Well let me tell you, this recipe did not disappoint. The buns smell incredible while baking and taste even better. These rolls are hardy and don't fall apart when faced with a big, juicy burger. They feel pretty heavy when you hold them, but the inside is light and fluffy like a good bun should be. The taste is like a cross between a french bread and a buttery brioche, but unlike "real" brioche buns there is only 2 1/2 tablespoons of butter in the whole recipe compared to 1 1/2 sticks in other recipes I have tried before.
This is not a recipe you can throw together in a half an hour, you will need time, but the actual time spent working is very little as most of it will be waiting for the dough to rise. I've made these buns a couple of times now, but had to experiment with different dough ball weights to find the perfect size. The original recipe made 8 buns, this bun size was just too big for our average burger. This time around I divided the dough into 10 equal portions, and it turned out to be the perfect bun to burger ratio for us. The recipe also says it can take up to 2 hours for the dough to rise, in my case, it took less than an hour each time, but keep in mind I do live in Arizona and it is quite a bit warmer here than the rest of the country.
This is a simple yeast recipe that I believe even beginning bakers would be able to master. It is straight forward; all it takes are some well floured hands (since the dough can be sticky) and some time to plan ahead. A stand mixer with a dough hook makes this recipe fairly easy and quick to put together, but elbow grease and several minutes of kneading the dough by hand will work just as well.
My family absolutely adores these buns. In fact, I usually make a double batch so I can freeze a few of them for easy weeknight meals. These buns are perfect for any kind of burger, they are also fabulous with pulled pork or beef, or sloppy joes. Another good use would be to simply top these buns with some ham and cheese and have a bowl of soup with them for a quick dinner. I really hope you give these buns a try in your kitchen and come to love them as much as we do. I don't think I will go back to the buns that come in a plastic bag at the grocery store after tasting these (unless I'm in a terrible bind) and I love that I have found such a wonderful alternative!
Light Brioche Burger Buns
(Adapted from the New York Times and as seen on Smitten Kitchen)
(Makes 10 burger buns)
(Printable Recipe)
Ingredients:
3 tablespoons warm milk
1 cup warm water
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
For the topping:
1 egg beaten and mixed with 1 tablespoon water
Sesame seeds (optional)
Preparation:
In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, whisk one egg in a small bowl.
In the bowl of a stand mixer (or large other bowl) whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Add the egg and yeast mixture and mix with a dough hook in your stand mixer on low until combined. Continue kneading on medium speed until dough is smooth and elastic, about 6-8 minutes. Alternately (if you don't have a stand mixer) you can knead the dough by hand on a well-floured counter until smooth and elastic, for 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.
Shape dough into a ball and place it into a greased bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
Punch down dough and let rest for a few minutes before proceeding. Divide dough into 10 equal pieces and shape into balls. Place on a cookie sheet lined with parchment paper two to three inches apart. Spray some plastic wrap with non-stick cooking spray and place over the shaped buns. Return to a warm place and continue to rise for an additional one to two hours.
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees F 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.
This is not a recipe you can throw together in a half an hour, you will need time, but the actual time spent working is very little as most of it will be waiting for the dough to rise. I've made these buns a couple of times now, but had to experiment with different dough ball weights to find the perfect size. The original recipe made 8 buns, this bun size was just too big for our average burger. This time around I divided the dough into 10 equal portions, and it turned out to be the perfect bun to burger ratio for us. The recipe also says it can take up to 2 hours for the dough to rise, in my case, it took less than an hour each time, but keep in mind I do live in Arizona and it is quite a bit warmer here than the rest of the country.
This is a simple yeast recipe that I believe even beginning bakers would be able to master. It is straight forward; all it takes are some well floured hands (since the dough can be sticky) and some time to plan ahead. A stand mixer with a dough hook makes this recipe fairly easy and quick to put together, but elbow grease and several minutes of kneading the dough by hand will work just as well.
My family absolutely adores these buns. In fact, I usually make a double batch so I can freeze a few of them for easy weeknight meals. These buns are perfect for any kind of burger, they are also fabulous with pulled pork or beef, or sloppy joes. Another good use would be to simply top these buns with some ham and cheese and have a bowl of soup with them for a quick dinner. I really hope you give these buns a try in your kitchen and come to love them as much as we do. I don't think I will go back to the buns that come in a plastic bag at the grocery store after tasting these (unless I'm in a terrible bind) and I love that I have found such a wonderful alternative!
Light Brioche Burger Buns
(Adapted from the New York Times and as seen on Smitten Kitchen)
(Makes 10 burger buns)
(Printable Recipe)
Ingredients:
3 tablespoons warm milk
1 cup warm water
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
For the topping:
1 egg beaten and mixed with 1 tablespoon water
Sesame seeds (optional)
Preparation:
In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, whisk one egg in a small bowl.
In the bowl of a stand mixer (or large other bowl) whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Add the egg and yeast mixture and mix with a dough hook in your stand mixer on low until combined. Continue kneading on medium speed until dough is smooth and elastic, about 6-8 minutes. Alternately (if you don't have a stand mixer) you can knead the dough by hand on a well-floured counter until smooth and elastic, for 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.
Shape dough into a ball and place it into a greased bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
Punch down dough and let rest for a few minutes before proceeding. Divide dough into 10 equal pieces and shape into balls. Place on a cookie sheet lined with parchment paper two to three inches apart. Spray some plastic wrap with non-stick cooking spray and place over the shaped buns. Return to a warm place and continue to rise for an additional one to two hours.
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees F 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.