These hamburger buns have a beautiful golden brown outside crust with a beautiful inside that is so tender and buttery. This is an enriched yeast bread that has lots of butter and eggs which gives these buns a wonderful flavor. You will knead the dough for quite a long time, around 25 minutes so you will need a stand mixer for this. In the bowl, add all-purpose flour along with salt, instant yeast then beat the ingredients just to get everything combined, Add cold eggs and milk, because you are going to knead this dough for a long time, in the end, the dough will be at the right temperature.
With the paddle attachment, beat them until the ingredients have come together then place the dough hook and what you want is a real string dough so put your mixer on the first speed and beat it for four minutes then increase the speed to second speed for an additional three minutes. The next step is to add sugar gradually in the dough while beating it for a 5 minutes period, you want to do it gradually. Add in softened butter and with the mixer on second speed, knead it for about 10 minutes until all the butter is mixed into the dough until smooth and elastic. If the dough is still sticky you will beat it longer because it is a sign that you have not kneaded it enough.
You will do a windowpane test with the dough take a little dough and stretch it gently without breaking and you can see a shadow through. Oil a large bowl then place the dough in and cover it then let the dough proof for one hour, if your kitchen is a little cool, turn the oven light on and place the dough in, it will have the perfect temperature to help the dough rise. Once risen, place the dough in the fridge overnight then take the dough out and flatten the dough into a round using your palm then take it and gather it into the center and flip it over and roll it until you have a smooth round ball.
Line them on a baking sheet lined with parchment paper then cover them and let them come to room temperature for about two hours. Preheat your oven to 350 degrees Fahrenheit, brush the top of the buns with egg wash then sprinkle with sesame seeds then bake for 20 minutes until the top turns golden brown.
Rotate the baking sheet halfway through from front to back then let them cool completely once out of the oven. They are best made a day before you eat them so they have enough time to set up. You can use these buns for many things like a fish sandwich, chicken sandwich, or breakfast sandwich with some cheese and bacon. You can also serve them alongside soup or stew and they will be very good.
- 3 1/4 cups (425 grams) unbleached all-purpose flour
- 1 1/2 teaspoons (5 grams) instant yeast
- 2 teaspoons (8 grams) kosher salt
- 5 large cold eggs (240 grams)
- 3 tablespoons (40 grams) cold milk (whole or reduced-fat)
- 1/3 cup (65 grams) granulated white sugar
- 1 cup (225 grams) cold unsalted butter
- 1 large egg, lightly beaten
- Sesame Seeds (optional)
- Place the flour, yeast, and salt in the bowl of your electric stand mixer, fitted with the paddle attachment. Beat until combined. Add the eggs and milk and beat until combined.
- Replace the paddle attachment with the dough hook, and knead the dough on 1st speed for four minutes. Increase your mixer speed to 2nd speed, and continue to knead the dough for another three minutes. Next, with the mixer on 2nd speed, gradually add the sugar over five minutes.
- Place the cold butter between two sheets of parchment or wax paper. With a rolling pin, pound the butter until it’s pliable but still cold.
- Cut the butter into pieces and add them to the dough. Knead the dough, on 2nd speed, for another 10 to 15 minutes or until the dough clears the bowl and is smooth (not sticky) and elastic. To check to see if the dough is fully kneaded, use the ‘windowpane’ test.
- To do this, start with a small fistful of dough. Gently stretch it. For a fully kneaded dough, you should be able to stretch the dough quite thin, without it tearing so that you can almost see through it.
- Place your dough in a large, lightly oiled bowl, cover with plastic wrap, and let sit at room temperature 73 – 76 degree F) (23 – 24 degree C) for about 1 hour.
- After 30 minutes you need to stretch the dough to equalize its temperature and it also helps to strengthen the dough. To stretch the dough, gently take one edge of the dough and stretch it and then fold it onto the top of the dough.
- Turn your bowl 180 degrees and stretch the dough in the same way. Then turn your bowl a quarter-turn (90 degrees) and stretch the dough in the same way.
- Then turn your bowl 180 degrees and repeat the process. After that flip your dough so the bottom is now the top, and cover. Let proof another 30 minutes and then place the covered dough in the refrigerator to chill overnight.
- Next morning, line a baking sheet with parchment paper.
- Then remove the dough from the refrigerator and divide it into 8 equal-sized pieces (about 125 grams each). Then, working with one piece of dough at a time, flatten into a round.
- Take the edges of the dough and fold them into the center and gently seal. Then flip your dough over so the smooth side is facing up. With the palm of your hand rotate the ball of dough on your surface to create surface tension and to seal the edges of the dough completely.
- Place the rounds of the dough on your baking sheet, spacing them several inches apart.
- Cover loosely with plastic wrap that has been sprayed with a nonstick spray or lightly oiled and let proof at room temperature (about 73 – 76 degree F) (23 – 24 degree C) until nice and puffy and almost doubled in size (because the dough is very cold, this could take about 2 1/2 hours).
- Next, preheat your oven to 350 degrees F (180 degrees C) with the oven rack in the center of the oven.
- When ready to bake, remove the plastic wrap and, with a pastry brush, lightly brush the tops of the Brioche with the beaten egg. If desired, sprinkle the tops with sesame seeds.
- Place in the preheated oven and bake for about 20 minutes or until golden brown and shiny. If you tap the bread it will sound hollow.
- Rotate the pan front to back about halfway through baking. (Internal temperature of a fully baked Brioche should be about 190 degrees F (88 degrees C).
- Remove from oven and place on a wire rack to cool for about five minutes before transferring to a wire rack to cool completely. It can be covered and stored for several days or they can be frozen.