Lite Brioche Dough (Hamburger Buns)

This is my favourite bread recipe. I truly love it, and make it several times a month. I originally discovered it when I was looking for a hamburger bun recipe, and have tweaked it a bit since. I use this dough to make 10 small rolls, 8 buns, or 2 small loaves. I usually double this recipe when I make it, and that yields enough dough to make 3 large loaves. I use this dough for dinner rolls, hamburgers, sandwiches, garlic (with our without cheese) bread, bruschetta, and even doughnuts! Yes, doughnuts! Inspired by an episode of Project Bakeover, my youngest daughter and I filled some freshly baked buns with skim milk chocolate pudding, then dunked the tops in a simple syrup and then into granulated sugar.

Lite Brioche Hamburger Buns

INGREDIENTS

Dough

1 cup warm water, about 75–85 F

3 tablespoons warm milk

2 teaspoons active dry yeast

2 1/2 tablespoons granulated sugar

1 large egg

3 1/3 cups all-purpose flour  

1 teaspoon salt

3 tablespoons unsalted butter, softened 

Egg wash

1 large egg

1 tablespoon cold water

Toppings

sesame seeds (optional)

DIRECTIONS

Whisk together the warm water, milk, yeast and sugar; set aside. Beat the egg in a separate bowl.

Add the flour, salt, and butter to the bowl of a stand mixer. Using the paddle attachment, mix the ingredients until the butter is the size of crumbs.

Add the yeast mixture and the beaten egg. Run the mixer on medium-low until a dough forms, about 5-8 minutes.

Scrape down the sides of the bowl if necessary, and shape the dough into a ball. It will be sticky. Cover bowl with a damp kitchen towel and let the dough rise until it has doubled is size, about 1- 3 hours .

Line a baking sheet with parchment paper. Using a floured dough scraper (or chef’s knife), divide the dough into 8 equal pieces. If you have a scale, weigh each piece to guarantee that they’re all the same size.

To shape the dough into balls, gently flatten each piece like a pancake. Gather the ends and pinch the dough to seal in the center. Flip the dough over, cup the surface with your palm, and roll into a ball. Transfer to your baking sheet, placing them a few inches inches apart. Cover and rest for 1-2 hours, or until puffy and slightly risen. I like to score my dough sometimes, but you don't have to.

To make the egg wash, beat the egg with a tablespoon of cold water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls.

Preheat your oven to 400 F. and place a skillet or metal baking dish on the oven floor. Before the dough goes in, add about 1/2 cup of water to the pan to create steam. This will help keep the bread nice and moist. Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely.