Sunday, May 29, 2011

Everything Brioche Hamburger Rolls

I've realized that in our house the nice weather = lots of grilling and salads. One of the staple foods during the summer months around here are burgers. Lots and lots of burgers. Every weekend our house seems to have a revolving door of company (which I love), but feeding them all is never an easy task. I will admit that I do keep frozen hamburgers and turkey burgers on hand for times when I have unexpected guests and nothing to feed them. If it is a planned event, or just the four of us, I like to go with homemade burgers. This last year of blogging has gotten me much more comfortable with making my own bread. One thing I hadn't gotten around to making yet were hamburger buns. I'm pretty sure I could have used a "no knead" recipe to make these, but I know how to knead bread dough and I wanted to give these a try. When I came across this recipe from The New York Times online they sounded *really* good. You can't really go wrong with brioche dough. It is soft, rich and delicious! If my house wasn't a total zoo this morning, I was considering making a video to show you how to knead the dough. I knew that it wouldn't be very helpful to you if you were to hear my little girls running around in the background playing :) I posted a video that I found on YouTube in the past that is helpful for anyone who may not be comfortable with kneading their own dough. I personally find it very relaxing and fun! It isn't difficult at all once you know the steps. Once you realize how easy it really is, you'll be so excited to start making all different kinds of breads and rolls. I hope you are all enjoying the weekend!

Brioche Hamburger Rolls
Adapted from: NY Times via
Hidefumi Kubota, Comme Ça, Los Angeles

For the dough:

  • 2 teaspoons active dry yeast
  • 1 cup warm water (not too hot or you will kill the yeast)
  • 2 1/2 tablespoons sugar
  • 1 egg
  • 2 tablespoons warm milk (microwave for about 10 seconds)
  • 1 1/2 teaspoons kosher salt
  • 3 cups bread flour
  • 1/3 cup all purpose flour
  • 2 1/2 tablespoons unsalted butter, softened
For the top of the rolls:
  • 1 egg + 1 tablespoon water (for the egg wash)
  • sesame seeds
  • poppy seeds
  • minced onion
In a glass measuring cup, mix together the warm water, yeast, sugar and milk. Stir to combine and allow to sit for 5 minutes. It should be frothy when it is done.

In a large bowl, whisk the bread flour, all purpose flour and salt. Pour the softened butter on top and work it in with your fingers. You want to see some nice crumbs form from the butter. Just use your fingertips and blend the butter throughout the flour mixture.

Beat an egg in a small dish.

Pour the yeast mixture in with the flour mixture. The recipe says to use a dough scraper to work it in, but you really could just gently work it in with a spoon. I actually used a Pampered Chef scraper to work mine in. Now pour in the egg and work that in as well. Your dough should come together fairly easily.

Flour your counter well and begin to knead the dough. You will knead for about 8 minutes, or until the dough is smooth and elastic. You don't want to over knead the dough or you will make it tough.

When you are kneading, you are basically using your left hand as a positioner for the dough and your right palm to work the dough. You will bring the dough toward you with your right hand and then your palm to push it away from you. Your left hand will hold the dough in place and then after each push of the dough away from you, you will turn it counterclockwise and knead again. Continue kneading until you feel the dough become smooth and elastic.

Here is a video that will help show you how to knead.

How to knead dough

Once the dough is ready, place it back in the bowl and cover with plastic wrap. Let the dough sit for 1-2 hours, or until it has doubled in size.

Line your baking sheet with parchment paper and divide your dough into 8 equal pieces.

Form them into balls (the size you would like your rolls) by folding the dough under itself while turning the dough in your hands. Place them 2-3 inches apart on your baking sheet and allow them to rise for 1-2 hours.

Cover them during this rise with a piece of plastic wrap that has been coated with cooking spray so it doesn't stick to the top of your rolls.

Preheat your oven to 400 degrees and place your broiler pan in the lower rack of your oven.

Combine the egg and water to make your egg wash and brush the top of the rolls. Sprinkle with your preferred toppings. If you want an "everything" bun, use the sesame seeds, poppy seeds, minced onion and even minced garlic. You can use whatever you like :)

When the oven comes to temperature, place the rolls in the oven and then pour some hot water in the broiler tray (about 1-2 cups). Close the door quickly (to trap the steam) and let the rolls cook for *exactly*15 minutes or until light golden brown. Mine were perfect at 15 minutes on the nose.

How fantastic do these look?!?!?

Place them on a wire rack to cool.

Serve them with your favorite burger or sandwich. Or you can do what I just did and just eat it all by itself! These were OUT OF THIS WORLD good! I *insist* that you go make them, right now!



Sandra said...

Oh they came out perfect..I love good homemade bun!!! Wonderful job!
Have a great Sunday!!

Erin said...

These are perfect! The color and shape is right on! I am sure they would taste amazing with a hamburger, way better than the soft chewy store bought ones! said...

My gosh, those are just beautiful!! I want a bite. :)

Anonymous said...

I have made these several times. The recipe is spot-on and the rolls taste great! Could never go back to store-bought buns again :)

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