Brioche Burger Bun Recipe – Dessert for Two

The very best brioche burger bun recipe for the softest, fluffiest bread rolls ever! This recipe incorporates step-by-step pictures so you will have assured precisely outcomes. The recipe incorporates a small quantity of entire wheat flour, and that is precisely what makes these burger buns the softest, fluffiest ever with probably the most unimaginable texture.

Brioche Bun Recipe for Homemade Hamburger Buns from Scratch

The one actual purpose I ever eat a burger is for the bun. Brioche buns, to be extra particular. I can go up on a burger if it has a nasty bun, as a result of actually: I am simply right here for the carbs.

A burger bun needs to be mushy and fluffy, however by no means mushy or stiff. It should not detract from the precise burger, which in my case, I’ve to be trustworthy: I am often a veggie burger woman.

And when you may not need to belief a veggie burger consuming gal, you completely ought to. I imply, take a look at these fluffy brioche burger buns! Plus, I do eat common burgers now and again, like spicy turkey burgers, bleu cheese burgers, or hen apple burgers. However let’s not overlook my favourite: French burger + French fries. Wait, I could be a burger woman, in any case.

Learn how to Make Brioche Burger Buns

I’ve by no means been proud of burger buns I’ve purchased on the retailer, so I got down to make my very own home made hamburger buns. It wasn’t a straightforward process, as a result of I knew that I wished to include some entire wheat flour.

I began with a normal brioche hamburger bun recipe, after which added rising quantities of entire wheat flour till they have been the proper texture. I needed to alter the liquids alongside the best way, so I would not name this recipe authentically brioche. However I’d name it scrumptious! One other scrumptious one to make is small batch sizzling canine buns, that are similar to these buns!

Brioche Bun Recipe for Homemade Hamburger Buns from Scratch

The Substances

  • Complete Milk. Anytime bread dough incorporates milk and/or eggs, it is thought of an enriched dough. The alternative of an enriched dough is simply water, flour and yeast. So, anytime a bread dough makes use of milk, it is best to make use of entire milk. Skim milk lacks the fats required to completely enrich the dough.
  • Energetic Dry Yeast. Please learn your yeast labels, as yeast merchandise fluctuate. The label ought to say ‘energetic dry yeast,’ and never ‘prompt yeast.’ If all you might have is prompt or contemporary yeast, use google to determine the conversion, and use your talent set to find out if the yeast is foamy sufficient in the 1st step to proceed with the remainder of the recipe.
  • Butter. We simply want one tablespoon of softened unsalted butter.
  • Egg. We want one entire egg plus one egg yolk. The entire egg is for the dough, and the egg yolk is for brushing on the buns earlier than baking to assist the sesame seeds adhere. Clearly, sprinkling the sesame seeds on prime is elective so if you wish to omit them, you will not want the second egg yolk.
  • All-Objective Flour. We want 1 cup (120 grams) of all-purpose flour that has been fluffed, scooped and leveled off with a knife.
  • Complete Wheat Flour. Simply ½ cup of entire wheat flour brings some construction to those brioche burger buns.
  • Sugar. Granulated white sugar for the dough.
  • Sesame Seeds. Once more, completely elective, however nice for that basic hamburger bun look.

The Directions

Brioche Bun Recipe for Homemade Hamburger Buns from Scratch
  1. First, we’ll scald the milk. ‘Scalding’ means to warmth the milk over medium warmth simply till bubbles kind across the fringe of the pan. Steam will waft off the floor. Don’t boil the milk, simply scald it.
  2. Take away the milk from the warmth, pour it right into a bowl, and add the water to assist it calm down. Let it relaxation till the temperature is about 105-degrees Fahrenheit. This makes it protected sufficient so as to add the yeast with out hurting it.
  3. As soon as the milk-water combination is the fitting temperature, stir within the yeast and a small pinch of the sugar. Let the yeast combination bubble and bloom, about 5 minutes. When it is absolutely bloomed, you will note foam on the floor.
  4. In the meantime, in a separate bowl, whisk collectively each flours with the salt and one tablespoon of sugar.
  5. To the milk and yeast combination, stir within the butter and egg. Then, pour this combination right into a stand mixer fitted with a dough hook. Activate the mixer, add the dry substances in two batches. Crank the mixer to medium-high, and knead for 8-10 minutes. The dough shall be sticky.
  6. Place the dough in a well-oiled bowl, turning it to coat with oil. Cowl loosely with plastic wrap, after which let rise in a heat place for about 2 hours, or till doubled.
  7. Punch the dough down very properly, and collect it right into a ball. Weigh the dough, and divide it by 4–each dough ball needs to be between 95 and 97 grams
  8. Roll every dough piece right into a ball, after which use your fingers to pinch the perimeters underneath till the seam is on the underside (see photograph above 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 an ideal ball. Repeat with the opposite 3 items of dough.
  9. Place the 4 dough balls on a baking sheet, and canopy loosely with plastic wrap. Place in a heat place to rise for 1 hour. They are going to be puffy when prepared. In the meantime, preheat the oven to 375.
  10. Lastly, make the topping: whisk the egg yolk with a splash of water. Brush generously on every bun, overlaying all the floor, after which sprinkle with sesame seeds. Bake for 16-19 minutes, till deeply golden brown.
Brioche Bun Recipe for Homemade Hamburger Buns from Scratch

Recipe Variations

  • By-Hand: I take advantage of my mini stand mixer to do the entire work, however you may knead by hand, or double the recipe to make in an everyday stand mixer.
  • Complete Wheat Flour: In the event you do not need to use entire wheat flour on this recipe, and need the basic brioche bun recipe, you may make this recipe with all common flour. Simply know that you will have so as to add an additional 1-2 tablespoons of flour to fight any stickiness.
  • Local weather: I am simply going by means of the remark part on this recipe now, and I am so pleased to listen to that this recipe labored completely for therefore a lot of you. For the few those that stated the dough was too moist, it is advisable to add an additional tablespoon or two of flour and knead once more. All of us stay in several climates with totally different humidity. Bread making is an adaptable method, and you need to be versatile when making something with flour and yeast.
Brioche Bun Recipe for Homemade Hamburger Buns from Scratch

Storage: Brioche Burger Buns

This brioche bun recipe makes simply 4 burger buns. We use two buns at dinner, after which freeze the opposite two buns for our subsequent burger craving. To defrost, go away them on the counter for just a few hours, after which slice and warmth earlier than serving.

I really like the commenter under that stated they used this recipe to make two burger buns and two sizzling canine buns. That’s good small-batch baking!

After you let these stunning balls of dough rise twice, you sweep them with egg yolk, sprinkle with sesame seeds and bake.

You will by no means eat another bun once more. Promise.

Brioche Bun Recipe for Homemade Hamburger Buns from Scratch

Yield: 4

Brioche Burger Buns

Brioche buns make the best hamburger buns.

Selfmade brioche burger buns, small batch model! Recipe makes simply 4 burger buns.

Prep Time
3 hours

Prepare dinner Time
18 minutes

Complete Time
3 hours 18 minutes

Substances

  • ½ cup entire milk
  • 1 tablespoon water
  • 1 teaspoon energetic dry yeast
  • 1 tablespoon softened butter
  • 1 giant egg, overwhelmed
  • 1 cup all-purpose flour
  • ½ cup entire wheat flour
  • ¾ teaspoon salt
  • 1 tablespoon sugar

For the highest:

  • 1 giant egg yolk, overwhelmed
  • 3 tablespoons sesame seeds (elective)

Directions

  1. In a small saucepan, scald the milk (Scalding is heating till small bubbles kind across the edges of the pan and steam rises from the floor, however by no means boiling).
  2. Take away the milk from the warmth, after which add the water. Stir, and let sit till it registers about 105-degrees F.
  3. As soon as the milk-water combination is the fitting temperature, stir within the yeast and a pinch of the sugar. Let the yeast combination bloom, about 5 minutes. It needs to be foamy on the floor.
  4. To the milk and yeast combination, stir within the butter and egg. (Don’t fret if the butter would not soften all the best way instantly).
  5. In a mini stand mixer fitted with the dough hook, add the liquid substances, and beat briefly to mix.
  6. In a small bowl, whisk collectively each flours with the salt and tablespoon of sugar.
  7. Whereas the mixer is working, add the dry substances in two batches.
  8. Crank the mixer to medium-high, and knead for 8-10 minutes. The dough shall be sticky.
  9. Place the dough in a well-oiled bowl, turning it to coat with oil. Cowl loosely with plastic wrap, after which let rise in a heat place for about 2 hours, or till doubled. (Rising time relies on the temperature of the room; let rise till the dough is doubled).
  10. Punch the dough down very properly, and collect it right into a ball.
  11. Weigh the dough, and divide it by 4–each dough ball needs to be between 95 and 97 grams.
  12. Roll every dough piece right into a ball, after which use your fingers to pinch the perimeters underneath till the seam is on the underside (see photograph 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 an ideal ball.
  13. Repeat with the opposite 3 items of dough.
  14. Place the 4 dough balls on a baking sheet, and canopy loosely with plastic wrap. Place in a heat place to rise for 1 hour. They are going to be puffy when prepared.
  15. In the meantime, preheat the oven to 375.
  16. Lastly, make the topping: whisk the egg yolk with a splash of water. Brush generously on every bun, overlaying all the floor, after which sprinkle with sesame seeds.
  17. Bake for 16-19 minutes, till deeply golden brown.

Notes

Complete Wheat Flour: In the event you do not need to use entire wheat flour on this recipe, and need the basic brioche bun recipe, you may make this recipe with all common flour. Simply know that you will have so as to add an additional 1-2 tablespoons of flour to fight any stickiness.
Local weather: If the dough appears too moist, it is advisable to add an additional tablespoon or two of flour and knead once more. All of us stay in several climates with totally different humidity. Bread making is an adaptable method, and you need to be versatile when making something with flour and yeast.

Storage: This brioche bun recipe makes simply 4 burger buns. We use two buns at dinner, after which freeze the opposite two buns for our subsequent burger craving. To defrost, go away them on the counter for just a few hours, after which slice and toast earlier than serving.

Vitamin Data:

Yield:

4

Serving Measurement:

1

Quantity Per Serving:

Energy: 308Complete Fats: 11gSaturated Fats: 4gTrans Fats: 0gUnsaturated Fats: 6gLdl cholesterol: 150mgSodium: 472mgCarbohydrates: 42gFiber: 4gSugar: 5gProtein: 11g


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