Brioche burger buns- updated

We were watching TV not long ago and on the show they were going on and on about those brioche burger buns and how good they were so I felt I needed to give them a try. I had a look around and I have found this recipe on www.smittenkitten.com

Light Brioche Burger Buns
Adapted from Comme Ça restaurant in Los Angeles, via the New York Times

I was asked to add some pictures. I have tried to take them step by step but at one stage of the recipe my hands were covered in dough which rendered the operation impossible. Hopefully you find the pics helpful. I have also added the end result: tonight's dinner- Beef Burger and Fries :)

Even the plate for the little one:

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
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.
I had forgotten to take the butter out to let is soften. It is something I almost always forget to do but Thanks to Nigella Lawson I have the trick: grate it:

Check out that yeast mixture!!!

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.

It was very messy but I tried my best to not add too much flour which in the end paid off.

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 (I have found that it's best not to do that but I guess it depends on the oven). Preheat oven to 200 degrees Celcius 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..

I have to admit that when I had a look at the recipe I though: "that looks like too much work". But we had a friend coming over for lunch and it motivated me to make them. So I did and they turned out to be great (if i can say so myself). They turned out to be light and according to my husband the same consistency as Kaiser rolls and very tasty. I actually didn't take any picture of the buns so well I guess I have to make some more. The ones we have made on Saturday were chicken ones but tonight we went for beef. We had: homemade beef patties, lettuce, beetroot, caramelized onions, avocado and homemade tomato relish (my husband's secret recipe).