Brioche burger buns

https://theeburgerdude.com/vegan-burger-buns

Which is a vegan version of this:

https://www.kingarthurbaking.com/recipes/beautiful-burger-buns-recipe

use egg in the mix. Brush with melted butter. Using aqua faba in the mix was super tasty so use that if opening chickpeas anyway.

vegan one:

Ingredients  

• 420 grams 3 1/2 cups all purpose flour
• 1/4 cup sugar
• 1 1/4 tsp salt
• 1 Tbsp instant yeast
• 3 Tbsp aquafaba
• 2 Tbsp softened vegan butter
• 3/4 – 1 cup lukewarm water
• 1-2 Tbsp melted vegan butter optional for brushing

Vegan Egg Wash (option 1)

• 3 Tbsp aquafaba

Vegan Egg Wash (option 2)

• 3 Tbsp aquafaba
• 1 Tbsp Just Egg

Vegan Egg Wash (option 3)

• 1 Tbsp Just Egg
• 2 Tbsp unsweetened plant milk

Instructions 

• I recommend weighing the flour, but if you don't have a scale you can just carefully spoon the flour into a measuring cup and level off the excess. Add the flour, sugar, salt and yeast to a bowl of a stand mixer. Whisk to incorporate.
• Make a well and then pour in the lukewarm water (it should be about 110 F degrees). Start off with 3/4 cup and use more as needed.
• Add the aquafaba and then gently fold everything together with a spatula.
• Add the bowl to a stand mixer with the bread hook attachment. Mix on Speed 2 for 1-2 minutes and then add in the vegan butter.
• Let the machine knead the dough for about 6-8 minutes or until a firm but smooth, soft and supple dough ball is formed. It shouldn't be sticky and should hold it's shape.
• Add the dough ball to a greased bowl and cover with greased saran wrap or a clean towel. Let it proof and rise for about 1 hour or until doubled in size. I usually do mine in the oven with the light turned on.
• Once doubled, punch it down and degas it. Then dump it out onto a floured work surface. Flatten it more and degas it. Then cut it into 8 pieces. They should be about 90 – 100 grams each.
• To form the pieces into balls, tuck each corner under itself and pull the edges to form it into a ball. Then rotate the ball in between your thumb and finger. Keep it in constant contact with the cutting board / work surface. Keep rotating the ball to create tension and to close the seam up on the bottom.
• Add it to a parchment lined baking sheet and flatten the ball out with the palm of your hand. Repeat with the rest of the dough and then cover them with another sheet tray or clean towel to second proof for about 45 mins – 1 hour.
• After they have puffed up, brush them with the vegan egg wash of your choice. Then bake in an oven preheated to 375 F for 15 – 18 minutes or until golden brown. Remove from the oven, and brush with some melted vegan butter if you wish. Let them cool on a wire rack for 10 minutes and then dig in!

king arthur one:

Ingredients

Buns

• 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour
• 3/4 to 1 cup (use 170g) water, lukewarm*
• 2 tablespoons (28g) butter, at room temperature
• 1 large egg
• 1/4 cup (50g) granulated sugar
• 1 1/4 teaspoons table salt
• 1 tablespoon (9g) instant yeast

*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Butter glaze

• 3 tablespoons (43g) butter, melted; divided

Seed topping (optional)

• 1 large egg white, whisked with 2 tablespoons cold water*
• sesame seeds, or the seeds of your choice

*For added richness and color, add the yolk left over from separating the egg to the dough above. 

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.  
2. To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
3. Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours.
4. To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see "tips," below. Shape each piece into a ball.
5. Flatten each dough ball with the palm of your hand until it's about 3" across.
6. Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 190°C.
7. Brush the buns with about half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter; it'll make the seeds adhere. Sprinkle buns with the seeds of your choice.
8. To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you've made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns