Light Brioche Buns

The Robber and I grilled hamburgers for Labor Day and had found this recipe in the "Perfect Burger With All Its Parts" article in the New York Times. This certainly didn't disappoint! They were pretty easy to make and had such a light nice texture without being too fat to put in your mouth. I would make these again for sure-- if I ever have the time again.

Adapted from Hidefumi Kubota, Comme Ça, Los Angeles via the NYTimes:

http://www.nytimes.com/2009/07/01/dining/011brex.html?ref=dining

Ingredients:

1 C. warm water

3 T. warmed milk

2 1/2 T. sugar

2 tsp. active dry yeast

2 large eggs

3 C. bread flour

1/3 C. all-purpose flour

1 1/2 tsp. salt

2 1/2 T. unsalted butter, softened

Directions:

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

2. 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.

3. 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.

4. 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.

5. 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.

Yield: 8 buns.