Brioche hamburger buns with fresh herbs

Here's how:

• 1

  Mix the starter dough until smooth, then cover with a lid or plastic wrap. Let it rise for about 30 minutes.

• 2

  Mix the remaining ingredients in a mixing bowl and add the pre-dough.

• 3

  Knead the dough slowly in a bread machine for 13 minutes until it becomes very elastic.

• 4

  Place the dough in an oiled plastic container or bowl with a lid or plastic wrap, and let it rest for 30 minutes.

• 5

  Turn the dough out onto a floured work surface. Weigh out pieces of 50 grams each—about 25 pieces.

• 6

  Shape the dough into round, even, and smooth buns, and let them rise in the oven with the light on at a maximum temperature of 35 °C for about 40–50 minutes.

• 7

  Remove the fully risen loaves from the oven and increase the oven temperature to 230 °C. Gently brush the loaves with beaten egg.

• 8

  Bake for about 6–7 minutes at 230 °C.

• 9

  Let the brioches cool on a wire rack covered with a kitchen towel.