Light Brioche Burger Buns
3 Tbsp. warm milk (I heated mine for 30 seconds in the microwave)
1 cup warm water (I let my warm water run for a minute, it gets really hot)
2 tsp. instant yeast
2 1/2 Tbsp. sugar
1 1/2 tsp. salt
3 cups bread flour
1/3 cup all purpose flour
2 1/2 Tbsp. unsalted butter, softened
1 large egg beaten with 1 tbsp. water, for egg wash
Sesame seeds (optional, I did not use them)
Add the milk, water, yeast, sugar, salt, and egg to your stand mix fitted with a paddle attachment and mix real quick till it's combined. Add the flours and mix again till combined, then add the butter and mix. Switch to a dough hook and then knead for 6-8 minutes. The dough will be somewhat tacky but you want to avoid adding too much flour because it will make tough buns, I didn't add any extra flour.
Now you can either take your dough out and oil your mixer bowl or you can get another bowl and oil it and put your dough back in it to rise. I always turn my oven on 200 degrees and crack it open and put my dough on the edge of the oven to rise. You need to let it rise 1-2hrs, until doubled, doing it my way it only took a little over an hour.
Now the original instructions say to line a baking sheet with parchment paper or a silicone baking mat but I just oiled a baking sheet and mine turned out fine. Divide your dough to 8 equal pieces, roll into a ball and place 2-3 inches apart. Let rise again for 1-2hrs, until doubled. For this I shut my oven door but I did keep my oven on and set my dough on top. I could have let mine rise a little longer but I only let mine rise another hour.
Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400˚ F with a rack in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
Adapted from Annie's Eats.