Who doesn’t like a good burger? When it comes to burgers there are endless options to please everyone’s tastebuds….from traditional meat burgers to bean burgers…it’s hard to find someone who doesn’t like a burger. When it comes to making burgers, I (Mary) always try to find good bakery buns. I think that hamburger buns can be the difference between a good burger and an okay burger. In the summer months I was able to buy great bakery buns from a local food store. However, now that summer is over and I am back at school, I am having a difficult time finding good burger buns. Therefore, I decided that the best option would be to make them myself. As I searched for recipes, I came across a great one from Smitten Kitchen…Light Brioche Burger Buns. This is an EASY recipe and anyone can make these burger buns. Sure, making your own burger buns may take a little longer than running to the store to pick up a bag of buns, but making your own tastes so much better. Plus, you are making your bread from scratch with no preservatives or mystery ingredients. Still not convinced to make these buns? How about the wonderful smell of bread baking in your house?
Light Brioche Burger Buns (Smitten Kitchen)
Makes 8 4 to 5-inch burger buns
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2 1/2 tablespoons sugar
- 2 large eggs
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons unsalted butter, softened
- Sesame seeds (optional)
1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours.
5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
*Note: If you do not have a dough scraper, it is necessary. In step 4, you may use a knife to divide the dough.
water, milk, sugar & yeast Flours & Salt Beaten Egg Form Dough into Ball and begin to Knead. After Kneading place in bowl to rise. Dough doubled in size Rolled dough balls on baking sheet the balls of dough after 2 hours
The finished products:
Now, the reason I made the burger buns were for one of our favorite recipes…Portabella Burgers with Roasted Red Pepper Paste and Smoked Mozzarella.
You really have to try these homemade burger buns. It’s so fun knowing that you created everything from scratch. You won’t find burger buns as good as these packaged in your supermarket. I had a few leftover buns that I froze and can’t wait to use the next time I have burgers…which won’t be too long!
Question: Do you have a favorite bread recipe?