Check out my buns!!
Ok, now that I’ve gotten that out of my system, I am in utter disbelief that it is September already. I feel like it was only yesterday when plans for Memorial Day were being tossed around and now here we are, only days away from Labor Day barbeques, the official unofficial “last day” of summer.
It’s been so hot this summer that we pretty much neglected our grill. So once we realized that August was quickly coming to an end, we invited our friends PSquared over and fired it up.
I usually tend to keep my burgers fairly simple – a pound of ground beef, a minced onion and lots of Penzey’s Chicago Steak seasoning – but I wanted to take them to the next level. My solution? Bake my own buns!
While I’m still fairly new to the world of yeast, the buns turned out amazing. I think I might almost be over my fear of working with yeast. They rose up nice in size and baked beautifully. I mean, look how pretty they are! They were simple to make (the hardest part was the wait during the double rise) and tasted super light and airy with a buttery bite. The perfect complement to the juicy patty, they even held up to all of the various condiments. They’ll absolutely be making an encore appearance at my Labor Day barbeque… And you should definitely consider having them at yours as well. You won’t be disappointed and you’ll likely never buy store bought again. I know I won’t.
Brioche Burger Buns – slightly adapted from First Look Then Cook
- 2/3 Cup Warm Milk (~110 degrees F)
- 1/3 Cup Warm Water
- 4 Tbsp. Honey
- 2 Eggs, at room temperature
- 2 1/4 tsp. (1 Packet) Instant Yeast
- 3 Cups Bread Flour (plus a few Tbsp. if needed)
- 1 1/2 tsp. Salt
- 6 Tbsp. Unsalted Butter, sliced and softened
- 1 Egg Yolk
- Sesame Seeds
Combine the flour, yeast and salt in the bowl of a stand mixer. Add the butter and turn the mixer on low, until just combined.
Add the milk, water, 2 eggs and honey to a small bowl and whisk to combine. Add to the dry ingredients. Turn the mixer on low until the flour is incorporated then increase the speed to medium and knead for 8 minutes.
If necessary, add an additional Tbsp. flour at a time until the dough pulls away from the sides of the bowl. Be careful not to add too much additional flour as the buns will end up too dry (I used 2 Tbsp). Knead another 2 minutes (totaling 10 minutes). Form the dough into a ball and place back in the bowl. Cover with a warm towel and allow to rise in a warm place until the dough has doubled, 1 to 2 hours.
Remove the dough from the bowl and place on a floured surface. Flour your hands, divide the dough into 8 equal pieces and form into balls. Place 2 to 3 inches apart on a lightly oiled, parchment lined baking sheet. Flatten each ball just a bit with the palm of your hand. Cover loosely with oiled plastic wrap and allow to rise again another hour.
Preheat oven to 400. Once risen, brush the tops with the egg yolk and sprinkle with sesame seeds. Bake for 10-15 minutes, turning the pan once halfway through, until buns are golden. Transfer to a rack and cool completely.
These also freeze really well!