Homemade Hamburger Buns

90 mins
Serves 4
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Directions

  1. 1In a bowl, combine warm milk (about 100-110°F), yeast, and sugar. Mix well and let rest for 5 minutes until foamy.
  2. 2In a bowl, combine warm milk (about 100-110°F), yeast, and sugar. Mix well and let rest for 5 minutes until foamy.
  3. 3In a bowl, combine warm milk (about 100-110°F), yeast, and sugar. Mix well and let rest for 5 minutes until foamy.
  4. 4Add 2.5 cups of all-purpose flour, 1 teaspoon of salt, and 2 eggs. Mix using a dough hook or wooden spoon until incorporated.
  5. 5Add 2.5 cups of all-purpose flour, 1 teaspoon of salt, and 2 eggs. Mix using a dough hook or wooden spoon until incorporated.
  6. 6Add 2.5 cups of all-purpose flour, 1 teaspoon of salt, and 2 eggs. Mix using a dough hook or wooden spoon until incorporated.
  7. 7Add 4 tablespoons of room temperature butter. Mix until the butter is fully incorporated.
  8. 8Add 4 tablespoons of room temperature butter. Mix until the butter is fully incorporated.
  9. 9Add 4 tablespoons of room temperature butter. Mix until the butter is fully incorporated.
  10. 10Once the dough is formed, place it in a bowl coated with oil, cover with plastic wrap, and let it proof on the counter for 1-1.5 hours or until doubled in size.
  11. 11Once the dough is formed, place it in a bowl coated with oil, cover with plastic wrap, and let it proof on the counter for 1-1.5 hours or until doubled in size.
  12. 12Once the dough is formed, place it in a bowl coated with oil, cover with plastic wrap, and let it proof on the counter for 1-1.5 hours or until doubled in size.
  13. 13Turn the proofed dough onto a floured surface and divide it into 4 equal parts.
  14. 14Turn the proofed dough onto a floured surface and divide it into 4 equal parts.
  15. 15Turn the proofed dough onto a floured surface and divide it into 4 equal parts.
  16. 16Shape each dough part into a ball, and place them on a baking sheet lined with parchment paper.
  17. 17Shape each dough part into a ball, and place them on a baking sheet lined with parchment paper.
  18. 18Shape each dough part into a ball, and place them on a baking sheet lined with parchment paper.
  19. 19Cover the dough balls with plastic wrap and let them proof for another 30 minutes.
  20. 20Cover the dough balls with plastic wrap and let them proof for another 30 minutes.
  21. 21Cover the dough balls with plastic wrap and let them proof for another 30 minutes.
  22. 22Make an egg wash (beaten egg) and brush it over the dough balls before baking.
  23. 23Make an egg wash (beaten egg) and brush it over the dough balls before baking.
  24. 24Make an egg wash (beaten egg) and brush it over the dough balls before baking.
  25. 25Bake the Brioche buns at 350°F for about 20 minutes.
  26. 26Bake the Brioche buns at 350°F for about 20 minutes.
  27. 27Bake the Brioche buns at 350°F for about 20 minutes.
  28. 28Let the buns cool before slicing and serving.
  29. 29Let the buns cool before slicing and serving.
  30. 30Let the buns cool before slicing and serving.

Ingredients

  • 0.5 cup warm milk
  • 0.5 cup warm milk
  • 0.5 cup warm milk
  • 1 tablespoon active dry yeast
  • 1 tablespoon active dry yeast
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 0.5 cup oil
  • 0.5 cup oil
  • 0.5 cup oil

Equipment

bowlmeasuring cupmeasuring spoonswooden spoon or dough hookstand mixerplastic wrapbaking sheetparchment paperpastry brush