Light Brioche Burger Buns

Adapted from Comme Ça restaurant in Los Angeles, via the New York Times

Makes 8    4 to 5-inch burger buns

3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs(you can omit eggs and instead add 1/4th cup water)
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Sesame seeds (optional)
1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand
until foamy, about five minutes. Meanwhile, beat one 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, well-floured counter and knead, scooping dough up, slapping it on
counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky
side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the
buns will get. Try to leave them tackier than you would a round loaf.
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, one to two 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 two to three inches apart on baking sheet. Cover
loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm
place for one to two 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 one tablespoon water and brush some on top of buns. Sprinkle
with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden
brown, about 15 minutes. Transfer to a rack to cool completely.