I’m always up for some good baking.
These brioche buns are a spin off of my original version with the addition of whole wheat flour.
I wanted to create a healthier version without departing too much from a traditional brioche. My family loves this recipe- it’s perfect for burgers and sandwiches.
Here are some key elements to keep in mind when baking:
Good bread always begins with good dough.
Working with whole wheat flour can be tricky; too much will make your bread heavy and dense. After a couple of experiments, I found that adding only a small amount and letting the dough rise overnight was key to a light and fluffy texture. I also let my dough come to room temperature instead of baking (cold) straight from the fridge. This improved the overall texture as well.
When cutting your dough into portions, use a kitchen scale for best results. I weigh the entire ball of dough first (minus the bowl) and divide by the number of rolls I want to make. Weighing your dough guarantees that everything will be uniform in size. Do you like my little black scale? I’ve had that for almost 10 years…
Shape the dough into balls and press down gently to flatten.
Right before baking, brush the dough with egg wash for a golden, shiny crust. Make sure to get all around the sides and underneath the dough too. This will create a ‘seal’ which prevents the bread from tearing at the sides. Sprinkle with sesame seeds or another topping of choice.
Bake for 25 minutes, and you will have your very own brioche hamburger buns…
Just don’t pick until they are completely cool! That gorgeous fluffy texture will dry out.
What I like about this recipe is that it is very accessible for the home cook. There are no crazy ingredients to hunt down, and you do not need a bread machine.
You can even make sliders, sandwich loaves, and other creations with this basic dough.
- 1 c. warm water
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2½ tablespoons sugar
- 2 large eggs
- 2½ cups bread flour
- ¾ cup whole wheat flour
- 1½ teaspoons salt
- 2½ tablespoons unsalted butter, softened.
- sesame seeds
- 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 8-10 minutes.
- Shape the dough into a ball and return it to the bowl (it will be sticky). Cover bowl with plastic wrap and let the dough rise in a warm place for about 1-2 hours. Transfer to the refrigerator to finish rising overnight.
- When you are ready to bake, remove the dough from the refrigerator and bring to room temperature, about an hour.
- 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 kitchen 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. Gently press down to flatten. Cover loosely with plastic wrap and let buns rise in a warm place for 30 minutes to 1 hour, or until puffy and slightly risen.
- To make the egg wash, beat the remaining egg with a splash of water. Right before baking, gently brush each one with egg wash, making sure to coat the sides and underneath the dough.
- Sprinkle sesame seeds over the top.
- Preheat your oven to 375 F. and place a shallow baking pan on the oven floor. Before the dough goes in, add a wet kitchen towel and a splash of water to the pan (to create steam). This will keep the bread moist. Bak and prevent it from tearing.
- Bake for about 20-25 minutes or until golden brown.
- Transfer to a wire rack and cool completely before serving.