Now that it’s officially BBQ season, I thought it would be fun to make homemade hamburger buns.
We like our burgers on brioche-style rolls and this recipe looked like a good starting place.
Before I begin, I will tell you that this brioche is lighter than the traditional kind that I’m used to (hence the title). It’s still fluffy and moist, but not quite as eggy and rich. Even the color is a bit lighter. We thought that it was the perfect vessel for a juicy burger and would be great for sandwiches too!
And in my opinion, nothing beats an all natural hamburger bun- can you believe how much junk there is in the store-bought variety?
1.) Make the dough & let it rise: Mix your dough together using a stand mixer. It will be very sticky and have a shaggy appearance. Place a damp kitchen towel directly over the bowl and allow it to rest until it has doubled in size. Depending on how warm your kitchen is, this will take about 1-3 hours (mine took 1 1/2 hrs @ 70 degrees F.)
*Giving your dough enough time to rise is crucial in bread baking. In the past, I have rushed this step which caused my bread to be very dense. Rise times will vary, so be patient. Remember to watch your dough and not the clock!
2.) Punch down the dough & portion it out: Once your dough has risen, dump it out onto a lightly floured work surface. Gently flatten or ‘punch’ down the dough to get rid of any air bubbles. Using a bench scraper (or a chef’s knife) cut the dough into 8 equal portions. If you have a scale, weigh each portion so that they’re all the same size. Do this by weighing the entire ball of dough first and then divide by the number of rolls you want to make.
3.) Shape into balls: Gently flatten each piece of dough like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over (seam side down) and move to an un-floured part of your board (it’s easier to roll this way). Place your palm over the top and gently roll into a smooth ball. Transfer each ball onto a parchment lined baking sheet.
4.) Let the dough rise again: The dough will need to rise again, this time for a shorter period than the initial rise. The balls should look puffy and slightly risen, about 1- 1/2 hrs. When they’re ready, gently brush each one with egg wash. See how puffy they are?
*At this point, you could add sesame seeds to the top of your rolls if desired.
5.) Bake: Preheat your oven to 400 F. and place a shallow baking pan 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.
- 1 c. warm water
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2½ tablespoons sugar
- 2 large eggs
- 3 cups bread flour
- ⅓ cup all-purpose flour
- 1½ teaspoons salt
- 2½ tablespoons unsalted butter, softened.
- sesame seeds (optional)
- In a glass measuring cup, combine 1 cup warm water, 3 tbsp. milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, 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.
- Shape the dough into a ball and return it to the bowl (it will be sticky and wet). Cover bowl with a clean, damp kitchen towel and let the dough rise in a warm place until it has doubled is size, 1- 3 hours* See Note.
- Line a baking sheet with parchment paper. Using a dough scraper (or chef's knife), divide the dough into 8 equal parts. If you have a scale, weigh each piece to guarantee that they're all the same size.
- To shape the dough into balls, gently flatten each piece like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over (seam side down) and move to an un-floured part of your board (it's easier to roll this way). Place your palm over the top and gently roll into a smooth ball. Transfer to a parchment lined baking sheet, placing them 2 to 3 inches apart. Cover loosely with plastic wrap and let buns rise in a warm place 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 shallow baking pan on the oven floor. Before the dough goes in, add about ½ 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.