Brioche Buns – Burger Buns

• A perfect bun goes with a perfect burger. You can also buy burger buns, but they are usually too fluffy and fall apart easily. The rule here is: it's best to do it yourself! The best burger buns are best baked yourself. This is surprisingly easy, because all you need is a good yeast dough. Brioche buns are ideal as burger buns: They are fluffy and stable at the same time - so they can withstand quite a bit of sauce and patty juice.
• Those who make burger buns themselves have great advantages: You can adapt exactly how you want to make the buns. If you like the Bürgerbrötchen a little stronger, you can replace part of the Type 1050 flour with whole grain. Just make sure that whole wheat flour draws more liquid and add a little more water to the dough.

And this is how it is done:

• Mix the milk, half of the water and the sugar in a cup. Crumble in the yeast and carefully dissolve. Let stand for five minutes until a light foam forms.
• Put the flour in a large mixing bowl, stir in the salt. Make a well, pour in the flakes of butter. Add the yeast mixture, eggs and the rest of the water and slowly beat with a fork with the flour until the mixture sticks to the fork. Then knead either with your hands or a hand mixer for about 8 minutes to form an elastic dough that no longer clings to the bowl. By the way, yeast dough is also great to prepare in the Thermomix.
• Let the dough rise for one to two hours in a warm, draft-free place covered with a fresh tea towel until it has about doubled.
• Then knead the dough again briefly, then divide it into eight equal-sized pieces of dough. Shape the pieces into balls and “round”. To do this, place a ball on a non-floured work surface and place your slightly rounded hand on it. Now turn the ball slightly in a circle until the surface is taut.
• Place the dough pieces on a baking sheet lined with baking paper and let rise again covered for about an hour.
• Preheat the oven to 200 degrees top / bottom heat.
• Whisk the egg, water and milk together for the crust. Attention: Everything should be at room temperature! Brush the mixture onto the rolls. If you want, you can now also sprinkle sesame.
• Bake the rolls for 15 to 20 minutes until they have the desired brown color. Remove the rolls and leave to cool on a wire rack.
• Cut the rolls open shortly before topping and place them on the cut surface for a few seconds on the grill.