Brioche Hamburger Buns

Decided to make my own hamburger buns; had a problem with the buns cracking along the top, but otherwise, it was quite successful. I think the texture was pretty good, actually.

Makes about 7-8 buns.

Brioche Hamburger Buns

- 3/4 cup milk (needs to be slightly warmer, 120-130 degrees F for quick yeast)
- 1 packet quick yeast (didn't have time that day for active dry)
- salt
- 4 eggs, lightly beaten
- 1/3 cup sugar
- 1.5 sticks melted butter
- 3 cups unbleached AP flour
- 1 cup bleached AP flour
- 2-3 additional Tbsp flour
- egg wash (1 beaten egg + 1 Tbsp water)
- poppy and sesame seeds

1. Mix dry ingredients together (quick years, flours, sugar, salt).
2. Add butter; other recipes suggested using softened, not melted butter, and mixing with the flour to achieve a crumbly consistency.
3. Add butter, eggs, warm milk.
4. Add additional 2-3 Tbsp flour as needed, but no more! Dough will be very moist.
5. Knead with dough hook for 15 minutes. When done, the dough will slap the sides of the mixer container, and will look, as some have said, like a "fat, napping caterpillar".
6. Remove dough, cover with plastic wrap, let it sit for the first rise.
7. Refrigerate for 6 hours or overnight (makes it easier to work with).
8. Remove from refrigerator, shape into balls, then flatten with palm of hand.
9. Paint once with egg wash, sprinkle sesame and poppy seeds on top, then paint with egg wash again.
10. Let sit on baking sheet covered with parchment paper for about 1 hr+.
11. Bake at 350 degrees F for about 25-35 minutes, or until golden brown.
12. Remove, and place on cooling rack.
13. Enjoy with favorite hamburger!

Shaped brioche buns undergoing their 2nd rise.

Fresh out of the oven.

Served with a burger!