Brioche Burger Bun

Soft and fluffy bread rolls made with a warm milk and tangzhong method, resulting in a tender crumb and slightly sweet flavor.

Total Time: 210

Ingredients

• 120 g [[whole milk]]
• 9 g [[instant yeast]]
• 320 g [[bread flour]]
• 35 g [[granulated sugar]]
• 7 g [[fine sea salt]]
• [[Tangzhong]]
• 1 [[egg]]
• 1 [[egg yolk]]
• 42 g [[unsalted butter]]
• 1 [[recipe Egg Wash]]
• [[melted butter]]

Steps

• Warm 120g whole milk to 95°F and dissolve in 9g instant yeast, let sit for 8 minutes.
• Mix 320g bread flour, 35g granulated sugar, and 7g fine sea salt.
• Slowly add milk mixture, then mix in 107 recipe Tangzhong, 1 egg, and 1 egg yolk.
• Gradually add 42g unsalted butter until combined.
• Knead for 5-8 minutes until smooth.
• Proof for 1-1.5 hours.
• Divide into 6 pieces.
• Shape into tight balls.
• Let rise for 1-2 hours.
• Preheat oven to 375°F.
• Brush with 1 recipe Egg Wash.
• Bake for 16-18 minutes.
• Brush with melted butter.
• Cool completely.