Description

Adapted from the NY Times, this recipe for light brioche hamburger buns is perfect for BBQ fare, sandwiches (try bacon, egg & cheese!) and so much more. You’ll never buy from the store again.

Ingredients

Dough

1 cup warm water, about 75-85 F
3 tablespoons warm milk (I prefer whole milk)
2 teaspoons active dry yeast
2 1/2 tablespoons granulated sugar
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons fine sea salt
2 1/2 tablespoons unsalted butter, softened

Egg wash

1 large egg
splash of water

Toppings

sesame seeds (optional)

Sourdough Variation

Converting the original yeast-based brioche buns to sourdough is not an even swap. This is my adjusted formula. It’s similar in taste and texture, but different due to the nature of sourdough. You’ll need to extend the total rise time to 4-7 hours at room temperature / 70 F (Step #4), increase the second rise to 1.5 -3.5 hrs (Step #6), and bake for a approximately 25 minutes total. As always, watch your dough, not the clock!

120 g active sourdough starter (100% hydration)
160 g warm water, about 75-85 F
44 g warm whole milk
30 g granulated sugar
1 large egg
300 g bread flour
33 g all purpose flour
1 1/2 teaspoons fine sea salt
35 g unsalted butter, softened

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Instructions

Whisk together the warm water, milk, yeast and sugar; set aside. Beat the egg in a separate bowl.
Add the flours, salt, and butter to the bowl of a stand mixer. Using the paddle attachment, mix the ingredients until the butter is the size of pebbles.
Add the yeast mixture and the beaten egg. Run the mixer on medium-low speed (I used #3 on my Kitchen Aid) until a dough forms, about 5-8 minutes.
Scrape down the sides of the bowl if necessary, and shape the dough into a ball. It will be sticky. Cover bowl with plastic wrap or a very damp kitchen towel, and let the dough rise until it has nearly doubled is size, about 1- 3 hours @ 70 F. *See notes below.
Line a baking sheet with parchment paper. Using a floured dough scraper (or chef’s knife), divide the dough into 8 equal pieces. 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. Gather the ends and pinch the dough to seal in the center. Flip the dough over, cup the surface with your palm, and roll into a ball. Transfer to your baking sheet, placing them a few inches inches apart. Cover with an inverted sheet pan and rest for 1-2 hours, or until puffy and slightly risen.
To make the egg wash, beat the 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.
Preheat your oven to 400 F. and place a skillet or metal baking dish 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.

Notes

Giving your dough enough time to rise is crucial in bread baking. Rise times will vary depending on temperature, so be patient. Remember to watch your dough and not the clock!