Brioche Burger Buns (& barbecues)

‘Tis the season, y’all!

It’s warm enough for a cookout!

Burgers.

Brats.

Hotdogs.

You name it, I want it on the grill. Piled high on a paper plate. Served with a side of corn on the cob. Or coleslaw. Or Jell-O salad (God bless the Midwest and the ability to call something that’s half Cool Whip a “salad”).

All those burgers and bbq need a soft place to land, a comfortable place to rest. Enter, these brioche burger buns! Buttery, soft, tender as all get out! They will elevate any backyard shindig and are the perfect beginning and end to a summertime sandwich.

You can thank me later.

Invite me to your cookout.

Brioche Burger Buns (makes 8 buns, recipe can easily be doubled or tripled)

210g milk

1 TBSP yeast

56g unsalted butter, melted

1 egg

418g all-purpose flour

3g salt

50g granulated sugar

Heat the milk in a small saucepan until it reaches 105 degrees, sprinkle yeast over the top and let rest until foamy, about five minutes.

Meanwhile, whisk together the melted butter and egg in a small bowl. Slowly pour warm milk mixture into bowl, whisking to combine all wet ingredients.

In the bowl of stand mixer, add the flour, salt, and sugar. Using the dough hook, stir dry ingredients on low speed until combined. Slowly pour in wet ingredients and mix until the dough begins to come together, increasing speed to medium.

When dough begins to pull away from sides, increase speed to medium-high and knead with dough hook for 5 to 7 minutes, until dough is smooth and elastic.

Transfer to oiled bowl and cover with clean kitchen towel before placing in warm spot to rise for 45 minutes to 1 hour, or until doubled in size.

When dough has risen, preheat oven to 350 degrees. Cut dough into 90g rounds and roll into tight balls (it’s helpful to make your hands into the shape of Cs and roll towards the edge of the counter to create a good bun shape). Place on silicone mat lined baking sheet and press down with palms to flatten slightly.

Cover once more with a clean dish towel and allow to rise for another 30 minutes.

Gently brush the tops of the buns with egg wash (1 egg + 1TBSP water) and sprinkle with sesame seeds. Bake in preheated oven for 20 – 22 minutes, until buns are golden and sound hollow when thumped.

Remove from oven and allow to cool on wire rack.

*This recipe requires a kitchen scale. I found mine on Amazon!

*Recipe adapted from my former job at GB&D

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