Photos updated January 2017
I couldn’t resist posting a homemade burger bun recipe after my last post. I know I know, who in their right mind makes bread in the summer!? Well, my friends, I do. On occasion. When it’s not a zillion degrees in my house. Okay, maybe sometimes? But, these buns always made an exception.
You will not be sorry that you took the time to make these. They enrich a plain ol’ burger to something amazing, or make an already amazing burger phenomenal! I like to make a big batch, and throw whatever I am not using, into the freezer. They last for a long time in a simple plastic freezer bag. They are moist and simply delicious! Go and make these today and I promise you won’t be sorry.
Recipe adapted from Annie’s Eats
Light Brioche Burger Buns
These homemade burger buns are so much better than the store bought. Bursting with flavor, and reasonably simple to make. Make a big batch and freeze any leftovers!
Ingredients
- 3 Tablespoons warm milk
- 1 cup warm water
- 2 teaspoons instant yeast
- 2 1/2 Tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 1 large egg
- 3 cups bread flour or all-purpose
- 1/3 cup bread flour (if bread flour was used for the 3 cups, then do all purpose)
- 2 1/2 Tablespoons unsalted butter, softened
- 1 large egg
- sesame seeds
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low speed for about 6-8 minutes. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.
- Line a baking sheet with parchment paper or rubber baking mat. Using a dough scraper, divide the dough into 8 equal parts, or more, depending on if you want smaller burger buns. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled.
- Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400ºF. In a small bowl, lightly beat the egg with 1 tablespoon of water. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
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