It’s Burger night in our household, which is one of my all-time favourite meals. Juicy, meaty burgers, bursting with flavour and covered in melted cheese and tomato sauce, all encased in a beautiful fluffy brioche bun. But due to the current quarantine situation, we can no longer just nip to the shops to buy some fresh rolls. The only solution it seems, is to make our own! This recipe gives soft airy, brioche burger buns, with just a hint of sweetness that you would expect of a brioche bun. But, they are sturdy enough that they won’t disintegrate when packed with your favourite meat and toppings.
To get the best brioche rolls, you need to make sure you have enough time to prove them. This recipe has 2 proving times, each of 2 hours, so its best to plan ahead for these rolls. However, the actual method is really simple. You simply combine the wet ingredients with the dry, and let the yeast do all the work for you.
I chose to use honey as the sweetener, and as sugar for the yeast, as I like the flavour. However, if you don’t have any you can easily use caster sugar. It is important that your yeast mixture bubbles and foams – that’s how you know the yeast is active. If you mix the ingredients, wait five minutes and nothing happens, chances are your yeast is inactive. You’ll need to start over with a fresh packet.
But other than that you really can’t go wrong! If you’re looking to recreate your favourite American style burger with tasty Brioche burger buns that are up to the job of holding a hefty amount of filling, this is the recipe for you. Follow along with the Method in Pictures section if you want some extra guidance, and give it a try!
Brioche Burger Buns
- Stand up mixer
- 1 cup warm water (not boiling)
- 3 tbsp milk
- 1 sachet dry active yeast
- 2½ tbsp runny honey
- 3 cups strong bread flour
- ½ cup strong french patisserie flour (or just use more strong bread flour)
- 2½ tbsp softened butter
- 2 eggs
- 1 tbsp sesame seeds
- 1½ tsp salt
- In a jug, mix the water, milk, yeast and honey. Leave it for five minutes or so. the mixture should start to bubble and look foamy.
- In a mixer, beat the flours, butter and salt together until the butter is combined and there are no lumps
- Now slowly pour in the yeast mixture and add one egg. Beat with the mixer for another 10 minutes. The dough will be sticky – don't worry, it's supposed to be.
- Lightly oil a large bowl and place the dough inside, using a spatula to get as much as you can out of the mixer and off the beater attatchment. Cover with some cling film and leave for 2 hours.
- When the dough has doubled in size, remove from the bowl and place on a floured surface. Punch the dough to knock out the air. Now cut into 8 pieces of around the same size.
- To shape the buns, place one on the surface and gently pull the edges into the middle. Turn it over and tuck under so the smooth side is on top. Repeat with the other rolls.
- Place all the rolls onto a baking tray that is covered with a sheet of baking paper, and put the tray in a large carrier bag (I actually use a fresh bin bag, just to ensure it is roomy enough to not touch any of the dough – it works!) Leave to prove for another 2 hours.
- Once the buns have risen again, set the oven to 200°C. Beat the second egg with 1 tsp milk, and then brush over the tops and sides of the buns.
- I like to add some sesame seeds to the top to give it the classix burger bun look, but htis is optional. Place in the oven for 15 minutes until they are a beautiful golden brown. Done!
Method in pictures
Gather your ingredients
Mix water, milk, yeast and honey in a jug. Leave for 5 minutes
Add the flour, salt and butter to a mixer and mix
Add the yeast mixture and mix for another 10 minutes until smooth
Grease a bowl with olive oil...
...and add the dough
Cover and leave the dough to prove for 2 hours
Until it has doubled in size!
Tip dough onto a floured surface
Punch the air out
Cut into 8 pieces
And now shape into balls and spread onto a lined baking tray
Cover and leave to prove again for 2 hours
Brush with egg wash and add sesame seeds
Cook for 15 minutes until golden brown