Brioche Burger Buns
To the bowl of a stand mixer fitted with the dough hook attachment add milk, sugar, Fleischmann’s Quick-Rise Plus Yeast, eggs, egg yolk, flour and salt. Turn mixer to low speed & add the butter as the dough comes together. Continue mixing until the dough is smooth & elastic, about 8 minutes.
Ingredients
- 1 cup whole milk, warm to touch
- 3 tablespoons raw sugar
- 2 large eggs, beaten
- 1 large egg yolk, beaten
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 package Fleischmann’s Quick-Rise Plus Instant Yeast
- 3 tablespoons unsalted butter, softened
- Egg wash, to finish
- Sesame seeds, to finish
Method
To the bowl of a stand mixer fitted with the dough hook attachment add milk, sugar, Fleischmann’s Quick-Rise Plus Yeast, eggs, egg yolk, flour and salt. Turn mixer to low speed & add the butter as the dough comes together.
Continue mixing until the dough is smooth & elastic, about 8 minutes.
On a lightly floured surface shape dough into a ball, transfer back to the bowl, cover & let rise until doubled in size, about 45 minutes.
Divide dough into 6 or 8 evenly sized pieces & shape into a smooth ball. Transfer to a lined baking sheet & press down to flatten slightly. Cover & let rise a second time for 30 minutes.
Preheat the oven to 375(f) degrees. Brush the tops of the buns with egg wash & sprinkle with sesame seeds.
Bake for 20 minutes, until golden & cooked throughout. Let cool to room temperature before serving.
