These are classic light brioche burger buns for creating all your favourite burgers! Deliciously soft yet sturdy, these buns beat store-bought ones every time. Follow this easy, step-by-step process to beautiful burger buns in under 3 hours!
In a stand mixer bowl fitted with a dough hook, combine plain flour, instant yeast, sugar and salt. Stir with a hand whisk to mix well. Add the egg and water.
Knead the mixture on medium speed until the dough comes together and wipes the sides of the bowl clean.
Add butter. Continue to knead on medium-high speed until the sides of the bowl come clean again, and dough is soft and smooth. This may take several minutes.
Test dough for 'window pane'. Once 'window pane' is achieved, round the dough together into a ball.
Cover the dough, and let it rise for 1 to 2 hours, or until nearly doubled in volume.
Gently deflate the dough. Divide into 8 (for large brioche buns) or 12 (for small brioche buns). To get buns of consistent size, weigh the dough and divide by 8 or 12 to get the weight per piece.
Shape each piece into a round ball. Slightly flatten to about 3" across (for large buns) or 2" (for small buns).
Place the buns on a baking pan fitted with baking paper, spacing at least 2" - 2½" apart. Cover and let rise for about an hour, or until noticeably puffy.
Meanwhile, preheat oven to 190°C (375°F).
Gently brush egg wash over the buns, and as much around the sides as possible. Sprinkle generously with sesame seeds.
Bake for 15 to 18 minutes (for large brioche buns) or 12 to 15 minutes (for small brioche buns), or until golden brown. When done, remove buns from baking tray and let cool on a rack.
1. Suggestions on amount of water to add
For best results (a smooth, slightly soft dough), use the smaller amount of water if in a humid environment or in summer.
Use the greater amount if in a dry environment or in winter.
Use an amount of water in between for the rest of the year.
2. Alternative options for egg wash
For seeded buns, brush with egg wash, to enable the seeds to stick. Use either one whole egg, lightly beaten (you won't need all of it), or egg white only. Feel free to add the extra yolk to the dough.
For plain buns, brush with melted butter for a soft, light golden crust.
3. Proofing times are a guideline
Rising or proofing times will vary with a number of factors, including how you knead the dough, the kind of yeast you use, and the humidity and temperature of the environment. Hence, the times are suggested as a guideline. When it says to allow the dough to rise till 'doubled in volume' in a specified amount of time, exercise your best judgement.