I made these hamburger buns last weekend and L*O*V*ED them. They were super easy and made the burgers EXTRA delicious!! I halved this recipe and it made 16 buns so unless your feeding an army or want to freeze some I highly recommend halving this recipe!!! Recipe adapted from Good Life Eats
Homemade Brioche Dough
1 1/2 cups warm water
2 packets granulated yeast
1 1/2 tablespoons kosher salt
8 eggs, lightly beaten
1/2 cup honey
1 1/2 cups melted butter
7 cups all purpose flour
For the Hamburger Buns:
18 ounces Whole Wheat Brioche Dough
Egg Wash (1 egg + 1 tablespoon water, whisked)
Directions:To Prepare the Whole Wheat Brioche Dough:
Dough is best prepared the day before.
Add the yeast, salt, eggs, honey, melted butter and water to a 5 quart bowl. Whisk to combine. Add the all purpose to the liquid mixture. Stir with a wooden spoon to combine, or use a stand mixer with a dough attachment.
Cover the dough and let rest for 2 hours, at room temperature, until doubled in bulk. Transfer to the refrigerator and chill. After chilled, remove a 1 1/2 lb. portion of the dough. Store the remaining dough covered in the refrigerator for up to 5 days, otherwise you can freeze it in 1 lb. increments for up to 4 weeks.
To Prepare the Hamburger Buns:
Divide the 18 ounces dough into 6 three ounce portions. A kitchen scale helps with this. Roll each portion into a ball.
Line a baking sheet with parchment. Place each ball onto the parchment paper and press into 1/4 inch thick rounds. Alternatively, for uniform buns, you can press each ball inside of greased English Muffin Rings.
Cover the baking sheet with plastic wrap and allow the buns to rise for 20-40 minutes. Meanwhile, preheat your oven to 375 degrees F. Place the oven rack on the middle position.
Brush the tops of each bun with the egg wash and then sprinkle with sesame seeds and poppy seeds, if desired. Bake rolls at 350 degrees F for 20-25 minutes, or until cooked through and golden brown. Let cool before slicing in half and serving.