Nothing says the start of summer quite like hamburgers cooked on the barbecue!
Here is my Hamburger bun recipe, unfortunately you will need a stand mixer for this recipe. The brioche style enriched dough requires a lot of power and time to develop the structure of the gluten and the correct crumb for the buns.
Hamburger Buns
Ingredients
1/4 cup warm water (not hot approximately 45ºC)
1 1/2 teaspoons active dry yeast
1/4 cup plus 1 teaspoon granulated sugar, divided
3/4 cup whole milk, warmed
3 large eggs
4 cups all purpose flour
1 tablespoon salt
3/4 cup unsalted butter, softened and cut into 1/2-inch pieces
Sesame seeds (optional)
Directions
Stir together 1/4 cup water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until foamy, about 5 minutes.
Combine warm milk and 2 beaten eggs in the bowl of a stand mixer fitted with the dough hook attachment.
Stir in yeast mixture.
With the mixer running on medium-low speed, gradually beat in flour and salt. Increase speed to medium, and beat until dough is very sticky, about 2 minutes.
Gradually beat in remaining 1/4 cup sugar, 1 teaspoon at a time, until well incorporated, about 4 minutes.
Stop the mixer, and add butter.
Beat on medium speed until dough is smooth, elastic, and pulls away from sides of bowl, about 8 minutes, stopping to scrape down sides of bowl if needed.
Transfer dough to a bowl lightly greased with oil
Cover with plastic wrap, and let rest at room temperature until doubled in volume, about 1 hour.
Preheat the oven to 375°F.
Turn dough out onto a clean work surface.
Divide dough into 8 portions.
Shape dough portions into balls
Place them 2 inches apart on a parchment paper–lined baking sheet.
Cover buns loosely with plastic wrap or a clean kitchen towel, and let rise at room temperature until almost doubled in height, about 1 hour.
Whisk remaining egg to make egg wash.
Brush buns on a baking sheet with egg wash.
Sprinkle with sesame seeds, if desired.
Bake in a preheated oven until golden brown, approximately 14 to 18 minutes.
Transfer buns to a wire rack, and let cool for at least 20 minutes before slicing open.
Store buns at room temperature in a ziplock plastic bag for up to 3 days.