Buns in the Oven!
February 24, 2011 § 1 Comment
Light brioche burger buns, that is. Don’t get any ideas.
This recipe is from Smitten Kitchen (from NY Times, from… the recipe has been around the block).
I made them for a night we were doing mini burgers. I don’t know where to buy mini buns – so I made these and they are SO much more entertaining. And you can make jokes about having buns in the oven.
A note on flour: I used to hate reading recipes that call for bread flour, because who has room for that? Eventually I caved – bread flour has a higher gluten content (12-14%) than regular flour (10-12%), which helps the bread rise and give shape and structure. I used a mix of whole wheat bread flour and regular white flour here and it turned out delish.
This makes about 8 regular-sized buns or at least 20 mini buns for me.
Light Brioche Burger Buns
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons butter, softened
Sesame seeds (optional)
Combine one cup warm water, warm milk, and sugar. Sprinkle the yeast over top. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
In a large bowl, whisk flours with salt. Add the softened butter and work it in with your fingers into crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Put the dough onto clean, well-floured counter and knead (see the video below if you’re new to kneading)
until smooth and elastic, 8 to 10 minutes. It it’s too sticky, add more flour to your hands and counter top as you go, but try not too add too much.
Make the dough a rough ball shape and return it to your bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, one to two hours. If you’re planning ahead, you can also let it rise in the fridge over night. Bring the dough back to room temperature before shaping into buns the next day.
4. Line a baking sheet with parchment paper. Divide dough into 8 parts. Roll each part into a ball and place on the parchment. Cover with saran and let rise again for another hour.
5. Put a shallow pan of water on the oven floor. Preheat the oven to 400 degrees. Beat your remaining egg with a tablespoon water and brush on to the top of the buns. Sprinkle with sesame seeds and bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool until warm. Eat, reveling how wonderful it is to eat warm buns.
The full-sized buns almost finished baking