Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Brioche Hamburger Buns




Source of Recipe


The Spruce Eats website


Recipe Introduction


This recipe made a really good hamburger bun. It did not make the best brioche – it didn’t have that soft, pull apart, sweet, and buttery quality that I associate with brioche. It was quite firm. But it was my first foray into bun making and I was really pleased with the result. If you make 10 buns, they will be very pretty large – I think I’ll do 12 next time. I did some of them with ET bagel seasoning mix and some I left plain. You could do any manner of topping you like (I think I’ll try poppyseed next time). I did not realize until after I’d made these that when you use instant yeast rather than active dry you are supposed to only use 1 2/3 t. of yeast. They came out fine, but next time I’ll try the 1 2/3 t. instead. There is a very good video of the whole process at the website.


Recipe Link: https://www.thespruceeats.com/rich-homemade-brioche-buns-3062241

List of Ingredients




FOR THE STARTER:
2/3 cup milk (lukewarm, about 85 F)
2 1/4 teaspoons active dry yeast
3/4 cup all-purpose flour (3 1/4 ounces)
3 tablespoons sugar

FOR THE DOUGH:
3 cups plus 2 tablespoons all-purpose flour (14 ounces)
1 1/2 teaspoons salt
4 large eggs (lightly beaten)
8 tablespoons unsalted butter (4 ounces, at room temperature)
1 teaspoon oil
1 tablespoon cornmeal or semolina flour

FOR THE EGG WASH:
1 large egg
1 tablespoon water
Seeds for the top, optional


Recipe



FOR THE STARTER:
Using a stand mixer, combine the milk and yeast and let sit for 5 minutes. After the five minutes, add the 3/4 c. flour and the 3 T. sugar and mix with the paddle attachment until smooth.

Remove the attachment and cover the bowl with plastic wrap. Let stand for about 30 minutes. You will be able to see bubbles on the surface.

FOR THE DOUGH:
Place the dough hook on the mixer. Add the 3 C. + 2 T. flour, the salt, and the eggs. Mix until the dough comes together and then knead at 1 or 2 speed for about 4 minutes, scraping down the bowl occasionally.

Add the butter, 2 tablespoons at a time. After the butter is added continue kneading for about 5 more minutes, until the dough is smooth and shiny, scraping down the bowl occasionally.

Spray a large bowl with cooking spray or oil it [I used a stainless steel bowl]. Put the dough in the bowl and cover with plastic wrap. Let rise in a warm place for about 1 1/2 hours. It should double in bulk.

Press the dough down [no need to ever “punch” any dough down] and fold it over a few times. Cover again with plastic wrap and let rise in a warm place for 45 minutes this time. Meanwhile, line a sheet pan with parchment.

Place the dough on a lightly floured surface. Cut of 10 or 12 equal pieces [see my note above]. Roll them on the surface in your cupped hand until they are smooth. Flatten into disks and place smoother side down on the parchment covered sheet pan. Cover with a dish towel and rest in a warm place for 20 minutes. Heat the oven to 400F.

FOR THE EGG WASH:
Sprinkle each bun with a little cornstarch [or semolina flour]. Carefully flip each roll over. Whisk the egg with the tablespoon of water. Brush the tops and sides with the egg mixture and sprinkle with seeds, if desired.

Place in the oven and bake for 7 minutes. Turn the oven down to 350F and bake an additional 10-12 minutes. The rolls should be golden and shiny.

Makes 10-12 buns.