl, transfer the dough to it, cover, and let rise for 1.5 hours until doubled in bulk.
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Punch down the dough, fold it a few times, then cover again and let rise for 45 minutes.
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Line a baking sheet with parchment paper. On a lightly floured surface, shape the dough into about 12 balls, then flatten them into thick disks. Arrange the rolls on the pan, cover with a towel, and let rest for 20 minutes.
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Sprinkle the tops of the buns with cornmeal, then gently flip them over. Whisk an egg with water to create an egg wash.
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Brush the egg mixture over each roll, and sprinkle with sesame or poppy seeds if desired.
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Bake for 7 minutes at 400 F. Reduce the oven temperature to 350 F and bake for an additional 10 to 13 minutes, until golden brown.