Brioche Hamburger Buns

Brioche Hamburger Buns could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 12 servings with 216 calories, 7g of protein, and 9g of fat each. For 49 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Several people really liked this American dish. 655 people were glad they tried this recipe. If you have sesame seeds, eggs, milk, and a few other ingredients on hand, you can make it. It is brought to you by The Faux Martha. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 41%. Similar recipes include Soft Overnight Brioche Hamburger Buns, Skinny Gluten Free Hamburger Buns (like One Buns!), and Brioche Buns.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, combine warm water, yeast, and sugar. (The liquid should be between 110º-115º for the yeast to proof properly.) Allow yeast to proof until foamy, about five minutes.Heat butter and milk until melted. Whisk in eggs until evenly combined. Set aside.Into the bowl of a stand mixer, add flour and kosher salt. Whisk to combine. Stir together melted butter and yeast mixture. Add into the flour. With the dough hook attachment, mix on medium speed until a dough forms. Slowly add more flour until dough just pulls from sides. Dough should be on the slightly sticky side. Mix for about 8 minutes. Shape dough into a ball. Cover bowl with towel. Let rise in a warm place until doubled in bulk, two hours. (For the procrastinators, speed up the rising time by preheating oven to 350º for 1 minute. Turn off and place bowl in warm oven, about 1 hour.)Line baking sheet with parchment paper or Silpat. Divide dough into 12 equal parts, lightly flouring dough if necessary. Gently roll each into a ball and place two to three inches apart on baking sheet. Cover loosely with towel, and let buns rise in a warm place for two hours. (Or, use the procrastinator technique.)Set a large shallow pan of water on oven floor. This will help steam the buns. Preheat oven to 400º with rack in center. Make topping. Beat remaining egg, and brush tops of buns. Sprinkle with sesame seeds. Bake until tops are golden brown, 12-15 minutes. Transfer to rack and cool completely.Before serving, rewarm buns in a warm oven or slice and toast on the grill. Save leftover buns in an airtight container or freeze.

 

Step by step:

1. In a small bowl, combine warm water, yeast, and sugar. (The liquid should be between 110º-115º for the yeast to proof properly.) Allow yeast to proof until foamy, about five minutes.

2. Heat butter and milk until melted.

3. Whisk in eggs until evenly combined. Set aside.Into the bowl of a stand mixer, add flour and kosher salt.

4. Whisk to combine. Stir together melted butter and yeast mixture.

5. Add into the flour. With the dough hook attachment, mix on medium speed until a dough forms. Slowly add more flour until dough just pulls from sides. Dough should be on the slightly sticky side.

6. Mix for about 8 minutes. Shape dough into a ball. Cover bowl with towel.

7. Let rise in a warm place until doubled in bulk, two hours. (For the procrastinators, speed up the rising time by preheating oven to 350º for 1 minute. Turn off and place bowl in warm oven, about 1 hour.)Line baking sheet with parchment paper or Silpat. Divide dough into 12 equal parts, lightly flouring dough if necessary. Gently roll each into a ball and place two to three inches apart on baking sheet. Cover loosely with towel, and let buns rise in a warm place for two hours. (Or, use the procrastinator technique.)Set a large shallow pan of water on oven floor. This will help steam the buns. Preheat oven to 400º with rack in center. Make topping. Beat remaining egg, and brush tops of buns. Sprinkle with sesame seeds.

8. Bake until tops are golden brown, 12-15 minutes.

9. Transfer to rack and cool completely.Before serving, rewarm buns in a warm oven or slice and toast on the grill. Save leftover buns in an airtight container or freeze.

Nutrition Information:

covered percent of daily need