Brioche Burger Buns2016-05-26
- Servings : 8
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 3:40 h
Homemade bread is pretty easy to make and tastes ah-may-zing! These brioche buns bring hamburgers to another level entirely. You can make the dough in about 15 minutes, let it rest a few hours, and then bake it for 15 minutes. Easy breezy!
- 1 C water
- 3 T Milk
- 2 1/2 T Honey
- 2 T Dry Active Yeast
- 2 Eggs
- 2 1/2 T Butter, softened/slightly melted
- 3 C Bread Flour
- 1/3 C All-Purposed Flour
- 1 1/2 tsp Fine Grain Sea Salt
Combine water, milk & honey together and warm to 110 degrees F (not any warmer or it will kill yeast).
Sprinkle yeast on top of liquid mixture and let it bloom for about 5 minutes. (You'll know it's ready, because it will be foamy on the surface.) Once bloomed stir together gently.
In a separate, larger mixing bowl (for standing electric mixer) combine flours & salt. Stir gently.
While electric mixer is on low speed add melted butter and then 1 lightly beaten egg.
Gradually add the liquid mixture. Let mixer run about 5 minutes.
Once dough is mixed together, knead out on a floured surface and put into a lightly oiled non-reactive (glass or metal) bowl. Cover with a clean, damp kitchen towel.
Either place bowl in proofing oven or bring conventional oven to 180 degrees F. Once oven is at 180 turn it off and place bowl in warm (off) oven. Let dough rise about 3 hours.
Dough should be double in size after rising. Gently knead dough on a floured surface and separate in half once, again, and continue until you have 8 pieces.
Roll each piece into a ball and place on a baking sheet lined with parchment paper. Let dough rise another 30 - 60 minutes.
Whisk remaining egg with 1 - 2 Tablespoons of water to make egg wash. Brush egg wash lightly on each ball of dough.
Bake at 400 degrees F for about 15 minutes. Note: When rolls are ready, they will be golden brown and have a slightly hollow feel when tapped.
Enjoy with your favorite burger or a dinner roll.
Short Cut: Make dough ahead of time and refrigerate.