Recipe: Light Brioche Hamburger Buns

LIGHT BRIOCHE HAMBURGER BUNS

3 tablespoons warm milk
1 cup warm water
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs, divided use
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
1 tablespoon water (for egg wash)

In a glass measuring cup, combine the milk, 1 cup warm water, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms.

Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.

Line a baking sheet with parchment paper.

Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.

TO BAKE:
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center.

Beat remaining egg with 1 tablespoon water and brush some on top of buns.

Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Makes 8 hamburger rolls
Source: The New York Time, June 30, 2009 (Adapted from Hidefumi Kubota, Comme a, Los Angeles)