Make easy buttermilk brioche buns for the ultimate burger night

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Burgers are the best, but there's only so much you can do to if you’re making them at home and serving them on store-bought buns. After all, isn’t the toasted brioche bun integral to a gourmet burger experience? Wouldn’t it be great if you could have that at home too? Well, here’s the recipe! These buttermilk brioche buns are a useful introduction to breadmaking, because although they do take some patience — about three hours to rise — and a little upper body strength, they don’t require any special tools or skills, and they’re absolutely delicious.
Of course, these don’t have to be for burgers. Use them to make a killer breakfast sandwich, or cut up the leftovers into cubes, toss them in some olive oil and herbs, and bake them for out-of-this-world croutons. If you're going to serve them with burgers and want extra authenticity, sprinkle sesame seeds on top after the egg wash and before you bake them. Don’t forget to toast them before you plate up to really make the most of these buttery buns.
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Easy buttermilk brioche buns
8
3 hours 25 minutes to 4 hours 25 minutes
20 minutes
3 hours 45 minutes to 4 hours 45 minutes
1 cup warm water
3 tablespoons buttermilk, warmed
2 teaspoons active dry yeast
3 tablespoons sugar
2 eggs, separated
2 2/3 cups bread flour
2/3 cups all-purpose flour
1 1/2 teaspoons salt
2 to 3 tablespoons butter, softened
In a small glass bowl or measuring cup, combine the water, buttermilk, yeast and sugar, and let stand about 5 minutes, until foamy.
In a large mixing bowl, whisk together the flours and the salt.
Add the butter, and rub the mixture between your fingers until the texture is crumbly but still dry.
Lightly beat one of the eggs, and add it to the flour mixture, along with the buttermilk mixture. Use a metal spoon or dough scraper to bring the ingredients together into a dough.
Transfer the dough to a lightly floured work surface, and knead until elastic, about 10 minutes. Or use a stand mixer with a dough hook for this process. The dough will still be sticky to the touch.
Shape the dough into a ball, and place it in a lightly greased mixing bowl.
Cover with plastic wrap, and set it aside in a warm place to rise for 2 hours.
Lightly dust the work surface with flour, and with a sharp knife, cut the dough into 8 pieces.
Gently roll the pieces into balls, and place them about 2 inches apart on a baking sheet lined with parchment paper.
Lightly coat the roll in oil, and cover them with a piece of plastic wrap.
Let them rise for an additional 1 to 2 hours, or until doubled in size.
Heat the oven to 400 F.
In a small bowl, beat the remaining egg with a teaspoon or so of water.
Uncover the buns, and brush with the egg wash.
Bake on a center rack for 10 to 20 minutes, rotating halfway for even browning.
Allow to cool completely before serving.
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