Light Brioche Burger Buns

by Megan on May 17, 2010

So what if I napped while these were on the rise. So what if when they were done, I drizzled one with honey and ate it as my fake dinner. So what?

So what if I can’t wait to make mini these for mini burgers; mini burgers are the cupcake of burgers, really.

Basically these are the dreamiest burger buns ever. You should probably make them right now and make burgers for dinner.

Despite my big oven, I still haven’t upgraded my teeny baking sheets. So I used one little baking sheet plus one heart cake pan. Works for me.

Light Brioche Burger Buns {makes 8, 4-5 inch burger buns}
Recipe from Smitten KitchenComme Ca restaurant in L.A., via the New York Times

Ingredients:

  • 1 cup water + 1 T water for egg wash
  • 3 T milk
  • 1 package (2 t) active dry yeast
  • 2 1/2 T sugar
  • 2 large eggs, divided
  • 3 cups bread flour
  • 1/3 cup all-purpose flour
  • 1 1/2 t salt
  • 2 1/2 T unsalted butter, softened
  • sesame seeds (optional)

Directions:

  1. In a glass measuring cup, combine 1 cup water and milk. Microwave for 10 seconds spurts until warm, about 30 seconds total. Whisk in the yeast and sugar. Let stand until foamy, about 5-10 minutes. Meanwhile, beat one egg and set aside.
  2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Pour in the yeast mixture and beaten egg and stir until a soft dough forms. Scrape dough onto a clean, well-floured counter and knead, scooping dough up, slapping it on the counter and turning it, until smooth and elastic, about 8 to 10 minutes. The dough will be somewhat sticky, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them stickier than your average bread dough.
  3. Shape dough into a ball. Place in a medium bowl sprayed with cooking spray, turning once to coat. Top with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
  4. Line a baking sheet or two with parchment paper. Divide dough into 8 equal parts (4-ish ounces a piece). Gently roll each into a ball and arrange 2-3 inches apart on the prepared baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.
  5. Set a large shallow pan of water on the oven floor. Preheat oven to 400° with rack in center. Beat remaining egg with 1 T water and brush some on top of buns. Sprinkle with sesame seeds if ya’ feel like it. Bake, rotating baking sheets halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Here they are! A family of 8.

{ 9 comments… read them below or add one }

Chris May 17, 2010 at 7:12 pm

Yum – those look delicious. Now I’m craving a burger! A good bun really ‘makes’ a burger.

Reply

Megan (megabite) May 17, 2010 at 8:47 pm

Thanks Chris! They are REALLY good. Jake and I made salmon burgers tonight for on them!

Reply

Kaitlin May 17, 2010 at 9:59 pm

You are a genius! I tried making buns one time, but the dough I used was just too dense that it killed the burger inside. I never would of thought of using brioche. Awesome!!

Also, way to be resourceful with your pans ;)

Reply

Megan (megabite) May 18, 2010 at 8:09 am

Ooh these are just what you need for your burger-ness! I have a feeling I won’t ever be able to buy burger buns anymore.

Thanks Kaitlin!

Reply

Crepes of Wrath May 19, 2010 at 8:56 pm

These are beautiful!

Reply

ozzy May 24, 2010 at 9:51 pm

your brioche buns are really beautiful! i am willing to try this for a bbq with hamburgers.

Reply

Megan (megabite) May 25, 2010 at 6:40 am

Thanks Ozzy!

Reply

Tracy | Peanut Butter and Onion August 7, 2013 at 12:55 pm

Would say these are a heavier bread, or a fluffier bread? Cause sometimes you want a nice heavy bread, and sometimes you don’t. I swear I didn’t mean to sound like an almond joy commercial!

Reply

Kaylee k March 20, 2014 at 3:08 pm

So, I made this buns of heaven, but between my boyfriend and I we can’t possible eat them all within two-three days..would they freeze okay?

Reply

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