Feral Cooks

Good food shouldn't be tame

You are here: Home / Baked goods / Brioche Hamburger Buns

Brioche Hamburger Buns

June 24, 2022 By Karl Leave a Comment

I’ve had the worst luck with making hamburger buns at home. Some that I try are too dense. Others the wrong size, or other troubles. You name it.

This recipe works fairly well for burger buns. They’re a little dense, but have a nice texture. This recipe is an amalgamation of several recipes I’ve tried.

I recommend cutting these in half and toasting before using. It makes for a much better burger experience.

What you’ll need:

  • 3T warmed milk
  • 2t active dry yeast
  • 1T granulated sugar
  • 1 large egg
  • 420g (14.75 oz or 3.3 cups) bread flour (next time I’ll try regular flour to make them lighter and more tender)
  • 1.5t fine-grain sea salt (or 1t ramen seasoning)
  • 2.5T softened unsalted butter (2T of olive oil would work well, too) 

Egg wash (optional)

  • 1 large egg, beaten
  • A little water

What to do:

In a medium bowl, whisk together one cup of 100-degree water, milk, yeast and sugar; set aside. Beat the egg in another bowl.

With a stand-mixer fitted with a paddle attachment, mix the the flour, salt, and butter or oil for a few minutes at low speed.

Add the water/milk/yeast mixture and the egg to the mixer bowl and run the mixer at medium-low for about 5 or so minutes, until a sticky dough forms.

When the dough is fully mixed, shape it into a ball. Put the dough into a large, lightly-oiled bowl covered with a damp towel. Let it rise at 70 degrees until about doubled in size—about 1.5-2 hours.

After the dough has risen, line a baking sheet with parchment paper. Using a floured knife or dough scraper, cut the dough into 8 equal pieces—I recommend cutting as if it were a pizza slices.

Shape the dough pieces into balls, and put them on the lined baking sheet. They’re going to expand, so keep then a few inches apart. You may have to use two baking sheets to have enough room. Cover and let them re-rise for about an hour. They’ll get puffy. An easy way to cover them is to spray one side of a piece of plastic-wrap with spray-oil, flip it over and cover the dough. The oil will keep it from sticking. Begin heating your oven to 400 degrees about 15 minutes left in your dough re-rise time.

If you using egg wash, whisk the egg and add a splash of water. When the buns are ready to bake, brush them with the egg wash and put them in the oven. Bake at 400 degrees for about 15-20 minutes or until golden brown. 

When they’re done, let them cool in a rack so the bottoms don’t get soggy. Don’t forget to cut them in half toast the faces before using.

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Baked goods, Vegan, Vegetarian

« Gorgonzola Mushrooms
Drink this during your July 4 weekend! »

Leave a Reply

Your email address will not be published. Required fields are marked *

Feral Cooks was developed by Karl and Philip, two expats who were introduced to each other by their wives while living in Japan.  Learn more →

Recent Posts

  • Taiwanese Salt and Pepper Chicken (Yan Su Ji)
  • No-Bake Cheesecake
  • Mini Baked Potatoes with Blue Cheese and Bacon
  • Sambal Oelek Roasted Carrots
  • Maccheroni Quattro Formaggi Villa D’este (Macaroni with Four Cheeses)

Categories

  • Appetizers & cheese (134)
  • Baked goods (69)
  • Beef (38)
  • Beverages (9)
  • Chicken (65)
  • Cooking tools (14)
  • Dessert (66)
  • Eggs (24)
  • Gluten Free (207)
  • Indian (29)
  • Indonesian (24)
  • Ingredients (24)
  • Italian (37)
  • Japanese (42)
  • Lamb (4)
  • Low carb/Low GI/Low GL (189)
  • Mexican (6)
  • Misc. (30)
  • Pasta (30)
  • Pizza (17)
  • Pork (95)
  • Pressure cooker (6)
  • Restaurants & Delis (2)
  • Seafood (22)
  • Soup (13)
  • Thai (42)
  • Tofu (11)
  • Uncategorized (9)
  • Vegan (90)
  • Vegetarian (211)
  • Vietnamese (14)

Archives

  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016

© 2023 - Feral Cooks - All Rights Reserved