brioche burger buns

Adapted from the NY Times, this recipe for light brioche hamburger buns is perfect for BBQ fare, sandwiches (try bacon, egg &amp; cheese!) and so much more. You'll never buy from the store again!

Light Brioche Hamburger Buns

c. warm water

milk

active dry yeast

sugar

eggs

bread flour

all-purpose flour

salt

unsalted butter, softened

sesame seeds (optional)

Whisk together the warm water, milk, yeast and sugar. Then, beat 1 egg.

In the bowl of a stand mixer, add the flours, salt and butter. Using the paddle attachment, mix the ingredients until the butter is the size of crumbs.

Stir in yeast mixture and beaten egg. Run the mixer on medium-low (I used #3 on my Kitchen Aid) until a dough forms, about 5-8 minutes.

Scrape down the sides of the bowl if necessary, and shape the dough into a ball. It will be sticky. Cover bowl with a damp kitchen towel and let the dough rise until it has doubled is size, 1- 3 hours @ 70 F* See Note.

Line a baking sheet with parchment paper. Using a floured dough scraper (or chef&#8217;s knife), divide the dough into 8 equal pieces. If you have a scale, weigh each piece to guarantee that they&#8217;re all the same size.

To shape the dough into balls, gently flatten each piece like a pancake. Gather the ends and pinch the dough to seal in the center. Flip the dough over, cup the surface with your palm, and roll into a ball. Transfer to your baking sheet, placing them a few inches inches apart. Cover and rest for 1-2 hours, or until puffy and slightly risen.

To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls if desired.

Preheat your oven to 400 F. and place a skillet or metal baking dish on the oven floor. Before the dough goes in, add about 1/2 cup of water to the pan to create steam. This will help keep the bread nice and moist. Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely.

Best buns I've made so far, they went perfectly with my homemade vegetarian sloppy joe slop, I have added this recipe to my binder of go to meal ideas.

The only problem is the recipe..I think faster than I should I am sure..Says two eggs I put two eggs then realized one was for the egg wash...I've done this twice..I am sure I won't do that again..lol Had to add more flour but both times buns turned out so good..

Loại bột mì nào là tốt nhất để có được một chiếc bánh burger hoàn hảo?

Wonderful recipe! just works and tasted delicious!

I’ve used this recipe multiple times, and these buns are great even after freezing to use later! I cut them before freezing for ease of use one thawed. Made two batches baked out in smaller roll size (dozen per batch) for thanksgiving rolls this year as well. Just can’t get enough of the fresh baked bread taste this recipe produces!

Have now made this recipe two weekends in a row as it's so some. I live in a warm climate so the rise happens quick. 

I use lactose free milk and that's fine and this second batch I used wholemeal flour rather than white and they were even better...I also forgot the sugar and they were all good too! 

When I first made them the second rise they were HUGE so I refilled them into balls, definitely didn't do that this time which was good. When adding the egg wash they do fall a bit so I was a bit worried as that wasn't noted anywhere, but they taste great!

By far the best hamburger buns I have made.  I also use the same recipe to make dinner rolls (about 70 g makes a nice sized roll).  Rave reviews from the whole family!

Oh my! These are the easiest buns to make! The only thing,  I would do as someone said above and make a dozen buns as compared to eight. They were huge but so delicious!  My buns were 4 1/2" round.  I served them with pork BBQ . I will definitely be making these again, only smaller.

Love this recipe!  I will use this recipe forever!   Thank you!

Love this recipe!  I have doubled it many times now and it comes out great

Homemade brioche burger buns, small batch style! Recipe makes just 4 burger buns.

Homemade Brioche Buns

water

butter

egg,

whole wheat flour

egg yolk, beaten

In a small saucepan, scald the milk (Scalding...

In a small saucepan, scald the milk (Scalding is heating until small bubbles form around the edges of the pan and steam rises from the surface, but never boiling).

Remove the milk from the heat, and then...

Remove the milk from the heat, and then add the water. Stir, and let sit until it registers about 105-degrees F.

Once the milk-water mixture is the right temperature,...

Once the milk-water mixture is the right temperature, stir in the yeast and a pinch of the sugar. Let the yeast mixture bloom, about 5 minutes. It should be foamy on the surface.

To the milk and yeast mixture, stir in...

To the milk and yeast mixture, stir in the butter and egg. (Don't worry if the butter doesn't melt all the way immediately).

In a mini stand mixer fitted with the...

In a mini stand mixer fitted with the dough hook, add the liquid ingredients, and beat briefly to combine.

In a small bowl, whisk together both flours...

In a small bowl, whisk together both flours with the salt and tablespoon of sugar.

While the mixer is running, add the dry...

While the mixer is running, add the dry ingredients in two batches.

Crank the mixer to medium-high, and knead for...

Crank the mixer to medium-high, and knead for 8-10 minutes. The dough will be sticky.

Place the dough in a well-oiled bowl, turning...

Place the dough in a well-oiled bowl, turning it to coat with oil. Cover loosely with plastic wrap, and then let rise in a warm place for about 2 hours, or until doubled. (Rising time is dependent on the temperature of the room; let rise until the dough is doubled).

Punch the dough down very well, and gather...

Punch the dough down very well, and gather it into a ball.

Weigh the dough, and divide it by 4--each...

Weigh the dough, and divide it by 4--each dough ball should be between 95 and 97 grams.

Roll each dough piece into a ball, and...

Roll each dough piece into a ball, and then use your fingers to pinch the edges under until the seam is on the bottom (see photo for reference). Then, cup your hand over the dough ball on the counter, and make circles on the counter with the dough to roll it into a perfect ball.

Repeat with the other 3 pieces of dough.

Place the 4 dough balls on a baking...

Place the 4 dough balls on a baking sheet, and cover loosely with plastic wrap. Place in a warm place to rise for 1 hour. They will be puffy when ready.

Meanwhile, preheat the oven to 375.

Finally, make the topping: whisk the egg yolk...

Finally, make the topping: whisk the egg yolk with a splash of water. Brush generously on each bun, covering the entire surface, and then sprinkle with sesame seeds.

Bake for 16-19 minutes, until deeply golden brown.

Brioche slider buns recipe will help you make super soft and delicious brioche buns in less than two hours.

Brioche Slider Buns Recipe

357 g Flour ((2 3/4 cups loosely packed))

112 ml Slightly warm milk (not hot) ((1/2 cup -1 tsp))

Eggs

56 g Butter ((4 tbsp))

g Yeast (instant/active dried yeast) (or 1 tsp)

g Sugar (2 1/2 tbsp)

Into a bowl,lets add all our ingredients.Add the milk,sugar,yeast,eggs,and salt.Stir and mix them all together.Add the softened butter and flour.To make it into a dough, we can either knead the dough by hand or by using a stand mixer.As brioche dough contain more eggs and butter, it will be a little stickier than regular bread dough.So it will be better to do the kneading with the help of a stand mixer.Knead the dough until the dough become soft and elastic.

PREPARE THE BRIOCHE BUN DOUGH

Once our brioche roll dough is ready, divide the dough into 12 equal pieces.For more precision,we can use a kitchen scale to divide them equally.

Roll each piece of dough into small balls.Flatten the dough.Tuck in the edges towards the centre and roll the balls into small round balls.Place the brioche rolls into a nonstick baking tray or on to parchment lined baking tray or on to a well greased baking tray.

DIVIDE AND SHAPE THE BRIOCHE BUN DOUGH

Let the dough ball sit in a warm environment for about 70-75 minutes or until they puff up and get almost doubled in size.After rising,brush the top of those rolls with an egg wash.This will help to make our brioche buns shiny and golden brown in colour when they are baked.To make the egg wash, lightly beat 1 egg.

PROOF THE BRIOCHE SLIDER BUNS DOUGH

Bake the brioche slider buns in a 375 F or 190 C preheated oven for 20-22 minutes.After baking you will get the best brioche slider buns which are golden brown in color, soft and delicious!

Enjoy!

BAKE THE BRIOCHE SLIDER BUNS

https://www.youtube.com/watch?v=hx41AQdixdw

Brioche slider buns recipe/Brioche Buns recipe will help you make super soft and delicious brioche buns in less than two hours.
Complete written recipe :Easy Brioche Slider Buns |Burger Buns Recipe:https://merryboosters.com/brioche-slider-buns-recipe/

This Brioche buns recipe is amazing.

We need only seven basic ingredients to make this Brioche burger buns.

The brioche buns are golden in colour, soft and light…they are super delicious.

For this quick and easy brioche slider buns recipe, we don’t need to proof the dough two times.So we can save a lot of our time.

How to make brioche slider buns or brioche burger buns
We can make easy brioche slider buns in 4 simple steps.

1.Prepare the burger bun dough

2.Divide and shape the brioche bun dough

3.Proof the brioche bun dough

4.Bake the brioche buns

Hope you like this brioche buns /brioche burger buns recipe.
Hope you will make this at home and enjoy!

Complete written recipe :Easy Brioche Slider Buns |Burger Buns Recipe:https://merryboosters.com/brioche-slider-buns-recipe/

WHAT CAN I USE INSTEAD OF MILK IN THIS EASY BRIOCHE BUNS RECIPE
You can use equal amount of plain water instead of milk in this easy brioche buns recipe.

You can also use vegan options like almond milk or soy milk instead of milk in this brioche slider rolls recipe.

HOW TO STORE BRIOCHE SLIDER BUNS/BRIOCHE BURGER BUNS?
Once the mini brioche slider buns are completely cooled,place the brioche rolls in a plastic storage bag, or wrap in foil and store at room temperature.

Properly stored, these light brioche buns will last for about 3-4 days at normal room temperature.

In extremely warm, humid temperatures, the mini brioche sliders should be frozen for longer-term storage.

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Top 3 brioche burger buns recipes from across the web

The most viewed brioche burger buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Light Brioche Hamburger Buns

Homemade Brioche Buns

Brioche Slider Buns Recipe

Top 3 brioche burger buns recipes from across the web

The most viewed brioche burger buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Light Brioche Hamburger Buns

Homemade Brioche Buns

Brioche Slider Buns Recipe

The most viewed brioche burger buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine