The ultimate Hamburger Buns / Light Brioche Buns

There are certainly thing I never made my self. Hamburger buns was one of those things. It was so easy to grab a bag of buns in the store. But after we figured out how to make our favorite burger on the BBQ, we needed a better bun, one that didn't crumble under the patty.

I found a recipe on Foodfanatic.dk, the recipe originated from NY Times and chef Michael Symon.

The first times I made these hamburger buns, the dough was very sticky, so I made some corrections. This is how I made them:

Ingredients:

3 tablespoons Milk
1 pack Dry Yeast (7 g)
240 g Water (warm)
2 tablespoons Sugar
465 g All-Purpose Flour
35 g Butter (salted, room temperature)
1 egg
1 teaspoon salt (8 g)

Toppings:

1 Egg (beaten)
Sesame Seeds or what ever topping you like.

Directions:

In a bowl, combine warm water, milk, yeast and sugar. Let stand until foamy, about 5 minutes.

In the stand mixer bowl, whisk flours with salt. Add butter and mix it with a flat beater until the flour looks like crumbs. Stir in yeast mixture and a beaten egg until a dough forms. Knead the dough for 5-8 minutes on medium, (8-10 minutes if kneaded by hand), until smooth and elastic.

Shape dough into a ball and let the dough rise covered for 1-2 hours until doubled in bulk.

Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.

Preheat oven to 400℉ (200℃) with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns, sprinkle with sesame seeds. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Enjoy!