Friday, March 20, 2015

40 Minute Brioche Rolls (Hamburger Rolls)

I love hamburgers. Seriously, medium rare (yes I miss these when I am pregnant!) on a bun with tomato, cheese, maybe a little lettuce. I have been known to eat them with barbecue sauce when I am not nursing, or with pickles. I love a good, juicy burger. The key? Great meat. The second most important thing? A good bun. Before kids we would eat the store bought ones but they never measure up to the buns you get when you go to a good burger joint. Now I make buns. It took a while but I finally found the perfect hamburger bun recipe. The best part? These rolls are just as amazing the next day for chicken salad or just toasted with a little butter and jam for an afternoon snack.

I found the original recipe at Portuguese Girl Cooks purely by accident.  I was looking for a quick bun recipe that I could make and this surpassed all my expectations and even amazed my husband.

Brioche Rolls

1 1/4 c. organic whole milk, warmed
2 TB instant yeast
1 TB honey, warmed
1/3 cup unsalted butter, melted
1 large organic egg
3 1/2 c. organic all-purpose flour (possibly a little more if your dough is too sticky)
1 tsp salt
1 egg plus 1 teaspoon water for egg wash
toppings such as poppy seeds, sesame seeds, etc

1. Preheat oven to 375 degrees F.
2. In a stand mixer, gently stir together the milk, yeast, honey, melted butter, and egg.
3. Add in flour and salt. Mix with the paddle attachment on low speed until combined then switch to the dough hook.
4. Knead on low speed for about 5 to 7 minutes until the dough is smooth and elastic. The dough should stretch without breaking but will still be very slightly sticky to the touch.

5. Divide the dough into about 12 pieces (about 3.5" buns) or less for larger buns, and shape into a ball. 

6. Place the dough balls on stone about 3 inches apart. Once all are rolled, allow to rise for 10 minutes.
7. . Whisk the extra egg and water together and brush the dough balls with the egg wash. Sprinkle with toppings if desired.
8. Bake for about 10 to 12 minutes until golden.

9. Allow to rest on the pan for an extra minute after removing from the oven. 

10. Allow to cool. If you cannot wait, allow to cool at least 5 minutes on a cooling rack.
These buns are amazingly light while holding up to whatever you top your burger/sandwich with. They didn't get soggy or flatten into a gooey mess. Plus they took very little time. These are my go to roll recipe.


This article was shared on From the Farm, The Chicken Chick Wildcrafting Wednesdays

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