Recipe: Brioche Hamburger Buns (using butter and eggs)

BRIOCHE HAMBURGER BUNS

"Rich and flavorful, this roll is for those times you want to showcase a really special burger. These rolls are generous in size, so make the burgers with 1/3 to 1/2 pound of meat!"



4 cups all-purpose flour, divided use
1 packet Fleischmann's RapidRise Yeast
3/4 cup water
4 eggs
3 tablespoons sugar
1 1/4 teaspoons salt
1/2 cup cold butter
1 egg yolk plus 1 tablespoon water (for brushing tops)

Note: A heavy stand mixer is needed for this recipe.

Combine 2 cups flour, undissolved yeast, water and 4 whole eggs in a large bowl. Beat 1 minute at high speed of electric mixer until smooth. Cover and let rest 45 minutes.

Add remaining flour, sugar and salt; beat on low speed to incorporate. Beat 8 minutes at high speed, scraping bowl occasionally.

Cut 1 stick butter in half lengthwise, then slice into 1/2-inch slices. Beat in butter using medium speed of mixer, a few bits at a time, until fully incorporated.

Cover bowl and let dough rise in refrigerator for a minimum 4 hours or overnight.

WHEN READY TO SHAPE AND BAKE:
Divide dough into 8 to 10 equal portions; shape into balls. Place on greased OR parchment paper lined baking sheets (4 to 5 buns per sheet). Flatten with palm of hand to about 3/4-inch in height. Cover and let rise until doubled in size, about 30 to 45 minutes.

Mix egg yolk and 1 tablespoon water until thoroughly combined. Brush over tops of buns.

Bake in preheated 350 degree F oven for 20 to 25 minutes or until done. Remove from pan; cool on wire rack.

Note: Buns will have some cracks on the surface. This is normal.

Makes 8 to 10 buns
Source: Fleishmann's Yeast, ACH Food Companies, Inc.