Using the King Arthur Flour recipe

Memorial Day is a day of remembrance and to gather as a family. Typically what is on the menu on a day such as this is burgers or dogs. If you decide to go with burgers, this relatively easy recipe for hamburger buns is compliments of King Arthur Flour. When I started baking, I did not have a preference for flour but went with whatever was on hand or (let’s be honest) what was cheapest. A friend recommended that I use King Arthur Flour to get the best results when making cookies. She was right, I did get the desired outcome–consistency–when I made cookies. I ONLY bought KA flour from that point on whenever I was making cookies but used my other “go-to’s” for everything else. That is until I started baking bread. King Arthur has become my bread flour now also. I am officially a flour snob. There it is.

If you have a different opinion, I would love to hear it. In the meantime here is a recipe for brioche buns brought to you by King Arthur Flour:

Dough

• 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (28g) King Arthur Baker’s Special Dry Milk or nonfat dry milk
• 2 tablespoons (25g) granulated sugar
• 1 1/4 teaspoons (8g) salt
• 1 tablespoon instant yeast
• 3 large eggs + 1 large egg yolk, white reserved for wash (below)
• 1/4 cup (57g) water
• 10 tablespoons (142g) unsalted butter, at cool room temperature

Egg Wash

• 1 large egg white (reserved from above) lightly beaten with 1 tablespoon of cold water
• seeds, of your choice, optional

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — in a mixer or bread machine — to make a smooth, shiny dough. It starts out sticky and takes 15 to 20 minutes of kneading in a stand mixer to develop, so we don’t recommend kneading this by hand.
2. Form the dough into a ball, place it in a greased bowl, cover it, and let it rise for 1 hour.
3. Refrigerate the covered dough overnight, to slow its rise and make it easier to shape.
4. The next day, remove the dough from the refrigerator and divide it into six pieces.
5. Shape each piece into a flattened ball, and place it into the lightly greased cups of an individual pie and burger bun pan. Or place the buns on a lightly greased or parchment-lined baking sheet, leaving about 2″ to 3″ between them.
6. Cover the buns, and let them rise until they’re quite puffy. This may take as little as 1 hour; or up to 2 to 3 hours, depending on how warm your rising environment, is and how cold the dough is. Towards the end of the rising time, preheat the oven to 375°F.
7. Brush the buns with egg wash, and bake on the middle rack of the oven for 14 to 18 minutes, tenting with foil after 10 minutes if they appear to be browning too quickly. The finished buns will register at least 190°F on a digital thermometer inserted into the center.
8. Yield: 6 buns.