Light Brioche Hamburger Buns

These are some pretty buns.  They taste just as good as they look, if not better.  Like most breads, they are easy to put together but the time it takes for the yeast to do its magic can influence whether you decide to make them. Please, I beg you, think of these for your next burgers and take the time! They freeze well so make a double batch if you eat sandwiches that require buns often. I will forever kick myself if I don't plan ahead and make these.

The recipe was printed in the NY Times from Comme Ca restaurant in LA but I found them, of course, on Pinterest via Parsley Sage and Sweet.

Light Brioche Burger Buns

Makes 8 buns

Ingredients

1 cup luke warm water

3 tablespoons warm milk

2 teaspoons active dry yeast

2 1/2 tablespoons sugar

2 large eggs

3 cups bread flour (I use all-purpose)

1/3 cup all-purpose

1 1/2 teaspoons salt

2 1/2 tablespoons unsalted butter, softened

Black and white sesame seeds and/or poppy seeds (optional)

Directions

In a small bowl combine water, milk, yeast, and sugar. Wait a few minutes to get foamy

Beat one egg and add to water and yeast.

In a large bowl (or stand mixer), combine flours and salt. Squish butter into the flour and salt with your hands, or cut it in using a pastry cutter.  

Stir/mix in the yeast mixture and egg until it forms a smooth, elastic dough ball, about 8-10 minutes

Place in a greased bowl and rise until doubled, 1-2 hours

Line baking sheet with parchment

Divide dough into 8 even balls onto the pan, cover and rise about 1-2 hours. My kitchen was warm and they were big enough after just letting the oven heat up. Although, mine takes a while.

Preheat oven to 400 degrees. 

recipe says to put a pan of water in bottom of the oven, but i didnt and they were great without it :)

brush with egg wash, and sprinkle on poppy seeds.

Bake 15 minutes and transfer them to a cooling rack to cool completely.