Light Brioche Burger Buns

From Parsley Sage & Sweet

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Look no further – here are the homemade hamburger buns you need to make. They are nothing like the limp packaged buns you purchase. These are sturdy enough for the juiciest burger. They toast to perfection. True to brioche nature, there is a hint of buttery richness, which is surrounded by a slightly sweet and mildly yeasty flavor. Utterly delicious.

This weekend I made the Pioneer Woman’s black bean burgers, which are excellent by the way, and I had to make the burger buns myself.  This recipe seemed quite popular, and for good reason; it is uncomplicated, delicious, is easily doubled, and leftovers freeze well.

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In a measuring cup, combine warm water, milk, yeast and sugar.

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Let stand until foamy, about five minutes.

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In the mean time, beat one egg.

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In a large bowl, combine both flours with the salt. Add the butter to the flours and salt and rub into the flour using your fingers or a pastry cutter, making crumbs, like you would a pie dough.

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Stir in the yeast mixture and beaten egg until it forms a dough.

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Scrape dough onto clean, well-floured counter or board. and knead, scooping the dough up, slapping and turning it, until smooth and elastic, about 8 to 10 minutes.

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Knead, scooping the dough up, slapping and turning it, until smooth and elastic, about 8 to 10 minutes.

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You want the dough to remain slightly tacky, as the more flour you add, the tougher they will be when baked.

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Shape dough into a ball and return it to bowl.

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Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 to 2 hours.

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Line a baking sheet with parchment paper. Using a dough scraper or sharp knife, divide dough into 8 equal parts.

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Gently roll each into a ball and arrange two to three inches apart on the lined baking sheet.

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Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.

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Set a large pan of water on oven floor. Preheat the oven to 400 degrees with a rack in the center.

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Beat remaining the egg with 1 tablespoon water to make an egg wash, then brush on top of buns.

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Sprinkle with sesame seeds ( I used both sesame and poppy seeds, and sauvignon sea salt), pressing them in gently to adhere.

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Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a wire rack to cool. These can be frozen, then placed in a freezer bag for up to 2 to 3 months.

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Yield: 8 four to five inch hamburger buns

Ingredients

1 c warm water

3 T warm milk

2 tsp active dry yeast

2½ T sugar

2 large eggs

3 c bread flour

⅓ c all-purpose flour

1½ tsp salt

2½ T unsalted butter, softened

Black and white sesame seeds and/or poppy seeds (optional)

Directions

In a measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. In the mean time, beat one egg.

In a large bowl, combine both flours with the salt. Add the butter to the flours and salt and rub into the flour using your fingers or a pastry cutter, making crumbs, like you would a pie dough. Stir in the yeast mixture and beaten egg until it forms a dough. Scrape dough onto clean, well-floured counter or board. and knead, scooping the dough up, slapping and turning it, until smooth and elastic, about 8 to 10 minutes. You want the dough to remain slightly tacky, as the more flour you add, the tougher they will be when baked.

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, about 1 to 2 hours.

Line a baking sheet with parchment paper. Using dough scraper or sharp knife, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on the lined baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.

Set a large pan of water on oven floor. Preheat the oven to 400 degrees with a rack in the center. Beat remaining the egg with 1 tablespoon water to make an egg wash, then brush on top of buns. Sprinkle with sesame seeds (I used both sesame and poppy seeds, and some sea salt), pressing them in gently to adhere. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a wire rack to cool. These can be frozen, then placed in a freezer bag for up to 2 to 3 months, When ready to use, let thaw at room temperature and heat or toast slightly, if desired.

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Published by

girlkneadsbread

My adventures with bread and the deliciousness of life.

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