My brioche buns are light, fluffy and ready in 2 hours. I always thought bread making was hard. This recipe will have your burger buns or dinner rolls ready in 2 hours. Top with sesame seeds for crunch, white flour, wholemeal flour, instant yeast, milk, water, salt, sugar, butter and egg. This is now our favourite recipe when we make hamburgers or veggie burgers at home. My almost healthy version with a combination of white and wholemeal flours, or if you prefer you could make them 100% white flour. Super simple to make, for delicious burger buns at home. Makes 7 large burger buns or 10 dinner rolls.
- Instant yeast (if using quick yeast just add to flour no pre-soaking needed) – 7g / 2 tsp
- Milk – 3 tbsp
- Luke warm water – 1 cup / 250 ml
- Sugar – 2 tsp
- Strong white bread flour – 350g * (or swap out for totally white flour 550g*/ 4 3/8 cups)
- Wholemeal Bread flour (or spelt flour works too) – 100g
- Plain flour – 70g
- Salt – 1.5 tsp
- Egg – 2 (one for dough, one for the glaze)
- Unsalted butter – 30g
- Optional Sesame Seeds – 2-3 tsp
(revised 29.9.20 apologies I notice the first rise step was left off)
- ADD yeast, sugar, milk and warm water. *If using quick dried yeast no need to pre-soak just add to flour and combine.
- WHISK until combined
- REST 10-15 mins for yeast to activate
- ONCE the yeast mix is activated and bubbling add the flour, salt, then add one egg, and the cubed butter a little at a time, mix on low with the dough hook. Or mix with a large wooden spoon or bring together with your hands. The dough will start forming a ball, once you notice the dough is pulling away from the bowl and the bowl is being cleaned by the dough this means the dough is ready to rest for the first rise.
- SET you dough ball in a clean large bowl pre-sprinkle with a little flour, place the dough ball (it should be soft and stretchy not too dry and not too wet). Add a little more flour to the top and rest in a warm spot away from any draughts, covered with a damp tea towel or plastic wrap. Wait until this doubles in size, usually 1 hours to 1.5 hours depending on how warm your room is.
- CHECK if the dough is ready by pressing a finger against it if the dough springs back slowly then it is ready to start forming the dough balls. Please check my video for step by step instructions.
- MAKE each dough ball 120g each (weighed), makes approx. 7 buns – Stretch and pull method to make a round ball. If you would like detailed instructions please watch the video above for further detail. It's a very simple process.
- REST the dough balls covered with a damp cloth or plastic wrap for another hour until risen. If your kitchen is warm this may only take 30 minutes. I find in summer it is quicker than in winter.
- BEAT one egg and add a splash of cold water to make the egg wash glaze.
- BRUSH the top of each bun with a light coating of egg wash using a pastry brush and sprinkle with the optional sesame seeds.
- ADD 1/2 cup of water to a baking tray and place in your hot oven, this will help create stem in the oven.
- BAKE at 200˚C – 15-20mins. Check after 15 mins.
- COOL for 10-15 mins before serving.
- STORE in a sealed container. The next day you may need to toast to make them soft again.
Sue Maree P Baking Tips
- FLOUR – if you swap out to 100% strong white bread flour you may need 50g more flour, or 50 ml less water. When you bake with wholemeal flours and spelt flour they often weigh slightly heavier than white flour.
- YEAST – if using a fresh yeast or starter the first rise may take longer.
- INSTANT, QUICK OR DRY YEAST – check the suppliers instructions, you may not need to pre-soak the yeast.
- VEGAN – I have tried making these without the egg and butter and adding non dairy butter, they turned out pretty good just a little denser than the regular recipe.