Light Brioche Burger Buns

Note:  Post updated 7/1/12 to include new photos and a recipe update for making whole wheat buns.

Light Brioche Burger Buns - so easy to make, so much better than store-bought. | Kristine's Kitchen

 

After seeing these homemade burger buns on my sister, Karen’s, blog, I really wanted to make them. They looked amazingly delicious, but I put off making some of my own because I didn’t want to commit to the extra time involved. Now that I’ve finally gotten around to baking some of these buns, I realize how easy it is to make them. The hands-on prep time is minimal, so as long as you’ll be home for a few hours to let the dough rise in between steps, there’s no reason why you can’t make these yourself.

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Yes, I will still buy store-bought hamburger buns sometimes, but I will also make these whenever I can. It is well worth the time investment because you end up with a tender burger bun with a light flavor and just a touch of sweetness.   I have the last two buns from this batch in my freezer, and I can’t wait to enjoy them this week with some turkey burgers. Yum!

Light Brioche Burger Buns - so easy to make, so much better than store-bought. | Kristine's Kitchen

Light Brioche Burger Buns

Printable Recipe

Makes 8 buns

Ingredients:

  • 3 tbsp. warm milk
  • 1 cup warm water (110 degrees F)
  • 2 tsp. instant yeast
  • 2 1/2 tbsp. sugar
  • 1 1/2 tsp. salt
  • 1 large egg
  • 3 cups bread flour*
  • 1/3 cup all-purpose flour
  • 2 1/2 tbsp. unsalted butter, softened

*I like to make whole wheat buns using 1 1/2 cups bread flour and 1 1/2 cups whole wheat flour.

For topping:

  • 1 large egg beaten with 1 tbsp. water, for egg wash
  • Sesame seeds (optional)

Directions:

  1. 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 because it will create tough buns.
  2. 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.
  3. Line two baking sheets with parchment paper or silicone baking mats.  Divide the dough into 8 equal parts.  Gently roll each portion of dough into a ball and place on 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.
  4. Preheat oven to 400˚ F, with rack in the center.  Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds, if using.  Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown.  Transfer to a rack to cool completely.

Source:  Annie’s Eats, originally from Comme Ça via The New York Times.

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