Brioche Hamburger Rolls
Adapted from: NY Times via Hidefumi Kubota, Comme Ça, Los Angeles
Adapted from: NY Times via Hidefumi Kubota, Comme Ça, Los Angeles
For the dough:
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.
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.
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.
Preheat your oven to 400 degrees and place your broiler pan in the lower rack of your oven.
- 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
- 1 egg + 1 tablespoon water (for the egg wash)
- sesame seeds
- poppy seeds
- minced onion
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.
4 comments:
Oh they came out perfect..I love good homemade bun!!! Wonderful job!
Have a great Sunday!!
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!
My gosh, those are just beautiful!! I want a bite. :)
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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