Brioche-style Burger buns

Veering for my quest for the perfect whole grain bread, today’s project was brioche-style burger buns, for some sandwiches with pork tenderloin & onion jam I recently whipped up. I have refrigerated dough left over (a faux brioche enriched dough) from the project for cinnamon rolls for breakfast tomorrow.

This is an enriched, simplified brioche-like dough that could also be used for kolache, cinnamon rolls, &c.

3/4 c warm water (180g)

1/4 c white sugar

1 egg + 1 egg yolk

1-1/4 tsp fine sea salt

440 g white flour (Sunrise Heritage Bread Blend); in retrospect, I could have used \~40 g more, or a t’ch less water

1 tbsp instant yeast

Combine all in bread machine on dough cycle

Knead in 2 tbsp softened butter once a soft dough ball forms

Rise until doubled in bulk & finger imprint fills slowly, ~1 hour; dough will be sticky & might benefit from a t’ch more flour in final prep

(if you need to delay baking some of the dough, refrigerate the remainder for use later; my tiny oven only permits baking 4 buns at a time; I saved half my dough in the ‘fridge for breakfast cinnamon rolls)

Divide into 100 g pieces (smaller if you wish); shape each piece into a small ball

Flatten balls with palm on baking tray

Cover and rise until puffy, about an hour. They’ll spring in the oven.

Brush buns with melted butter

For seeded rolls, brush with 1 egg white whisked with 2 tbsp cold water, overtop the butter; dust with seeds (I used white sesame seeds)

Bake at 375 F, 15-18 minutes, until golden

Brush warm buns with melted butter

Cool before slicing