Light Brioche Buns

I saw this recipe on a few blogs, and had to give it a try.  I hate buying hamburger buns.  They always seem so… mediocre.  I was really happy with how they turned out.  (As was the hubby.)  And my 3 year old may or may not have scarfed down 2 of them at dinner.  They may take some time because of the rising, but they were really worth it.  They really were quite easy to make and it definitely took our sloppy jos to a whole new level.  I can’t wait to try them with hamburgers, or maybe even chicken burgers.
LIGHT BRIOCHE BUNS
Recipe slightly adapted from Comme Ca, via NY Times
3 T warm milk
2 tsp active dry yeast
2 1/2 T sugar
2 large eggs, divided
3 1/3 cups flour
1 1/2 tsp salt
2 1/2 T unsalted butter, softened
Combine 1 cup warm water, the milk, yeast and sugar in a glass measuring cup or bowl.
Let stand for about 5 minutes, until foamy.
Whisk flour and and salt together in a large bowl.
Add butter and rub in between your fingers into the flour.
Beat one of the eggs.  Stir the yeast mixture and beaten egg into the flour.
Stir until a soft dough forms. (Use a dough scraper or wooden spoon.)
The dough will be fairly sticky.  Scrap dough onto an unfloured counter and scoop it up and slap it down onto the counter until smooth and elastic, about 5-10 minutes.
Shape dough into a ball and return to bowl.  Cover with plastic wrap, rise in warm place until doubled in size, 1 to 2 hours.
Divide dough into 8 equal rolls. 
Gently roll into smooth balls and place 2 to 3 inches apart on a baking sheet lined with parchment or a silicone mat.
Cover loosely with a tea towel and rise 1 to 2 hours in a warm spot.
Put a 9 by 13 pan on oven floor or lowest rack of oven.  Fill pan with water.
Preheat oven to 400 degrees.
Beat remaining egg with 1 T of water and brush on top of the buns.
Bake about 15 minutes, or until golden brown.
Cool completely on a rack.
makes 8 buns.
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