| Cuisine: American | Type: Bread | Serves: 4 buns |
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Source:
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Baking for Two from America's Test Kitchen |
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Attributes:
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Book |
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Comments:
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Rick loves a lightly toasted brioche bun for a hamburger. But, you can only get them in large quantities at the store. So, this recipe is perfect for the two of us, and homemade is always better. |
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Serving Suggestions:
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Ingredients:
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1-1/4 cups (6-3/4 ounces) bread flour 1 tsp. instant or rapid-rise yeast 1/3 cup water at room temperature 2 large eggs, divided, 1 lightly beaten 4 tsp. sugar 3/4 tsp. table salt 4 tbs. unsalted butter, cut into 4 pieces and softened 1/2 tsp. sesame seeds, optional |
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Instructions:
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1. Whisk flour and yeast together in a bowl of your stand mixer, then add water and an unbeaten egg. Fit the mixer with the dough hook and mix on low speed until all the flour is moistened, about 2 minutes. Let it rest for 15 minutes. 2. Add sugar and salt and knead on medium-low speed until incorporated, about 2 minutes. Increase speed to medium and, with the mixer running, add the butter 1 piece at a time, allowing each piece to incorporate before adding the next, about 3 minutes total; scrape down the bowl and dough hook as needed. Continue kneading on medium speed until the dough is elastic and pulls away cleanly from the sides of the bowl, about 15 minutes. Transfer dough to a greased large bowl or container. Cover tightly with plastic wrap and let rise until doubled in volume, 1 to 1-1/2 hours. 3. Line a rimmed baking sheet with parchment paper. Transfer the dough to a clean counter and pat it into a rough 4-inch square. Cut the dough into 4 equal pieces, then cover loosely with greased plastic wrap. Working with 1 piece of dough at a time, form it into a rough ball by stretching the dough around your thumb and pinching the edges together so that the top is smooth. Place the ball, seam side down, on the counter and, using your cupped hand, drag in small circles until the dough feels taut and round. Arrange dough balls, seam side down, on the prepared sheet, spaced at least 1-1/2 inches apart. Using the greased bottom of a dry measuring cup, press the dough balls to a 3-inch diameter and about 3/4 inch thick. Pop any air bubbles in dough balls with the tip of a knife. Cover loosely with greased plastic, and let rise until almost doubled in size, about 1 hour. 4. Adjust an oven rack to the middle position and heat the oven to 350°F. Brush the tops and sides of the dough balls with beaten egg (you do not need to use all of it) and sprinkle the tops with sesame seeds, if using. Bake until the buns are deep golden brown and register 205° to 210°F, 18 to 20 minutes, rotating the sheet halfway through baking. Transfer sheet to a wire rack and let cool completely, about 45 minutes. |
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2025-12-04