Does This Post Make By Buns Look Big?
A funny thing happened to us on the way to the store. We just didn’t get out the door. That’s the best part of loving to cook, you don’t have to run to the store every time you need something. You just whip it up. No need to leave the house. These days, we don’t really relish driving into town, then running into the store every time we need something. Here’s one fun way to keep you and the family happy at home….make Brioche Buns. Hey, one recipe does fit most sizes. You can make this same recipe for full size hamburger buns, down to the smallest sliders or even appetizer rolls.
There really is something therapeutic about bread making. I suppose that’s why earlier, during this crazy time in our lives, the stores were completely out of, of all things, yeast! So many of us going back to basics and making homemade bread. When I make bread from start to finish, I am never any less than amazed. Not because it’s actually hard to do, but because it looks like it should be hard to do. These ingredients come together to make something we generally take for granted but is actually quite scientific.
Buying bread is so easy and pretty inexpensive, but there’s nothing like the taste and freshness of homemade bread. Not to mention, it always smells so good and with the slightest luck, it will look absolutely gorgeous too!
Brioche Buns
Brioche is just a French word for something we all love – super soft, rich and buttery, rolls or buns. They’re rich because instead of simply adding some flour, water, some salt and yeast, there is a little more going on in the dough. Nothing difficult, just a few more ingredients. Making bread for me is so much fun because even though it’s a simple process that’s as old as the invention of fire, the results are always astounding.
If you’re like us, you’ll ask yourself why on earth you’d ever want to buy store bought buns again. The active working time is probably around 30 minutes.
Brioche Buns – The Dough
Into a glass measuring cup, add 1/2 cup water that’s warm to the touch, about 110° You don’t need to be exact, if it’s a bit warm, it’s fine. Add 1 package active dry yeast. That’s a measure of 2 1/4 teaspoons. Give it a little stir, then let it sit while you put the ingredients for the dough together. (If for some reason your yeast doesn’t bubble, it’s probably expired. Make sure your yeast is fresh. There’s an expiration date on the package.)
Into a mixing bowl with the hook attachment, add 3 1/4 cups all purpose flour with 1 1/4 teaspoons salt and 3 1/2 tablespoons of granulated sugar. Start the mixer on low to combine the ingredients.
Into a 2 cup measuring cup, add 2/3 cup whole milk (room temperature) with 1 egg and 3 tablespoons of melted butter. Mix well. Set aside.
When your yeast/water mixture is bubbly, about 10 minutes after combining, add it to the flour/salt/sugar and start the mixer on low. As the dough starts to form, immediately add the milk mixture. Increase speed to medium. As the dough forms, it should start to cling to the hook. If it’s too wet, add a bit of flour, just a tablespoon at a time. If it’s too dry, add a bit of water, just a tablespoon at a time. It’s ready when the dough all comes together, away from the bowl and clings to the hook in a ball.
Remove from the mixer and put the dough onto a lightly floured surface. Kneed the dough for about 8-10 minutes. If your mixer has a kneading setting, you can let the mixer to the kneading for you. The dough should be smooth, soft, not sticky and elastic.
Let It Rise
My favorite part of baking bread is seeing the way it rises when left for a bit.
Generously oil a large bowl. Put the dough ball into the bowl, turning it a few times to be sure the bowl and the dough are both oiled. Cover with plastic wrap and set in a warm locations to rise for 90 minutes.
After 1 1/2 hours, the dough should be doubled. Push it down to deflate.
Depending on your use, here’s the size guide. This dough makes about 27 ounces, so 27 divided by 3 ounces = 9 3 ounce rolls. For sliders, use about 1 1/2 ounces per roll and for even smaller appetizers, about 1 ounce per roll.
Shape and Bake
Cover a baking sheet with parchment paper. Roll the balls of dough into even balls, Set them onto the baking sheet with a bit of room between them.
Cover the rolls with a clean dish towel and leave them to rise again, 30-60 minutes.
Brush them lightly with a mixture of 1 egg white with 1 tablespoon of water. Top each with a light sprinkling of sesame seeds and or poppy seed or even a little coarse finishing salt. If I had some, I might have tried topping with “Everything Bagel” Seasoning. Doesn’t that sound good?
Bake at 375º for 14-17 minutes. They should be golden brown on top.
Cool, slice, fill and enjoy!
Brioche Buns – Sliders, Burgers, Appetizers
Notes
Yield - 8 to 9 full sized rolls for burgers or sandwiches, about 18 sliders or about 25-30 appetizers sized rolls for filling for stuffing.
Ingredients
- 3 1/4 cup flour plus extra for kneading
- 1 1/4 teaspoon salt
- 3 tablespoons sugar
- 1 large egg plus 1 egg white (divided)
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/2 cup warm water
- 2/3 cup whole milk, room temperature
- 3 tablespoons melted butter
- 1-2 tablespoons vegetable oil
- Optional: sesame seeds, poppy seeds, finishing salt
Instructions
- Into a glass measuring cup, add 1/2 cup water that's warm to the touch, about 110°
- Add 1 package active dry yeast. That's a measure of 2 1/4 teaspoons.
- Stir to combine then let it sit while you put the ingredients for the dough together.
- Into a mixing bowl with the hook attachment, add 3 1/4 cups all purpose flour with 1 1/4 teaspoons salt and 3 tablespoons of granulated sugar.
- Start the mixer on low to combine the ingredients.
- Into a 2 cup measuring cup, add 2/3 cup whole milk (room temperature) with 1 egg and 3 tablespoons of melted butter.
- Mix well.
- Set aside.
- When the yeast/water mixture is bubbly, about 10 minutes after combining, add it to the flour/salt/sugar and start the mixer on low.
- As the dough starts to form, immediately add the milk mixture.
- Increase speed to medium.
- As the dough forms, it should start to cling to the hook. If it's too wet, add a bit of flour, just a tablespoon at a time.
- If it's too dry, add a bit of water, just a tablespoon at a time.
- Note: The dough is ready when the dough all comes together, away from the bowl and clings to the hook in a ball.
- Remove from the mixer and put the dough onto a lightly floured surface.
- Kneed the dough for about 8-10 minutes, adding more flour as necessary if the dough is sticky.
- If your mixer has a kneading setting, you can let the mixer to the kneading for you.
- The dough should be smooth, soft, not sticky and elastic.
- Generously oil a large bowl with vegetable oil.
- Put the dough ball into the bowl, turning it a few times to be sure the bowl and the dough are both oiled.
- Cover with plastic wrap and set in a warm locations to rise for 90 minutes.
- After 1 1/2 hours, the dough should be doubled. Push it down to deflate.
- Depending on your use, here's the size guide. This dough makes about 27 ounces, so 27 divided by 3 ounces = 9 3 ounce rolls. For sliders, use about 1 1/2 ounces per roll and for even smaller appetizers, about 1 ounce per roll.
- Cover a baking sheet with parchment paper.
- Roll the balls of dough into even balls, Set them onto the baking sheet with a bit of room between them.
- Cover with a clean dish towel and let them rise again, 30-60 minutes.
- Brush them lightly with a mixture of 1 egg white with 1 tablespoon of water.
- Top each with a light sprinkling of sesame seeds and or poppy seed or even a little coarse finishing salt.
- Bake at 375º for 14-17 minutes, until they are golden brown on top.
Cool, slice, fill and enjoy!
Karen Harris https://www.bittersaltysoursweet.com
